In this article, we'll show you why preparing Iced Filter is worthwhile, how it works, and why ice cubes play a crucial role.
Iced Filter vs. Cold Brew
Iced filter coffee and cold brew are often lumped together. However, the differences in extraction and taste are significant.
Cold Brew: In this method, coarsely ground coffee steeps in cold water for many hours (more on this in our detailed Cold Brew guide). Due to the purely cold extraction, hardly any acids are dissolved. The result is a very soft, mild, and – depending on the bean – also fruity coffee.
Iced Filter Coffee: In this method, the coffee is brewed hot in the classic way, but drips directly onto ice cubes. Heat is essential to extract the volatile, floral, and fruity aromas from the bean during the relatively quick brewing time, which cold water takes significantly longer to do with cold brew. The immediate cooling by the ice directly locks in all the complex nuances of your roast.
The Recipe: Iced Filter with the V60
The basis for preparation is the classic pour-over method, which we already describe in detail in our Hand Filter Brew Guide. The crucial trick with Iced Filter is to divide the total required water quantity into hot brewing water and ice.
For an intense, ice-cold cup, we recommend the following parameters:
We taste Camomille, Almond und Orange. What do you taste?
Try our PERU Lima Organic.
Step-by-step guide
- Preparation: Briefly rinse the filter paper in the V60 with hot water to get rid of the paper taste. Important: Be sure to pour out the rinse water from the carafe before adding the ice!
- Build an ice bed: Now add the 200 g of ice cubes to your carafe and place the V60 with the ground coffee back on top. Then press Tare (zero the scale).
- Blooming: Pour 40 g of hot water quickly and in a circular motion over the coffee grounds. Allow the coffee 30 seconds for blooming. Gases escape, the coffee bed is prepared, and the subsequent extraction proceeds more evenly.
- Pouring: After blooming, carefully pour water in circular motions until your scale shows 100 g. As soon as the coffee grounds become slightly visible again, start again and quickly continue pouring until you have reached the final 200 g.
- Cooling: Once the water has run through, remove the filter. Gently swirl the carafe for a few seconds until the hot coffee has mostly melted the ice and the coffee has cooled down.
Serve the finished Iced Filter coffee directly in a fresh glass with one or two new ice cubes. Which coffee variety is your absolute favorite for an iced filter coffee? Tell us in the comments!
