Drip/Iced Coffee

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Recipe provided by Matthew Davis, Breville’s US Product Expert – Coffee

My go to is always making a crisp glass of coffee that resembles the same flavor profile if it were brewed hot.

To do so

Brew a pour over using the following recipe:

  • 30g coffee (ground medium fine, same as a regular pour over)
  •  Split your ratio of hot water with 70% water (205F) and 30% as ice
    350g water
    150g ice
  • Give the coffee a slow introduction to the hot water with a “bloom” of roughly 60g and wait 30-45s
  • Pour in a circular motion the size of quarter until your weight reaches 250g and wait for most of the water to drain
  • Just before all the water leaves the bed of coffee, continue pouring until you reach the total weight of 350g
  • Once the drips stop, add 150g of ice to a carafe and pour the hot coffee directly over

This will create enough thermal mass to create the ideal dilution while simultaneously chilling your beverage.

If you prefer to add cream or another condiment, reduce your total ice to just 50-100g to create a slightly higher strength.

Enjoy! ☺️

What to do with the cold brew once you make it…

 


COCONUT COLD BREW

INGREDIENTS

  • 3 oz. cold brewed coffee
  • 2 pump(s) Monin Coconut Concentrated Flavor
  • 2 oz. unsweetened coconut milk
    Glass: Tall/Pint
    Garnish: toasted coconut, whipped cream
    Glass Size: 16 oz.

INSTRUCTIONS

  1. Fill serving glass full of ice.
  2. Pour ingredients into serving glass in order listed.
  3. Add garnish and serve.


COLD BREW CHOCOLATE SODA

INGREDIENTS

  • 3/4 oz. Monin Dark Chocolate Syrup
  • 3 oz. cold brewed coffee
  • Top with:
  • 1 oz. club soda
    Glass: Specialty
    Garnish: cinnamon stick
    Glass Size: 16.5 oz.

INSTRUCTIONS

  1. Combine ingredients in shaker in the order listed, except sparkling beverage.
  2. Cap and shake vigorously.
  3. Strain into chilled serving glass.
  4. Top with sparkling beverage.
  5. Garnish.


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