With scorching temperatures currently engulfing London, and the rest of the UK, we thought it best to ask our barista, Robin, for his tips on brewing the perfect iced coffee. For this step-by-step guide he's opted to go for the V60 pour over method but if you don't have a V60 handy then not to worry, you can explore other iced coffees in the recipe section of our blog.
Fold the filter paper and insert into your Pour Over. Rinse the filter thoroughly and preheat the dripper with hot water. Once the dripper is heated put 165g of ice in a Hario server, placing your V60 Pour Over on top.
Measure out and grind your coffee before adding it to the filter. Give it a tap so that you have a nice and even bed of coffee grinds.
Pour 50g of water and wait 30s for the coffee to bloom; stir with a spoon or bamboo stirrer. Pour another 50g of water in outward spirals finishing around the edges in order to wash any grinds back down. Add the last 100g of water and finish the pour with a spin.
*Tip: If your brew takes too long and your coffee is bitter, grind it coarser. If it takes less time and your coffee lacks flavour, grind finer.
Once you have brewed your coffee fill a glass with ice and pour in your brew. If you are so inclined feel free to add milk to taste. Now all that is left to do is enjoy your refreshing iced coffee.