Your starting point
Use a scale, a timer, clean equipment and good drinking water. The quantities below are an original practice recipe to help you compare changes, not an official certification standard.
Step by step
- Place 150 g of clean food-safe ice in a heat-safe server and use 250 g of hot brew water for a nominal 400 g water-and-ice recipe.
- Rinse the filter separately so rinse water does not melt the measured ice. Add 25 g of medium-fine grounds.
- Bloom with about 60 g of the hot water, then pour the remainder in controlled pulses.
- Swirl until the drink is well mixed. Taste and record both the hot-water amount and ice mass.
Taste, adjust, repeat
The water-and-ice ratio is not the final beverage yield because grounds retain water. A slightly finer grind may help compensate for the smaller hot-water amount.
Keep a brew note
Save the bean name, roast date, dose, water, beverage yield, grind, temperature, time and one sensory observation. Repeat before changing several variables at once.