How to Ice Brew Coffee - Hot Bloom Method



What you will need 

  • Container to brew in, we like this 2-gallon water dispenser style jar.
  • A way to filter out the coffee grounds. We use a cotton cloth bag to hold the coffee for easy disposal of grounds, but you can add all the coffee to the container and simply strain out later using a cheese cloth or fine mesh strainer, or brew in a French press and simply press down and strain as normal.
  • Fresh whole bean coffee, we used CBC Roasters Colombia Narino medium roast.
  • Clean filtered water (never distilled).
  • A kettle to hot some of the brew water for the hot blooming stage


How to brew

  • Use 1-part coffee for every 16 parts water. For a large recipe we would use 12 oz (340 g) of coffee to 192 oz /1.5 gallons (5440 g) of fresh filtered water. You will need to bring 2 parts (24 oz / 680 g) water to boil in a kettle and chill the remaining 14 parts (168 oz / 4726 g) water in the fridge so it’s cold.
  • Start a timer, carefully and slowly pour 2 parts of water fresh off the boil onto the coffee grounds to quickly bloom and saturate all the coffee grounds. The coffee should release quite a bit of gas and create a light brown foam.
  • After 60 seconds, add the remaining 14 parts cold water (must be cold water to bring it back to room tempature).
  • Grind the coffee coarsely like you would for a French Press and to your brewing container.
  • Add all of the water, stir to make sure all of the grounds are evenly saturated.
  • Let sit for 12 hours at room temperature or 24 hours in the fridge.
  • Serve over ice, maybe add a little cream. Enjoy!