Hot water poured in slow circles drips straight onto ice, and the carafe fills with a cool amber nectar: Terres de Café’s KSF coffee beans, an organic honey-process Heirloom from Khalid Shifa’s farm in Yirgacheffe, reveal apricot, mango and black tea.
Serves 2 · 10 min
- Grind 1 oz (30 g) of KSF coffee beans to a medium-fine grind just before brewing.
- Place 7 oz (200 g) of ice in a carafe and set a filter holder with a rinsed paper filter on top.
- Slowly pour 1 1/4 cups (300 ml) of water heated to 200°F (93°C) over the grounds in several stages, letting the coffee drip straight onto the ice.
- Swirl the carafe until the ice has melted and serve over fresh ice to enjoy its notes of apricot, mango and black tea.
The star of this recipe: KSF Coffee Beans, by Terres de Café.
