Usually, I make around 300mL of iced coffee. Here’s how I do it:
- Weigh 100g of ice cubes, put in the carafe, and store in the freezer.
- I use 18g of medium roasted arabica, and grind it medium coarse (similar to pour over size)
- Put the coffee ground in Hario Switch and add 200g of boiled water.
- Stir and let it brew for 5 minutes.
- Decant the coffee into the carafe (nr. 1).
- Give a good stirr until all the ice cube melt, and enjoy it directly or put in the fridge for later.
I hope it helps.
I’ve tried a few different methods for making iced coffee for my wife, but by far the easiest and most reliable is to freeze some coffee in an ice cube tray, then make coffee the way you normally like it and pour it over the coffee cubes. You don’t have to worry about calculating how strong to make it to offset the water in regular ice cubes. I just make a like more coffee than she drinks and the excess goes back into the freezer for the next cup.
The easiest way I’ve found is the compostable k-cups in water and leave in the fridge. I use a 2 gallon glass dispenser with a spout. You can drink it without ice if you want. The other bonus to this is being able to mix it with powders like muscle milk or other protein to make your own version of a bulletproof coffee.