Brewing Shaken Cold Coffee

Use this method for a refreshing coffee on a hot day, or on a cold day just because you like coffee.

We recommend a cocktail shaker for this method. Here's an example of what we use: CucinaPrime Cocktail Shaker. We also recommend gooseneck kettle for more precise control during brewing, a demitasse spoon for stirring, a kitchen scale, a timer, and having your water temperature between 197 and 204 degrees Fahrenheit.
  1. With your glass on the kitchen scale, place the V-60 directly onto the glass.
  2. Place a size one or two paper filter into the V-60.
  3. Rinse the filter with hot water.
    Rinsing the filter removes excess paper particles that can have noticeable effects on the flavor notes of the coffee.
  4. Place 24 grams of ground coffee into the filter.
    Note: Be sure to tare the scale to 0 grams before starting to pour hot water into the coffee grounds.
  5. Start the timer and quickly pour 50 grams of hot water into the coffee grounds.
  6. Gently stir the coffee, ensuring all coffee is wet, and let "bloom" for 30 seconds.
    Letting the coffee bloom for 30 seconds helps release excess carbon dioxide, which negatively affects flavor.
  7. After 30 seconds, very slowly pour water evenly over the coffee grounds.
  8. Pour until the total weight is 240 grams of coffee at 2:30 minutes.
  9. Gently stir, and then let the coffee draw-down (flow through the coffee grounds and into the cup) until 3:00 minutes.
  10. Pour brewed coffee over 200 grams of ice in the cocktail shaker.
  11. Seal tightly and shake vigorously for 15 seconds.
  12. Pour shaken cold coffee into a pint glass.