Iced Coffee Pour Over Food
ICED COFFEE
Discover how to make iced coffee at home. With this simple recipe, you can get a cooling caffeine fix with no fuss. Try it with a shot of maple syrup
Provided by Miriam Nice
Categories Drink, Treat
Time 5m
Number Of Ingredients 4
Steps:
- Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
- Pour into a chilled tall glass and serve.
Nutrition Facts : Calories 27 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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- Place the filter into the pour over cone. Be sure to match the filter to the shape and size of your cone. Folding down the seams of the pour over cone allows it to sit closer to the wall of the brewer for a more consistent flavour.
- Preheat the cone. Set the pour over cone into the carafe. Thoroughly wet the filter with hot water and discard the water after use.
- Add fine ground coffee. Use 4 tbsp (20 g) of ground coffee per cup (180 ml, 6 fl oz). Even out the grounds and set the scale to zero. Grind size is everything.
- Pour a small amount of water onto the grounds. Stop pouring once all the grounds are saturated.
- Let the coffee bloom. Wait 15–30 seconds. Pausing to let the coffee bloom gives the grounds a fuller flavour.
- Slowly pour water in a pencil-thin stream. Starting in the centre of the brew bed, pour a pencil-thin stream of water, spiraling outward until all the water has been poured.
- Let the coffee drip. A flat grounds bed is a sign of a proper brew. If there’s a thick layer of grounds on the sides of your filter, try different pouring techniques and make sure your pour is even.
- Give it a swirl to dilute & chill to perfection. This iced pour over brew is the ideal coffee for warmer days.
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