The Cold Brew method of making iced coffee has gained popularity over the years and offers an alternative for people who have sensitive stomachs. Steeping coarsely ground coffee in cold, fresh water for 12-24 hours produces a rich, low acid coffee concentrate when filtered. The liquid concentrate can be stored in the refrigerator for up to six weeks, and can be cut with water and milk (or milk alternative) to taste.

Base Parameters:
• 12oz coarsely-ground coffee
• 48oz water
• Steep for 12-24 hours
• Strain and dilute the concentrate to taste with water or milk

Visit our Filtron Brew Guide for full details.

Brewing coffee directly over ice is a quick and easy alternative to the Cold Brew method. This technique produces a fresh, clean, and aromatic iced coffee. You can use various methods and brewers for this technique, but we recommend the Chemex.

The goal of this method is to brew a concentrated coffee that is diluted to the proper ratio as the ice melts, using equal parts water and ice. Direct contact with ice cools the brewed coffee quickly, retaining aromas and bright flavors not found in cold brewed coffee.

Base Parameters:
• 52g coffee
• 355g hot water
• 355g ice
• Place ice in the bottom of the Chemex after rinsing the filter, and brew directly over ice.

Scale up or down as needed for the volume of your chosen pour over method.