Morning, Honey

Honey-Raisin Iced Pour

Ingredients

• 22 g medium-ground coffee (slightly finer than drip, slightly coarser than espresso)
• 340 g (12 oz) filtered water, just off boil (≈ 200°F / 93°C)
• 8 g (2 tsp) raw honey (light floral varieties like acacia or orange blossom work best)
• 2–3 raisins (optional infusion)
• Ice (~200 g)

Method

1. Bloom: In your pour-over brewer (V60, Kalita, etc.), add grounds. Pour ~45 g water, let bloom for 30–45 sec.
2. Brew: Continue pouring in slow spirals until you’ve reached ~170 g water.
3. Infuse: Drop in the raisins and continue pouring the remaining 170 g water over them. (This gently infuses their sweetness into the brew.)
4. Chill: Let the hot coffee drip directly over the ice in a carafe or glass.
5. Finish: Stir in honey until dissolved. Strain out raisins if you don’t want them in the cup.
6. Serve over fresh ice.