CHILLED FILTER

Here's our favourite way to make the coolest chilled filter.

If you're crazy for cold coffee, we'd recommend giving our Acacia Blend or Coffee of the Month a try!

PREP

Boil your kettle, and let it cool a bit (96 degrees, if you’re a perfectionist like us). Pop your filter in the V60 Dripper and trickle some of that hot water in it over a carafe to ‘prime’ the paper, tipping any excess away. Once primed, add 110g of ice to your carafe.

MEASURE

Pop the dripper back on your carafe and place on your scale, making sure to zero the scales. Measure out 17g of Perky medium-coarse ground coffee into the filter.

BLOOM

Gently pour 34g (twice your coffee dose) of your just boiled water in a lovely circular motion from out to in. Then sit back, relax and contemplate the meaning of life for a whole 30 seconds. This will release the gases and allow the coffee to ‘bloom’.

FIRST POUR

Continue to pour in a circular motion until you reach 80g. Ensure all grounds are covered, then wait for another minute.

SECOND POUR

Give it another pour until you reach 100g, and wait for a minute and a half.

FINAL POUR

Your final pour will push you to 155g, and you should finish at around three minutes from your first pour.

SWIRL

Give your cup a swirl to make sure everything’s evenly extracted (whilst making you look good).

ENJOY

And you're done! Serve your chilled filter poured over ice, and sip and bathe in your smug new specialty coffee skills.

SHOP COFFEE

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