Highwood Coffee - Iced Coffee recipe - Pour over style.

May 29

Written By James Cruickshank

Highwood Coffee’s Home brewed Iced coffee recipe.

Tools

Baratza Encore burr grinder or similar.

Hario V60 Brewer or similar

Digital scale

200g Ice
300g water
33g coffee (Ground to 13 on the Braratza dial) Or something between table sugar and coarse sugar.

Steps

Get everything ready, Grind, Ice, boiling water ready in kettle etc

Pour ice into the decanter
Rinse filter into the sink (not into the decanter)
Set up your V60 or similar
Bloom, 33g coffee and bloom with 2-3x weigh of coffee with water 66-99g water for 33g coffee.
Bloom 45 second, Use utensil to stir and mix the coffee and water.
Try for a 3 minute Brew - stretch if possible. If it’s too quick next time go finer on your grind. If it's any longer than 3:30 then go coarser with the grind. Once all of the water is in the brew, Stir once in both directions. Let it draw down.
Once finished brewing. Swirl the decanter and most if not all the ice should be melted. *Notes to help the brew. If there is LOTS of ice left after swirling. Then next time remove some ice and add to brew water say 150g ice and 350 brew water. If there is no ice at the swirl stage then you may need to use less brew water and more ice say 250g ice and 250g brew water.

When serving, use a few ice cubes in the cup. Pour in the coffee and enjoy. If you wish to use cream and sugar go right ahead! But maybe taste it black and see how you like it :)

We humbly suggest using our coffee but feel free to use what you have too! We like Light and medium roasts as Iced coffee because they have more flavour complexity.