ICED V60 RECIPE

24g of our Arturo Arango coffee (medium grind, like coarse sugar);

200g of water at 94°C;

200g of ice;

V60 dripper + paper filter;

Scale;

Timer;

A coffee server (or a mason jar if you’re feeling extra indie);

Your favorite glass with optional extra ice.

1. Pop your paper filter in the V60, rinse it with hot water (don’t skip this!) to get rid of

the papery taste. Dump the rinse water.

2. Drop 200g of ice into your server – that’s your cooling magic right there. Set the

V60 on top.

3. Add your 24g of ground coffee into the filter and give it a gentle shake to level the

bed.

4. Start your timer and begin with the bloom: Pour 50g of hot water, covering all the

grounds evenly. Wait 30 seconds. Watch it puff up like a little coffee volcano 🌋

5. After 30 seconds, slowly pour the remaining 150g of water, in circles from center

to edge. Take your time – you want the total brew time to hit around 2:30 to 3

minutes.

6. Give the server a gentle swirl to mix the melted ice and the fresh brew. Boom!

You’ve got a chilled masterpiece.

7. Pour into a glass over fresh ice, sip, and taste summer:

💥 bright, juicy acidity

🍇 sweet fig & ripe plum

🍋 zesty lime with a smooth finish.