Usually, I make around 300mL of iced coffee. Here’s how I do it:

  1. Weigh 100g of ice cubes, put in the carafe, and store in the freezer.
  2. I use 18g of medium roasted arabica, and grind it medium coarse (similar to pour over size)
  3. Put the coffee ground in Hario Switch and add 200g of boiled water.
  4. Stir and let it brew for 5 minutes.
  5. Decant the coffee into the carafe (nr. 1).
  6. Give a good stirr until all the ice cube melt, and enjoy it directly or put in the fridge for later.

I hope it helps.

    • @[email protected]
      3•1 year ago

      I take a 200ml glass and overfill it with ice. I pull a double shot directly on it and the ice collapses till the brim. The double espresso I pull visibly fills half or a bit more of the glass due to the ice. Then i top it up with a bit of milk no measurement.

      • @[email protected]
        1•1 year ago

        Thank you, I’m trying this today!

        Edit: lol I have no idea why I got downvoted for asking for more info above.

        Turns out I didn’t get to try this until today but it’s a terrific method and the simplest, tastiest ice coffee I’ve made at home to date. Thanks again!