Hi everyone
I had an exceptionally good Kyoto coffee at a local coffee shop, and it was GLORIOUS. The bad news? It was $4 for 6 oz!!! Insane, but it has ruined all other iced coffee for me, so I must find a fix.
So, I went to the grocery store and bought a reusable mesh coffee maker filter, and some paper filters to filter the coffee even more.
This reusable filter has a nice, stable plastic shell. It also fits atop a standard beer glass perfectly! So I've got a poor-man's solution for filtering the stuff, but how to accomplish a slow drip?
Simple. Ice melts slowly... even more slowly if I put it in the refrigerator.
So, I just set the ice atop the coffee grounds to make sure that all grounds get exposed to water (not just a trail).
[This could also be done in a less makeshift fashion with a pourover or chemex!]
Coffee experts, please correct me if I am misinformed, but I don't see the difference between putting ice that will slowly melt directly on top of coffee grounds, and dripping water from a sep funnel or $400 apparatus.
If anything, this method ensures that water is evenly distributed between all of the coffee grounds. (as opposed to blasting a hole through the center).
Submitted December 04, 2017 at 09:28AM by coffeechemistry http://ift.tt/2AoVuF9 Coffee
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