2 servings
165 grams ice
315 grams of hot water
30 grams coffee

1. As the water heats up, grind the coffee beans to medium fine, like coarse salt.

2. Weigh the ice into Chemex and rinse the filter with water.

3. Add ground coffee to Chemex and tare the scale before adding water.

4. Pour about 40 grams of water in a circular motion and let rest for 45 seconds, allowing the coffee to bloom.

5. Pour the water around between the center and the edge in a circle. Don’t get too close to the edges as the water won’t go through the coffee, meaning it won’t fully extract.

6. Pour the rest of the water slowly, until you’ve added the 315 grams of water. From starting the pour to finishing should take about 3 minutes.

1 serving
102 grams ice
17 grams coffee
170 grams water

1. Rinse filter

2. Add 17 grams of coffee ground slightly finer than table salt.

3. Add 170 grams of water and stir well.

4. Place the plunger on top and let sit for two minutes.

5. Weigh out 102 grams of ice in a glass.

6. After three minutes plunge, pour immediately over ice, and enjoy!

Shaking your coffee introduces microbubbles that give it a smooth and creamy mouthfeel.
This method will work for any brew method. All you need is coffee, ice, and a cocktail shaker or sealed jar. Allow your coffee to cool before adding the desired amount to the shaker with ice. Shake vigorously for about 30 seconds and pour over ice.

1 serving
26 grams coffee
130 grams ice
226 grams water

1. Heat your water. Always bring water to a full boil.

2. Weigh out 26 grams of coffee and grind medium fine, like table salt.

3. Place pour over dripper on top of the brewing vessel and place it on your scale. 4. Rinse the filter completely and pour out the water. Rinsing removes any flavor the filter might impart, it also heats your vessel.

5. Add 130 grams of ice to the vessel. Add ground coffee to the dripper, and shake until the coffee bed is even. Tare scale to zero.

6. Start your timer and pour about 60 grams of water (twice the amount of coffee) over the grounds and let bloom for 30 seconds.

7. Slowly add the remaining 226 grams of water, pouring continuously in a clockwise direction while not touching the edge of the filter. The goal is even saturation.

8. Once all 226 grams of hot water have been poured over the ice, the brew is finished. The whole process should take about 3 minutes.

1 serving
16 grams coffee
70 grams ice
150 grams water

1. Boil water.

2. Place the filter paper in your Kalita wave and give it a quick rinse to heat your vessel and to get rid of any paper flavors that may be there.

3. Add 70 grams of ice to your brewing vessel.

4. Pour ground coffee into the filter and shake gently until the bed is flat. Place onto scale and scale to zero.

5. Start timer. The first pour will be 40 grams of hot water in 10 seconds. Pour in concentric circles away from the center, taking care not to pour too close to the sides of the filter. Allow to bloom for 30 seconds.

6. Second pour, 60 grams of hot water in 10 seconds.

7. Third pour, 50 grams of hot water in 10 seconds.

8. The brewing process should be over in around 2- 2:30 minutes. All of the ice in the vessel should be melted.

9. Add ice cubes to a glass, pour coffee, and enjoy!