Cold brew is great and we love the smooth, chocolaty notes you get with it and it makes some fantastic drinks. But if you have a coffee that's brighter, typically fruit-forward and lighter roast, it's nice to brew it in a way that highlights those flavor notes instead of hides them. This works for our Infused Colombian coffees as well as our lighter roast coffees like our Ethiopian Light Roast.

How to make Iced Filter Coffee

A couple of notes - make sure when you're done brewing you have no (or very little) ice left in the brewer. All of the ice should melt. Depending on where you get your ice, the amount of ice left over can vary. Generally, expect 35-45% of your brew ratio to be taken up with ice. 

Second - the bloom is important. Let the coffee bloom for at least 45 seconds before pouring the rest of the water over the grounds. 

Lastly - whatever brewing method you use, grind a bit finer than you normally would for that brew method. You'll be pouring half the amount of water over the grounds that your normally would, so it's important to extract more. 

Other than that, here's my recipe for a 500ml brew in a V60: 

• 62.5g finely ground coffee
• 200g of ice
• 300ml water just off a boil

1. Rinse the filter over the sink or over another brewing pitcher so we don't melt the ice before we're ready. 
2. Put the ice in the brewing vessel
3. Pour roughly twice the amount of water as you have grounds (in this case, about 64ml of water) over the grounds. Let it bloom for 45 seconds. 
4. Pour the next 100ml of water and then stir or swirl the slurry briefly - once in each direction. 
5. Pour the remaining water and wait. The total brew time should be around 3-4 minutes. 
6. Serve over fresh ice and enjoy!