We won't surprise anyone by telling you that this summer is really hot! That's why we never say no to a cold drink. This iced coffee recipe in a Chemex is our new favorite, uncomplicated way to cool ourselves down in 5 minutes. Perfect for when you're out of cold brew.
FOR TWO GREAT GLASSES
Chemex 6 cups, filter, grinder, drip kettle, digital scale, timer
Wet the filter and the Chemex with hot water. Discard the water.
Calculate 30g of coffee and grind it.
Place the Chemex on the scale. Add 165g of ice and replace the filter. Add the coffee. Reset the scale.
Start the timer. With your kettle, pour 75g of hot water in 30 seconds. Start in the center and spiral slowly to the edges.
At 1:00, pour hot water to reach 315g.
The coffee should take about 3 minutes to flow. Remove the filter, stir and serve over ice.
If you're feeling extra, add a little maple syrup and a drizzle of oat milk.
We love this extraction method because infusing the coffee with hot water brings out the complex aromas of the beans. By cooling it immediately, all the flavors are trapped before oxidation.