Flash Brew Ice Coffee

Step-by-Step Home Guide

1.Prep and Rinse:1-2 minutes.

Place a paper filter inside your pour-over cone. Rinse the filter thoroughly with hot water to remove any papery taste—but do not rinse it into your brewing carafe. Empty your carafe completely afterward so it stays cold and clean.
2.Build the Ice Foundation:1 minute.

Weigh out exactly 125 grams of ice and drop it straight into the bottom of your empty carafe. Place your pour-over cone back on top of the carafe and set the entire setup onto your digital scale.
3.Add Coffee and Tare:1 minute.

Add your 25 grams of finely ground coffee into the rinsed filter. Gently tap the sides to flatten the coffee bed. Hit the "tare" or "zero" button on your scale so it reads exactly zero.
4.The Bloom:45 seconds.

Start your timer and gently pour 50 grams of hot water over the grounds, making sure they are entirely saturated. Let the coffee bubble and "bloom" for 45 seconds. This lets carbon dioxide escape so the rest of your water can brew evenly.
5.The Final Pour:2-3 minutes.

Slowly pour the remaining 200 grams of hot water (bringing your scale's total weight to 250 grams). Use gentle, concentric circles working from the center outward. Avoid hitting the paper filter directly.
6.Swirl and Chill:30 seconds.

Once the coffee finishes dripping, remove the brewer. Give your carafe a vigorous swirl! The hot, concentrated coffee will finish melting the ice, rapidly cooling the liquid down while diluting it to a perfectly balanced drinking strength.
1. Prep and Rinse:

Place a paper filter inside your pour-over cone. Rinse the filter thoroughly with hot water to remove any papery taste—but do not rinse it into your brewing carafe. Empty your carafe completely afterward so it stays cold and clean.

2. Add the Ice Foundation:

Weigh out 120 grams of ice and drop it straight into the bottom of your empty carafe. Place your pour-over cone back on top of the carafe and set the entire setup onto your digital scale.

3. Add Coffee and Tare:

Add your 20 grams of finely ground coffee into the rinsed filter. Gently tap the sides to flatten the coffee bed. Hit the "tare" or "zero" button on your scale so it reads exactly zero.

4. The Bloom:

Start your timer and gently pour 45 grams of hot water over the grounds, making sure they are entirely saturated. Let the coffee bubble and "bloom" for 45 seconds. This lets carbon dioxide escape so the rest of your water can brew evenly.

5. The Final Pour:

Slowly pour the remaining 180 grams of hot water (bringing your scale's total weight to 250 grams). Use gentle, concentric circles working from the center outward. Avoid hitting the paper filter directly.

💡 Why we grind finer: Because we are using less total hot water to extract flavor from the coffee beans, grinding a notch finer helps the water extract those delicious notes a bit faster.

Pour your finished flash brew into a fresh glass filled with ice, and enjoy!