Ingredients:

  • 32g freshly ground coffee, medium-coarse grind
  • 250ml filtered water
  • 0.1g fine sea salt
  • 165g large solid ice cubes
  • 30ml half-and-half
  • 15ml simple syrup

Instructions:

  1. Boil water. Bring 250ml filtered water to roughly 200°F. Note: If you don't have a thermometer, let it sit for 30 seconds after it reaches a rolling boil.
  2. Prep grounds. Place 32g freshly ground coffee and 0.1g fine sea salt into your filter. Note: The salt is the secret weapon for a smooth finish.
  3. Arrange ice. Place 165g large solid ice cubes into the bottom of your carafe or pitcher.
  4. Bloom the coffee. Pour a small amount of hot water over the grounds just to wet them. Wait 30 seconds until the grounds stop bubbling.
  5. Steady pour. Slowly pour the remaining water over the grounds in a circular motion. Watch the dark liquid hit the ice and chill instantly.
  6. Swirl gently. Once the brew is finished, swirl the carafe to ensure the ice has cooled the entire batch.
  7. Sweeten. Stir in 15ml simple syrup while the liquid is still moving.
  8. Add cream. Pour the coffee into a fresh glass with extra ice if desired, then top with 30ml half and half. Watch for the velvety clouds to swirl downward.