Iced coffee should be good.

Our first summer seasonal coffee, Like Summer, is a blend of the familiar and the new. tāst day ones will remember our first light roast Ethiopia Sidama, Ayla Bombe, and our first medium Guatemala Huehuetenango, who show up here again. But we blended those in equal parts with a new friend the Carmo de Minas Yellow Bourbon varietal from Brazil to make something new. A coffee that drinks light, with a fresh berry acidity and a tangerine, florals, and baked apple first sip. But packs a punch on the palette with nutty, brown sugar, and sweat cream flavor nuances through the drink. A slim thick coffee....if you will.

Like Summer, hot and heavy, sticky sweet, popsicle, chlorine, sunscreen, dancing in the dark, sweating with strangers, falling in love, over ice.  

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RECIPE

Single serving · 10 oz finished · effective ratio 1:16

22g Like Summer — Ode Gen 2 setting 4

130g ice — in the server, before brewing

220g filtered water — 96 °C / 205 °F

1 Kalita Wave 185 paper filter — rinsed and discarded

BUILD

1. Rinse the Kalita 185 filter with hot water. Discard the rinse — do not let it hit your ice.
2. Drop 130g of ice into the server below. Place the empty dripper on the server. Filter back in the dripper. 22g coffee in. Tap level.
3. Bloom: pour to 60g. Swirl gently. Wait 45 seconds.
4. Pour to 150g in slow concentric circles. Reach 150g at the 1:30 mark.
5. Pour to 220g, finishing slowly toward the center. Drawdown completes around 2:30 – 3:00 total.
6. Swirl the server to dissolve any remaining ice. Pour over a single large clear cube in a rocks glass. Serve immediately.

NOTES

• Japanese iced peaks in the first three minutes. It holds for about an hour, but the aromatics fade fast.
• If the drawdown finishes before 2:30, the grind is too coarse — go one click finer. If it's past 3:30, go one click coarser.
• 205 °F is the upper end. Lower (202–205 °F) gives a sweeter, less aromatic cup — fine, just different.