Iced Coffee with Tim Wendelboe

Rinse a V60 filter with hot or cold water and discard the rinse water.

Place the filter in a vessel on a scale, tare the scale, and add 30 g of ground coffee.

Pour 60 g of water over the coffee, stir gently with a teaspoon to wet all grounds (the bloom).

After about 30 seconds, continue pouring water until the total reaches 460 g.

Stir the brew gently to ensure all coffee is wet throughout the pour.

Allow the coffee to finish brewing (approximately 2–2.5 minutes).

Add 6 g of sugar to the hot coffee and stir until dissolved.

Cool the coffee by placing the vessel in the refrigerator or transferring to a metal container to chill faster.

Serve the chilled coffee over ice, optionally in a bottle.