Is it Iced Coffee Weather? Hell to the yes. But is that iced coffee worth $3? Probably not. The place I usually go for a morning iced joe suddenly decided to raise their price from $2 to $3. For the same sized serving! For the same crappy coffee! Astounding. I need to get back into making my own.
Fortunately The NY Times has convinced me that I need to buy yet another coffee making device so that I can perfect the ultimate glass of iced coffee. I've tried the cold brew method, and am really happy with adding coffee ice cubes to my iced bevies, but now I think I have to hit the MoMA to buy a Chemex just to make this version of iced coffee.
This new and hopefully improved method (once I get around to trying it I will share my experience) looks very interesting. All you do is whip up some classic pour over coffee, remembering to add ice to the vessel before brewing, and...ta-dah...instant iced coffee! I am totally down with this idea and thanks to the folks at Intelligensia, I can follow their already perfected instructions for making coffee with my soon to be purchased Chemex.
Iced Method Coffee
(The New York Times)
1 ounce fresh-ground coffee
7 ounces ice
8 ounces water heated to 200˚F, plus extra for rinsing the filter
1. Place a filter in a Chemex (or any filter brew system) and rinse the filter with at least four ounces of hot water. Remove the filter, discard water, place Chemex on a kitchen scale, and add 7 ounces of ice.
2. Replace the filter, add the ground coffee and slowly add 1 ounce of water heated to 200˚F, until the grounds are saturated. Let the grounds “bloom” then deflate, which might take up to 1 minute. Reset the scale to zero and add the remaining 7 ounces of water heated to 200˚F, in a slow, steady stream. Drink immediately.