1. Fill serving carafe or pitcher with 1.5 lbs. of ice cubes
2. Grind 4.75 ounces of fresh coffee, medium-fine
3. Bring 1 liter of water to a boil
4. Put filter basket with ground coffee on top of serving pitcher and brew directly over ice.
5. Serves 8-12
Note: This recipe is for a larger batch that can be refrigerated up to 24 hours. Try using the same ratios using a Chemex, or single cup pour over. The main key is brewing strong, as the melting ice will dilute and balance the flavor. My personal preference is to use a more fruity, floral coffee such as Ethiopia Sidamo. Refreshing!
Thanks Imbibe Magazine and Peter Giuliano for inspiring this recipe known as the Japanse Method.
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