Iced Pour Over Coffee | Brew Guide

Iced Pour Over Coffee | Brew Guide

The fastest way to make iced coffee is to brew a hot filter coffee and chill it immediately, either brewing directly over ice, or pouring the finished brew straight onto ice. It works well with bright, clean, fruity coffees because hot water extracts flavour quickly, preserving acidity and aromatic complexity.

The important point here is to account for the ice as part of your brew water.

If your usual hot brew recipe is 15g of coffee to 250g of water, you should not brew 250g of hot coffee and then pour it over ice. Instead, use part of the total water as brewing water and part as ice.

Coffee: 15 grams

Grind Size: medium. slightly finer than usual pour-over (22 clicks on comandante)

Water: 150mL @ ~92 degrees

Ice: 100 grams

1. Prepare your brewer: Place your pour over brewer on a carafe, on top of your scales. Place a paper filter in the brewer. 



2. Weigh and grind coffee: Boil the kettle. Grind 15 grams coffee to a medium grind size (slightly finer than your usual pour-over, we use 22 clicks on the Comandante). Add the ground coffee to the filter and gently tap to level. 



3. Add Ice: When the water is ready, add 100 grams ice to the carafe. Pay attention to your ice quality - filtered water, recently frozen is best.


4. Bloom: Start the timer. Pour 30 mL of water over the grounds to saturate them. Let the coffee bloom for 30 seconds.



5. Brew: Slowly pour the remaining water, to 90g at 0:30, then to 150g at 1:00, using a circular motion. Let the water drain through. Enjoy.


Adjustments:

  • If the coffee tastes bitter, try a coarser grind.
  • If the coffee tastes sour, try a finer grind.

Ready to brew? This recipe works especially well with our lighter and medium roast coffees, where the quick chilling helps preserve fruit, sweetness and acidity. 

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