Tim Wendelboe

Ice coffee recipe

This is our current recipe for making cold delicious coffee with our coffee from Gachatha in Kenya.

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How to brew:

1. Place paper filter in filterholder and rinse paper filter with hot / boiling water.
2. Grind 60 grams of Gachatha on an EK 43 grinder or a good coffee grinder. Aim for (TDS 1,43 – 1,45) coffee should taste fruity and sweet, not sour or dry / bitter.
3. Fill the Hario Buono with 1 litre of water 96°C
4. Put the coffee in the filter and the filter holder on the 1 litre brewing container.
5. Tare the scale and start the timer.
6. Pour 120g of water over the coffee so that all grounds gets wet.
7. While blooming, stir gently with a spoon from top to bottom of the grounds in order to make sure all the grounds are wet.
8. After 30 seconds pour water until you reach 300g. Pour in circular movements.
9. For the following time pour in intervals always in circular movements. You should reach the following grams of water in the filter after the following time      

1:00 – 400g        

                  1:30 – 500g

                  2:00 – 600g

                  2:30 – 700g

                  3:00 – 800g

                  3:30 – 900g

                  4:00 – 1000g

10. When the brew is finished, stir in 12g of white sugar in the finished coffee.
11. Cool down the brew in the steel jug before you pour the lukewarm liquid into a glass bottle by using a funnel.
12. Fill a champagne cooler with ice and put the bottled coffee on ice. MAke sure it cools down properly before drinking.
13. Serve in a wine glass (not too full) and enjoy.