Hario v60 Recipe*Makes a nice tall 16 oz iced coffee with bangin' flavor notes. We recommend brewing our Haru coffee.*This is our head roaster Eric's favorite method.
Ingredients:
25 g coffee, medium grind
105 g of ice
195 g hot water
Pint-sized glass
Instructions:
Boil water and let the temp come down for 20 seconds. Should be 195-205 degrees.
Put the ice in your glass.
Pre-wet filter by pouring some hot water in.
Rinse carafe.
Put 25g of medium fine grind of coffee in the filter.
Pour 40g hot water over coffee.
Allow to bloom for 40 seconds.
Evenly pour enough water to raise level of slurry to half way up cone.
Maintain that height until you have poured the remaining hot water
Overall brewtime should be 2 minutes and 20 seconds.
Add ice to keep cold, to your own taste.
Savor & enjoy!
Chemex (32 oz)Makes 2 large cups of coffee. Our Haru works perfectly with this recipe, too.
Ingredients:
60 g course-ground coffee
300 g ice
500 g hot water
Instructions:
Boil water and let the temp come down for 20 seconds. Should be 195-205 degrees.
Pre-wet filter by pouring some hot water in.
Rinse carafe.
Put the ice in the chemex.
Put coffee in the filter.
Pour 80g hot water over coffee.
Allow to bloom for 40s.
Evenly pour enough water to raise level of slurry to halfway up cone.
Maintain that height until you have poured the remaining hot water.
Overall brewtime should be 4 minutes
The resulting solution should be slightly cold coffee with little to no ice in it. Then you pour that into glasses and add ice to make it completely cold.
Savor & enjoy!
French Press (16 oz) Makes 3-4 large cups of coffee. Both our Mudhouse Blend and Intention Blend are just right for this recipe. Gets you a cold brew, which will be full bodied.
Ingredients:
4oz course ground coffee
Cold filtered water
Instructions:
Put the coffee in the empty french press.
Fill the rest of the way with cold filtered water.
Stir once.
Put the top on.
Steep for 24 hours.
Push plunger down.
Decant concentrate. (You can put concentrate in fridge for up to 2 days)
