Iced Coffee, Again
Written by Sherry
London has been warm this summer. A few customers asked whether our drip bags work over ice, which is common practice in Taiwan and across Asia where this has been part of the daily routine for years. The questions made me curious enough to try again at home.
Hot water extracts the aromatics and flavour compounds that define a coffee's origin character. Cold water works too, but takes 12 to 24 hours to get there. Brewing with hot water directly over ice does the same job in minutes, and the rapid chill locks the aromatics in before they can escape. The result is bright and aromatic, closer to a hot pour-over in character than cold brew.
The only adjustment is using less hot water than usual. The ice melts as you brew and becomes part of the cup. Around 100ml of hot water over 80 to 100 grams of ice keeps the balance right and nothing gets diluted.
The ritual feels the same. Different temperature, same few minutes.
