You can brew fresh, delicious iced coffee in almost any drip coffeemaker! My personal favorite is the Chemex, but you can use Melitta, Hario, and even auto-drip machines (as long as it doesn’t have a warmer plate).
Brewing iced coffee this way produces a delicate and complex cup with powerful aromatics, and is best served without milk or sugar. Even if you prefer to add milk or sugar, you should taste it black first, you might not need to add as much as you would in hot coffee.
You can adjust the following recipe to the size you want, just remember the ratio: for every 1 level scoop (or 2 tablespoons) of coffee, add 3oz of ice and 3oz of hot water.
1. Measure your coffee. In this example I’m using 4 level scoops.
2. Add about 12 ounces of ice to the bottom of your Chemex (or carafe). My ice cubes seem larger than most, but I found that generally cubes are just under 1oz of water so I used 12 cubes. Some experimenting may be required here, but an easy way to be exact is to measure the water before filling the ice cube tray.
3. Grind the coffee the same as you would normally for your brewing method.
4. Put the coffee in the filter and pour just enough hot water to wet the grinds and allow them to bloom (195-205 degrees, as always). After 30-45 seconds, continue to pour the rest of the 12oz of water in a circular motion around the center of the filter.
5. By the time the coffee has finished dripping, the ice cubes should be almost completely melted. Serve immediately.