As summer draws to a close we find ourselves heading back to work or school and needing that extra boost just to get us there. As much as we love a piping hot cup of joe it's hard to stomach it when the thermostat is still about to pop. Here's the perfect alternative: pour-over iced coffee. It's a cinch to do and the results are flavourful and packed with pick-me-ups.
We enlisted the help of top Barista George Giannakos of Revolver Coffee to bring you a how-to guide for pour-over iced coffee. If you haven't been to Revolver you need to get there - these guys serve up the best black gold in the city.
Here's what you'll need:
200 grams of ice (Approx 1 Cup with extra for your serving glasses)
Drop 1 Cup of ice into the Chemex chamber. It should fill up to the belly button mark. Arrange your filter in the Chemex with the three folded side pointing towards the spout. Sprinkle in 3 tablespoons of freshly ground coffee. Boil your water and let it stand for a minute prior to use. For the next step a Pour-Over Kettle certainly comes in handy for a slow-controlled stream, but if your using an average kettle just keep a steady hand or opt for a measuring cup instead. Slowly pour in enough hot water just to saturate the grinds and let it breathe for 30 - 45 seconds - the grinds will bubble, foam and expel Co2. Once that is done go ahead and pour in 250 ml of hot water and let it slowly drip down over the ice. Using a wooden spoon push down the grinds down the paper filter with the water as it descends. Ready two tumblers with ice. Once the hot water has fully drained into the chamber remove the paper filter and pour over the tumblers filled with ice.
The result - a powerful thirst quencher that'll take the heat off and gear you up for whatever obstacles approach.