![]() ![]() The only exception? You'll add the listed amount of ice to the coffee pot before you hit "brew," so the hot coffee will chill instantly as it brews. That said, start with the exact quantities of coffee grounds and water above, and you'll pretty much brew your coffee the same way you normally would. Both factors contribute to a very possible reality that your brew will end up stronger and more bitter than the traditional Japanese-style method would. That's because standard drip coffee machines don't extract from the coffee grounds nearly as evenly as the pour-over method, and the water itself tends to be much hotter. For this method, you'll use your standard drip coffee-maker - no frills necessary.īig disclaimer here: You might need to mess around with the ratios a bit, depending on how the first batch tastes. I told you I'd leave you with the lowest-effort method for making an iced coffee that's similar to the directions above, and I'm keeping my promise. Considering that I'll likely be making this a permanent switch in my morning routine, we're actually talking about hundreds of dollars in savings here, folks. Using that ratio plus the exact quantities and coffee beans above, that cold brew method's cost per serving falls right around $1.50 per glass, which is quite literally twice as expensive as Japanese-style.Įither way, 75 cents is a whole lot cheaper than the $7 I spent on one coffee at my local café, so even if I only made my own iced coffee three times a week, I'd still save around $75 a month (!!!). To account for the fact that the room temperature water has a harder time extracting all of that coffee goodness, using more coffee is inherently necessary. Comparatively, my favorite DIY cold brew recipe uses a coffee-to-water ratio of about 1:7.Using the recipe above, Japanese-style iced coffee uses a coffee-to-water ratio of about 1:15. Considering the quantities above and the price of the coffee beans I used, the cost per serving comes out to just about 75 cents per glass - and that's using relatively pricey coffee beans ($15 for 12 ounces).To break down the cost efficiency a little bit more, let's do some math: You can discard the paper filter and coffee grounds once the majority of the water has passed through (and the dripping has almost entirely stopped). It'll likely take about two additional pouring cycles, but that may vary depending on the size and shape of your pour-over device.Įither way, the brewing process itself should take about three to three and a half minutes. Allow the water to mostly drip through before you resume. Then slowly pour the remaining hot water in your kettle over the bloomed coffee grounds in slow, even circles, making sure to pause when the water level reaches halfway up the paper filter. WITHOUT A SCALE: Slowly pour hot water over the coffee grounds until they're just saturated, which will "bloom" the coffee. ![]() Then slowly pour the remaining 203 grams of water over the bloomed coffee grounds in concentric circles, pausing when the water level reaches halfway up the paper filter and allowing the water to mostly drip through before resuming. USING A SCALE: Slowly pour 72 grams of hot water over the coffee grounds to "bloom" the coffee, and wait 30 seconds as the coffee likely expands and bubbles. Here's where things can get as precise or as unfussy as you'd prefer: ![]()
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