Hey Coffee Gang, Adam here!
Coffee, like Kendama, has a way of starting a conversation that leads much deeper. In this blog, I will walk you through my routine for brewing an Iced Pourover with a Chemex in what I think is the best way.
The method I use and am teaching you was passed to me from Gregg Phipps (@dama_or_death). This recipe is great for two people to share! My main beef with iced pour-overs is finding the right ratio of ice to water to leave you with a perfectly diluted and flavourful cup. Get the ratios wrong, and you either get an underwhelming amount of coffee or an over diluted cup of coffee. Neither is desirable, and this recipe overcomes both by providing a perfectly extracted iced coffee you'll swoon for.
What you'll need
Chemex (6 cup or larger) + filters, paper unbleached are what I usually buy
60gm Coffee (pre-ground if you don't have a grinder)
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Hot Water (temperature Controlled if you got it)
Scale (required to do this right)
Grinder (only if you are buying your beans whole--which I highly recommend)
Timer (optional, but recommended)
Your favourite mug
A Kendama (for the in-between time)
This whole process from start to finish can take about 7 minutes after your water comes to just under boiling (96C). Make sure to have all the above tools at the ready, and let's dive into this!
I use a stovetop kettle from Amazon similar to this one ($39.99 CAD) and fill it up, set it on high/boil, and let it heat up. The optimal temp for this brew is between 96 and 98 degrees celsius (or just below boiling for our American friends).
While that's heating, let's get our beans ready.
Disclaimer: Use what you love (even if it's dark roast).
Measure out 60gm of beans (I personally recommend a light roast or espresso blend, but this is a personal choice).
Pro Tip: "light roast" coffees are the best iced, as the dilution of ice helps to make the acidic flavours more approachable. You can test some of the floral and acidic notes in a friendly manner on a hot summer's day.
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If you do not own a grinder and are buying pre-ground beans, aim for a medium-fine grind (around the c
onsistency of reasonably fine sand).
If you have a grinder, set it at a medium-fine grind. If you are like me and use the Baratza Encore grinder (the best in-home grinder), set it to 18 or 19 for this specific recipe. Every grinder is different, so it may take a few tries to get it perfect.
Go ahead and grind them while your water boils. While it grinds, let's get our setup ready.
Setting up your Chemex
Alright, this is where we get down to business.
Grab your Chemex and a filter.
Place one filter in your Chemex with the triple-fold pointing at the spout. This is for durability so it doesn't cave and seal off the spout. When your water is done, take a bit and soak the filter allowing the water to drip into the vat. This helps to clean the vat, and rinse the filter to remove any papery taste. Proceed to dump the excess water, and get your ice ready.
Take out the filter, and proceed to place 450gm of ice into the vat of the Chemex. in a 6 Cup-Chemex, this will come to nearly the top. Then place the filter back over top.
When your beans are done grinding, throw them into the filter.
Coffee Knowledge: In coffee lingo, there are dirty and clean cups. Chemex, done right, is considered a very clean cup while French Press is considered dirty (or more grainy).
Putting it All Together
Alright, your Chemex good to go.