Of Coffee & Ice
Let's cut to the chase - here is what we use as our standard recipe for BOI iced coffee:
Our Pourover setup: Hario V60, size 2 range server, cone and filters, Hario VST 2000 scale w/ timer, Stag or Bonavita adjustable temperature kettle, Baratza Vario grinder.
Grind Size: Typical pour-over grind
Mass of Coffee: 30 g
Mass of Ice: 100 g
Mass of Hot Water: 250 g
Water Temp: 95 C
1. Pre-wet your filter, fill the range server with ice, then add the grinds to filter.
2. Bloom for 30 seconds with 60 g water
3. Continue pouring after 0:30, aiming for the bed being fully drained by 3:30. Keep in mind you're using much less hot water in this process, so your pour intervals and stream flow will differ from when making a hot coffee.
4. Pour over additional ice if desired & enjoy
Iced coffee is an excellent example of the rapidly evolving nature of coffee culture. Not too long ago, "iced coffee" meant brewing up a pot and sticking it in a fridge overnight, which we now understand yields dulled aromas/flavors, and flat acidity and aftertaste. Today, you can buy delicate flash-chilled Panama Geisha in nitrogen-flushed cans, or enjoy a potent cold brew rich in chocolate and roasty notes. What's the difference? How hard is it to make iced coffee at home that rivals the stuff you get at your local coffee shop? What's the best method?
That last question is obviously the most subjective one, and we'd be kidding ourselves if we thought that our own personal biases don't enter the discussion. Our coffees are roasted light to highlight their delicate acidity, and as a result we find some techniques to better showcase the bean than others. Japan has been working on this since at least the late 60's, when the first cans of ready-to-drink cold coffee were offered to customers. What has come to be known as Japanese-style iced coffee packs all the benefits of brewing with hot water (i.e. extracting all those lovely delicate fruit and floral notes) while avoiding the bitter taste associated with overdosed or oversteeped cold brews, and the dull, flavorless beverage that comes from merely sticking that pot of coffee in the fridge overnight. Since you are brewing hot, you don't need to use as much coffee as you would for cold brew. Recipes for cold brew can be 8 parts water to one part coffee (8:1 ratio) or even a 4:1 ratio, two or four times as much coffee used to brew hot!
If you want to give this method a go at home, you don’t need the exact equipment we use, but you do need decent coffee! The Costa Rica El Cedral Natural yields a very refreshing brew over ice (BOI) coffee if you want something juicy and fruity like fresh berries with a hint of chocolate. The Guatemala Finca Beatriz Washed is also an excellent choice for BOI, with slightly richer, deeper notes like dried fruits, black plum and cocoa.