Hot Honey Coffee Lemonade

[Lincoln, a barista in a coffee shop kitchen, faces the camera]

Hi, I'm Lincoln.

Today I'm going to teach you how to make an iced pour-over.

[Camera shows close-up of plastic pour over, kettle, glass carafe and a bag of Starbucks Sunsera blend coffee, appearing one by one while spinning]

First you will need a pour-over cone,

a kettle, a carafe, and finely ground coffee.

[Lincoln picks up a paper filter and demonstrates folding it] I'm going to just fold my filter along those seam lines

and get it into my cone.

What's different about an iced pour-over versus a hot pour-over

is if I were just to pour my hot pour-over over ice,

it would be watery and not taste very good.

What I've done is I double the amount of coffee grounds [Lincoln picks up metal cup]

for my water so I get that nice, perfect cup of coffee.

I'm first gonna do like a regular pour over.

[Lincoln adds hot water from the kettle into the pour over filter in a circular motion] I'm gonna just wet my filter with some hot water,

preheat my cone, rinse away any papery taste.

Let that water rinse through.

[Lincoln turns away from the camera towards the kitchen sink at the back, pouring out water] I'll dispose of that.

We're gonna take off our cone [Lincoln removes the pour over cone].

We're gonna add some ice to our pour over vessel [Lincoln replaces the pour over cone with a glass carafe where he adds ice cubes in]

put our cone back on [Lincoln puts the pour over cone back on],

and I'm going to add 30 grams of finely ground coffee [Lincoln adds the Starbucks Sunsera Blend fine grind coffee from the metal cup into the pour over].

Here's our Sunsera blend today, and I'm going to pour over about 270 grams of hot water.

So first, I'm going to do a little bloom [Lincoln slowly adds hot water from the kettle through the pour over filter],

get all those grounds saturated, let that sit for about 15-30 seconds.

Once our coffee's had a chance to bloom, we're going to go in for our pour.

So I'm going to start in the center [Lincoln pours hot water from kettle, starting from the center in a circular motion, towards the edge of the brew bed on the filter]

and just [Close-up of coffee dripping through the pour over into the glass carafe with ice]

do little circles, kind of in spirals,

evenly distributing that water across my grounds.

If you don't have a scale, don't worry.

This ends up being about four tablespoons for every six ounces of water.

[Close-up of coffee dripping through the glass carafe] I'm gonna let this brew through.

When it's finished, we'll give it a swirl [Lincoln swirls the coffee in the carafe] and pour it over ice. Get that nice and mixed up,

[Lincoln pours coffee from the carafe to a glass with fresh ice] and then pour it over fresh ice.

All right, let's give this a taste. [Lincoln takes a sip from the glass of iced pour over coffee]

Crisp, a little bit of... citrus.

Almost a little almondy note in there. Very refreshing.

Perfect on a sunny day or a cloudy day.