How to brew iced coffee with a pour-over
Iced coffee brewed with a pour-over delivers a clean, bright cup and captures the coffee’s delicate aromatics as the brew chills over ice. It’s quick and easy to brew and gives you precise control over strength and flavor.
What you’ll need
- Pour‑over cone
- Water carafe
- Kettle
- Measuring tablespoon
- Scale
- Cold glass
- Ice cubes
- Paper filter
- 30 grams finely ground coffee
- 270 grams (or mL) hot water
- 270 grams ice
Water-coffee ratio
- 20 grams (4 tablespoons) finely ground coffee per 180 grams (6 fluid ounces) of hot water
- Equal volume of ice
Directions
- Prepare: Place a filter in the pour-over cone, making sure to match the filter to the shape and size of your cone.
- Preheat the cone: Thoroughly wet the filter with hot water. Discard the water.
- Add ice: Fill the carafe with 270 grams ice, place on scale.
- Add coffee: Add 30 grams of ground coffee. Even out the grounds and set the scale to zero.
- Pour: Pour about 60 grams of hot water (near boiling, about 200 degrees) to soak the grounds. Stop pouring once all the grounds are saturated.
- Bloom: Wait 10-30 seconds for the coffee to bloom for the fullest flavor.
- Pour: Slowly pour the remaining 210 grams water in a pencil-thin stream over the grounds, starting in the center of the brew bed and spiraling outward until all the water has been poured.
- Brew: Let the coffee drip into the carafe.
- Serve: Once brewing is complete, discard filter and remove cone. Swirl coffee in carafe to ensure the ice has sufficiently cooled the coffee and enjoy!
Barista tips
- Fold down the seams first when placing the filter into the pour-over cone to allow it to sit closer to the wall of the brewer for a more consistent flavor.
- The key to successful iced pour-over is a controlled pour. Don’t have a gooseneck kettle? Control your pour by using a spouted measuring cup.