How to make iced coffee with a v60

Heat water. Using a gooseneck kettle designed for pour-over brewing is ideal for proper extraction. I use a Bonavita electric kettle. Heat the water to 200 degrees Fahrenheit.

Weigh out 30g of freshly roasted coffee.

Grind coffee at fine setting. I use a Baratza Virtuoso set to 12.

Once water is hot, rinse your filter in the V60 dripper. This will eliminate any paper taste and warm up the dripper. Add ground coffee to filter.

Slowly pour 100g of water and let the coffee bloom for 45 seconds.

After blooming, continue to pour water slowly and steadily in a circular pattern, avoiding the edges. Pour 150 more grams of water, for a total of 250g.

Stir the grounds a few times.

While the coffee finishes dripping, get your glass and add 215g of ice.

Once coffee finishes dripping, pour into your glass of ice quickly and in a circular pattern very close to the ice.

Give your finished glass of iced coffee a few swirls and enjoy! For more to come, visit & subscribe to http://thousandhillsroasting.com