FLASH BREW ICED COFFEE
Flash Brewed Iced Coffee brings out a well balanced flavor profile with a rich aroma.
It's brewed hot over ice to achieve a perfect extraction while locking in freshness.
WHAT YOU NEED
Hario Fretta / Beehouse Brewer
Hario Filter / #4 Filter
Kettle (Goosneck, optional)
Bring water to a boil in your kettle: 515 g.
Weigh out 63 g of coffee.
Grind coffee to a medium-to-course grind.
Fold the seams of the paper filter and place it in dripper.
Once the water begins to boil, or reaches 205 degrees, pour hot water into the dripper to fully saturate the filter and warm the dripper. Drain the water out of carafe.
Weight out 264 g of ice and place in Hario carafe or whatever vessel your using to collect the coffee.
Pour the ground coffee into the filter and gently shake the dripper to even out the grounds.
Starting in the center, gently pour about 60 g of water to fully saturate the grounds. Work your way outward and avoid pouring directly on the sides of the filter. This first pour of water causes the coffee to "bloom" and release it's initial gasses. Allow the coffee to bloom for about 30-60 seconds, depending on the freshness of the coffee.
Continue pouring into the center of the coffee grounds, in a circular motion. Pour slowly, ensuring all the grounds are evenly saturated. The whole brew process should take between three and four minutes. Continue pouring until you reach 515 g of water.