The short-cut to a deeply-flavored, bright and complex yet easy-drinking iced coffee. No need for fancy equipment - just a kitchen scale.
Place your Chemex, heat-proof jug or wide-mouthed jar on a weighing scale and set to "0". Add ice cubes to 170g.
Wet the paper filter if using (some inserts don't need a paper filter) and wring gently. Set over your vessel or into sieve or pour-over filter insert.
Zero the weighing scale and add the measured coffee to the damp filter paper or fine-mesh filter cone
Boil 335ml of water or larger amount if that's easier.
Zero the weighing scales and slowly add just enough boiling water to dampen the coffee grounds. Leave 20 seconds. This allows the coffee's aromatics to "bloom" and develop.
Very gradually add the remaining water, trying not to add much more than the level of where the coffee sits. This is why a gooseneck style kettle is good as it is easier to do this step. But it isn't crucial to be this careful - more of an aficionado/coffee house step. It normally takes me about six minutes to carefully pour over the water. But honestly, even if you pour the boiling water in two stages (it would spill over if done in a single pour), your coffee will be incredible.
You will see that the ice melts as the coffee slowly drips in. Once the coffee has finished dripping, remove the filter paper or pour over cone and give the jug, carafe or jar a gentle swirl to fully melt any remaining ice.
Now it is just a matter of adding ice to two glasses and pouring in the freshly brewed yet remarkably cold coffee. Pour over cream or milk, adding any sweetener if you like. You will probably find that even if you normally take a bit of sugar that this method will give a natural gentle sweetness.
This may sound a bit of a faff the way I have perhaps over-described the method. But once you have done it once, and experienced the taste and really how easy it is, you will want to do this all summer long. It's a keeper.
Make as much of this coffee as your coffee vessel will allow, pouring the remainder in a stoppered bottle and popping in the fridge. The coffee will still taste great the next day.
Good quality coffee really shines with this method. You will no doubt taste the flavour notes that are often stated on the packaging, such as chocolate, caramel, berries, nuts, etc.