I don’t like any ice watering it down. I usually make pour overs, my current beans pictured.

  • Teal@lemm.ee
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    1 year ago

    A single serving method (from James Hoffman YT channel) I use is:

    16g coffee 150g water 100g ice

    I make the hot coffee using the above 16g coffee and 150g water. My brew time is four minutes. Then, I pour that hot coffee over the ice and stir until the ice cubes are melted.

    • beeb@lemm.ee
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      1 year ago

      This is the way. JH recommends go grind a bit finer than normal v60 and to use a slightly larger amount of grounds (16.25g). Personally I brew directly over the ice cubes but I don’t think it makes a difference.

  • DrownedRats@lemmy.world
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    1 year ago

    Whiskey stones. Get solid stones or stainless steel ones. Ideally don’t get any with liquid cores.

    • anneiam@lemmy.world
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      1 year ago

      A big yes to the whiskey stone. I have a couple of large metallic spheres and they work great to cool down the espresso + milk (cold milk, no froth)

  • wcSyndrome@lemm.ee
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    1 year ago

    Have you tried freezing extra/left over coffee in an ice tray and using those to chill your coffee?

  • Gingerrific@lemmy.world
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    1 year ago

    I double the amount of coffee I’d normally put in my French press, and then let it cool on the counter for a few hours.

    I then fill 2 bottles half way with coffee and leave in the fridge over night. In the morning I top them up with ice and a little oat milk.

    It starts off a little strong, but will taper down as the morning progresses and the ice melts.

    Iced Mocha Madness: just add a meal replacement shake for those days when you don’t have time to eat.

  • 18Rabbit@lemm.ee
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    1 year ago

    You might try the Toddy cold brew method. You take like a pound of beans, grind them up and soak in like a gallon of water that slow filters through a special filter they sell (reusable for 10 uses). Then you keep it in the fridge until you use it. It’s a more mellow, less acidic brew in general.

  • atlhart@kbin.social
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    1 year ago

    Some People may consider this sacrilege, but I keep a small jug in my fridge that I pour any extra coffee in. In brewing this would be the solvers method :). 1/4 cup left? It goes in the jug.

    Then I use this to make iced coffee.

    If I’m completely empty, I’ll brew a pot of French press, and then pour it in the jug to restock.

  • RBWells@lemmy.world
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    1 year ago

    Cold brew shaken with lots of ice (and if you are me, some simple syrup). Cold brew is strong and smooth, and using more ice in shaker lowers the temp fast so less dilution. Strain over more ice in insulated cup.