Hand Drip Iced Coffee

Materials

Hario Fretta Iced Coffee maker (includes Glass Server, Plastic Ice Chamber, and Cone Dripper)
One size #2 Hario paper filter (VCF-03-100M)
Pitcher that holds at least 600ML
60g of LAMILL Coffee equivalent to 5 Hario Scoop

Instructions

PREPARATION

Grind 60g of LAMILL Coffee like you would for a home cone drip brewer.
Assemble server with ice chamber full of ice with lid on under the dripper.
Pre wet filter with hot water and then place in the dripper.
Pour the freshly ground coffee into the the filter
Fill the steel pot with 200F degree of filtered water.

HOW TO BREW:

With your first pour, pour water in concentric pattern from center of grounds to the edge, filling just enough to wet all grounds, about 5 oz of water. The top of your coffee grounds should expand into a dome shape at this point. The water will change from a stream to a drip and your dome will start collapsing when its time for your next pour.

Pour again this time until water level is 1/2” from the top.  Repeat until your coffee level reaches the 600ML mark of the server.

Remove the dripper with filter and place in a  bowl to catch excess coffee.  With the ice chamber removed the coffee level should fall to about the 4 cup mark.

SERVE IT OVER ICE!