ICED POUR-OVER

BREW GUIDE

2:30-3:00 min

500ml / 94℃

medium

21.5g

GRIND COFFEE

Grind 21.5g of freshly roasted Dambi Uddo (Guji Highlands, Ethiopia) on a medium grind setting. For most consistent ground and best brew results, we use the Comandante hand grinder with nitro-steel blades.

RINSE

Pour some of your hot water in to the V60 to wet the paper filter. This opens up the cell structure and removes any residual paper taste.

ADD ICE

As you wait for your water to boil, add 140g of ice cubes to your server.

LET IT BLOOM

Pour in 43g of hot water, and let the coffee bloom for 30 seconds.

POUR-OVER

Take your time to slowly pour the hot water over your coffee. Pause every 30-40g until you have reached 220g. This should take around 2:30-3:00 minutes.

ENJOY

Stir, pour, sip, cool down, and relax!