I shared this the other day on my Instagram story, but wanted to post it here too in case you missed it. Bon Appetit’s Sarah Jampel shared her method for iced coffee in a Chemex, so this is my go at it. I can already tell it’s going to be a summer staple for us. Watch the video below for a step-by-step tutorial, then be sure to follow me on Instagram if you’re not already! @travelingthroughthekitchen http://www.instagram.com/travelingthroughthekitchen/
The beautiful handmade glass shown in the video and below is made by artist Jennifer Caldwell, whose world is stocked at Museo Gallery in Langley on Whidbey Island.
Here’s the written recipe too, with approximate volume measurements in case you don’t have a scale:
- Heat water to 190-195 degrees Fahrenheit. (If you don’t have a way to measure the heat of your water, bring it to a boil, then let it sit off the boil for 20-30 seconds to bring it to the right temp.) While your water is heating, let’s get set up.
- Weigh 30 grams of whole bean coffee. (If you don’t have a scale, this is roughly 6 tablespoons worth. But consider investing in a scale if you love coffee! Volume isn’t near as precise as weight, and the right measurements & proportions will make it easier for you to produce the same taste results, morning after morning.)
- Grind a bit finer than you would for a regular pour over, slightly finer than kosher salt. (If you don’t have a grinder at home, your local coffee shop can grind your beans for you.)
- Weigh 165 grams of ice directly into the base of the Chemex. (This one is a bit more complicated to estimate volume as ice is made in different shapes and sizes, therefore different weights. The density of ice is roughly .92g/mL. If you’re a math nerd, you can play with the perfect ratios there. For the rest of us, about 3/4 c of ice will suffice.)
- Place a metal filter on top. (You can use paper too, just rinse the filter to first to rinse the papery taste and help seal it against the wall of the Chemex.)
- The brew begins with a bloom, just like with a traditional pour over. Aim to pour about twice the amount of hot water as coffee, around 60 grams here. This initial bloom helps to release any gasses and air pockets within the grounds – and smells really great too. (Again, if you don’t have a scale, 1 gram of water is equal to 1 mL. So for the bloom, about 60 mL of hot water, or about 1/4 of a cup.)
- Allow bloom to rest for about 30-45 seconds, then proceed with the next pour. I pour about 50 grams of water every 30 seconds or so, finishing at 315 grams of hot water in about 3 minutes total. (About 1 1/3 cups of total water.)
- Once all the water has drained from top to bottom, swirl to melt any remaining ice. Pour over a big glass of ice and add any simple syrup or milk product as desired. Enjoy!