Use roasted coffee. This one-serving development recipe adds an optional cardamom accent to a brew-over-ice approach. Atlas has not tested the flavour; it is not a confirmed Seen menu item. Equipment: V60, paper, grinder, scale, timer, kettle and heat-safe server.
One serving: ingredients and method
- Base quantities from La Cabra: 18 g coffee, 180 g water at 96°C and 60 g ice. Use a medium-fine grind.
- Rinse the filter separately; discard rinse water. Put ice in the server and coffee in the dripper. Pour 60 g water at 0:00, 0:45 and 1:30; target drainage around 2:30.
- Atlas test variation: add 0.1 g ground cardamom to the empty cup, add the brewed coffee and stir. For a plain version, omit it. Add no milk or sugar in the first comparison.
- Taste the plain and spiced versions side by side. Record coffee, roast, grind, total time and spice dose. The beverage yield is less than 240 g because grounds retain water. Serve freshly prepared; no shelf-life claim is made.
Atlas recipe-development note
The brewing base comes from La Cabra; the cardamom quantity and comparison are an untested Atlas proposal. Ice is part of the water budget. Extra serving ice changes dilution: record any addition rather than assuming the recipe is unchanged. Keep other variables fixed before adjusting one at a time. For cafe trials, check the actual ingredients and guest requirements; do not infer allergen status. This practical roasted-coffee lesson does not establish green-coffee quality or availability.
Explore green-coffee sourcing