- Coffee prep
Ever heard of the Flash Brew?
Cold brew, which is defined as coffee extracted with cold water over 12 hours, was quite popular. But it didn’t really make it out of its niche. But what about the newest star on the coffee-horizon: flash brew?
Babette Lichtenford
Iced coffee 2.0.
In principle, the flash brew is a hot filter coffee, rapidly cooled down with ice cubes.
The great thing here is, that the hot water allows all its aromas to come to the fore and the ice shock “freezes” them. This makes it taste fresh, clear and multi-faceted. The trick is not to water it down. So, you need the right ratio of ground coffee, hot water and ice cubes.
You’ll need…
… your very favorite filter coffee preparation, i.e. hand filter, Chemex or the coffee machine (yes, that works too).
- ¼ cup medium-fine ground coffee
- 7 ounces of ice cubes
- 10 ounces of hot water (not boiling anymore)
Place the ice cubes in the coffee pot. Then place the filter on top, put the coffee grounds in the filter and pour the coffee as usual until the 10 ounces of hot water have been used up. Swirl the pot so that the coffee really cools down completely. Then pour it quickly into a glass, add fresh ice cubes if you like. Here you go with a wonderfully aromatic, clear, cool and refreshing Flash Brew. By the way, it is also known as Japanese iced coffee – although I have not yet been able to find out why. And yes, of course you can also refine the flash brew with a dash of milk or oat milk. However, it’s worth trying it on its own – you’ll be surprised.
