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shelf.coffee

Long Iced

Hot concentrate poured straight over ice plus cold water. 1:13 ratio compensates for ice meltdown.

Yield 250–400 ml
300 ml
250 Sweet zone 300–360 ml 400
Coffee 23 g
Roast Light – Medium
Water 300 ml
Temperature 96 °C
Ratio 1:13
Grind Medium
Before you start1
  1. Prep icePut ~120 g of ice in the server/glass before starting.
Steps · 5
01 Brew in chamber — 90 ml 0:10
02 Pre-infusion 0:40
03 Pulse 1:00
04 Drawdown 1:30
05 Top up — 300 ml 1:50
Glossary2
Bloom
Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
Drawdown
The time between the final pour and the end of drainage. Too long suggests grind too fine or a clogged bed; too short, grind too coarse.