[Homeroast] FW: iced coffee idea

Jeffrey jeffrey-kelly at att.net
Fri Jul 2 19:44:48 CDT 2010

Oh my, the thought of iced coffee never appealed to me but after reading
this I had to try.  I just brewed a cup of 2:1 FC roast Honduras Michelle
Guevara/Costa Rica Caturra 18 g with 5 oz water (dbl strength) into ice
using Hario V60 drip.  I brewed directly into a 30 oz glass decanter with a
fair amount of ice.  Once done brewing, I swirled to mix and decanted the
coffee into a cup straining the remaining cubes, this gave me 10 oz coffee.
Strange that it worked out to just the amount I wanted...must have been
beginners luck.  I added a touch of sugar and some whole milk - it was an
after diner treat you know.  

It was so good I rushed down to my roaster to roast more beans because I
anticipate I will go though more than normal this weekend.  BTW, the blend
was the result of combining the heels of two 5 lb bags...it really worked
for this brew.

Thank you for sharing your ideas and recipes.


-----Original Message-----
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Kim
Sent: Friday, July 02, 2010 1:42 PM
To: homeroast at lists.sweetmariascoffee.com
Subject: Re: [Homeroast] iced coffee idea

There is a great article in Imbibe magazine from a couple of years ago that
gives some good ideas for iced coffee techniques. 
I do use the cold brew method occasionally, but I am hooked on the amazing
aromas and flavors that you get from the drip method going immediately to
ice. It's referred to as Japanese method by some--there is a specific pot
you can buy for this, but I don't use one. In any case--something really
tasty happens. For this, I just use the drip cones (or my smart drip cone)
but you can use the metal vietnamese filter or even an aeropress. The key is
to have your receptacle already filled with ice, so that the hot double
strength brew hits the ice and cools immediately, preserving the nice bright
acids and flavors.


from story by Kate Simon

"It's all about capturing the fruit [notes] and aromas and keeping it
sunny-tasting and light," says Peter Giuliano, co-owner and director of
coffee at North Carolina-based roaster Counter Culture Coffee, who has
popularized hot-brewed, or "Japanese method," iced coffee among some foodies
and coffee pros. In this method, coffee grounds are placed in a pour-over
filter basket on top of an ice-filled glass or carafe. Hot water is poured
over the grounds and the brewed coffee travels through the filter and
directly onto the ice, so that it cools instantly. The amount of ice is
figured into the overall water content of the brew, to ensure a result
that's not watered down. That nearly instantaneous cooling is key to
preserving the coffee's integrity, picking up its natural acidity, which is
the source of its most delicate, floral flavors. That's in contrast to most
iced coffee preparations, where regular-strength hot coffee is left to sit
for several minutes or even hours and then poured unceremoniously over ice,
creating a brew that at its worst is sour and, at best, flimsy and
"Coffee prepared [in the Japanese tradition] changes the way people think
about iced coffee," Giuliano says. He recalls how he first observed Japanese
aisu kohii during a visit to Japan and eventually learned the method from
Hidetaka Hayashi of the Hayashi Coffee Institute in Tokyo. He found that
Japanese iced coffee, with its pronounced citrus flavors and aromas, is a
more refreshing beverage, like Assam or Earl Grey tea with a squeeze of

Because the Japanese method highlights a coffee's top notes-the bouquet of
fruity, citrusy, floral flavors and aromatics that decorate the best
coffees-Giuliano likes to use the most fruited, flowery African coffees like
jasmine-noted Yirgacheffe and berry-toned Kenyan beans, which tend to be
lightly roasted, allowing their natural qualities to shine through. "The
best coffees for this method are those with a pronounced acidity and aroma,"
he says, because they produce the most showy flavors. Bright, light-roasted
Latin American coffees can also shine. 
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