Somewhere in the Garden District of New Orleans is a coffee shop forging a path towards coffee greatness. In the final afternoon of our visit, we stopped here for a couple of iced coffees to help beat the heat and also the exhaustion that sets in towards the end of a month on the road. Intrigued, we ordered the Japanese Style Iced Coffee and watched as the barista dumped ice into the bottom of his Hario server and then brewed our coffees right onto it. Served over more ice, the result was an extremely bright, flavorful and cold cup of iced coffee. I have not stopped talking about it since, and decided to make this film to help propagate the method and spread some cold caffeinated joy across everybody's summer. See the recipe below:
- Use 15 - 18 grams (one tablespoon is about 7 grams) of coffee per serving.
- Use about 80 grams of ice (or a small handful) per serving.
- Use about 170 grams of water (or about 3/4 of a cup) per serving.
Heat the water up to a boil and let it sit for about 30 seconds. Grind the coffee to a medium fine consistency. Drop the ice into the brewing vessel. Place the filter into the brewer. Dump the ground coffee into the filter. Pour just enough water to cover the grounds. Let it rest for about 45 seconds. Slowly pour the remaining water over the grounds. Most of the ice will melt by the time the last drops fall from the filter. Give the brewing vessel a few good swirls to evenly distribute the water and melt the residual ice. Pour the brewed coffee into a glass with ice and enjoy!
Hands: Vivian Dominguez
Original Music: Sasha Smith
Photography and Editing: Camera Experiment