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Cafe quality, in your kitchen

George Howell, founder of Terroir Coffee, explains how to flash-brew iced coffee in your drip pot

TASTE TESTER George Howell of Acton is regarded as one of the originators of the American craft coffee movement. TASTE TESTER George Howell of Acton is regarded as one of the originators of the American craft coffee movement. (Essdras M Suarez/Globe Staff)
By Ike DeLorenzo
Globe Correspondent / August 10, 2011

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1. Fill your coffeemaker with 27 fluid ounces of water. Leave it turned off until you are ready to brew, so the heating plate remains as cool as possible.

2. To make 6 cups iced coffee, measure 1 1/4 cups (3 1/2 ounces) fresh medium-roast coffee beans, then grind them one notch finer than for drip (to yield 1 1/4 cups ground coffee). Single-origin beans with a complex flavor profile will yield a more interesting and flavorful iced coffee. Put 2 1/2 cups of ice cubes in the empty glass pot.

3. Place a No. 4 paper filter in the cone, and rinse lightly with filtered water to eliminate any paper-borne flavors. Pour the ground coffee into the cone. Prepare the machine for operation (cone shut, pot in place).

4. Now turn on the machine. Be sure to remove the pot from the heating plate as soon as brewing is complete. Fill 6 glasses at least half-full with ice. Strain the coffee into the glasses. The flavors will develop and change as the coffee cools further. (For 3 cups, halve the recipe.)