This is a single serve technique, and I find it makes a nice glass. I drink it black and unsweetened, but cream and/or sugar could be added at the end. If adding sugar it should be in the form of a syrup (agave nectar maybe?). Granulated sugar doesn't dissolve well in cold liquids.
Equipment needed:
- grinder
- kettle
- digital scales incremented in grams
- Clever Coffee Dripper (CCD) with filter
- timer
- coffee mug
- 25 grams coffee
- 225g (200ml, ~7 oz) water
- 75g ice
Heat 225g filtered water in a kettle. Meanwhile rinse the CCD's filter and preheat. Grind the beans directly into the CCD. When the water is just off the boil (~208 degrees), pour into the CCD. Stir well. Cover, and let it steep for 3 minutes. Stir again, and put the CCD on the mug.
Within a minute or so, the ice should have melted. This will, of course, depend on the size of the cubes. Once it is melted, you will have a strong coffee which will be perfect for pouring into a highball glass 2/3 filled with ice. Enjoy.
Some details:
The idea here is to brew an up-dosed strong coffee, with the expectation that it will be diluted when it's poured over ice in the final beverage. Normally, I would have used about 18g coffee with this much (300g) water.
I used a Rancilio Rocky grinder set at 30 for this. This seems to produce a good result. Later, I intend to check the Total Dissolved Solids with my refractometer, and play around a bit with the grind size. This seems to be a good proportion. I guess the ratio of ice to water could be adjusted to accommodate different sizes of ice cubes. Depending on the size and shape of the ice, it can be pretty difficult to get much more than 100g in a standard sized mug.
George Howell has a similar technique using an automatic drip coffee maker on his website.
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