How to Make Very Sweet Iced Coffee
A sweet, big-bodied iced coffee recipe using immersion brewing for enhanced flavor and forgiving results, suitable for various coffee types.
by Moonwake Coffee Roasters & Brian Quan
BrewerSwitch
Dose18 g
Brew Water175 ml
Temperature92 C
Time4:00
GrindMedium Fine
Ratio1:9.7
Roast LevelLight
Ice80 g
Flow Rate5 ml/s
Tips & Preparation
Reason to try:
- Easy workflow and forgiving recipe.
- Big body, heavier, which is often missed in iced pourovers, carries flavors.
- Works well with processed coffee
- Created by Moonwake Coffee Roasters, brought to you by Brian Quan
Theory or idea behind:
- Long brew time, finer grind, big body.
Notes:
- Finer grind size than hot pourovers.
- Spiral pour all
- Pre-chill glassware and ice to reduce dilution.
Recipe Steps
Add 18g of coffee to the Muggan Switch with T90 filter.
Add 2-3 ice cubes(80-90 grams)to a pre-chilled glass(carafe)0:00
1st Pour: 70ml water at 92°C quickly to saturate the grounds with switch closed, without use agitation tool.
2:00
Open the Switch, let it drain through.
2:10
2nd Pour: Spiral softly to 140ml.(+70ml water)
Do not let bed dry out.3:00
3rd Pour: Spiral softly to 175ml.
(+35ml water)
Let it draw down completely.4:00
Shake to mix well and decant into the chilled glass with 4-5 ice cubes.
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