Iced Pour Over Coffee
The secret to a crisp iced coffee that doesn't taste thin is controlling the dilution. You are essentially brewing a hot extract and letting the ice finish the process instantly.
Balance is everything
Use a medium-fine grind, similar to table salt. If the grind is too coarse, the coffee will taste sour; too fine, and it will turn bitter before the ice melts.
- pour over dripper
- filter
- server or heavy-duty glass
- gooseneck kettle
- scale
What goes in.
- 20gfreshly ground coffee
- 150gice cubes
- 150ghot water (94°C / 200°F)
Calculated Dilution
Use a 1:1 ratio of hot water to ice by weight. This ensures the coffee hits the ice at the right heat to extract aromatics, while the melting cubes bring the final cup to the standard drinking strength.
The method.
Prepare the ice
Place 150g of ice directly into your server or glass. Set your dripper on top.
Bloom the grounds
Add the coffee to the filter. Pour 40g of hot water over the grounds, just enough to saturate them. Wait 30 seconds for the coffee to release trapped gases.
Finish the pour
Pour the remaining 110g of water in steady, concentric circles. Aim for a consistent stream that maintains a steady water level in the dripper.
Swirl and serve
Remove the dripper. Swirl the server vigorously to ensure the cooling coffee is fully integrated with the melted ice. Pour into a fresh glass of ice if desired.
Other turns to take.
Cold Bloom
Add half of your ice to the grounds before pouring hot water. This forces a lower-temperature extraction, which can brighten lighter roasts.
When it doesn't go to plan.
Use filtered water to avoid introducing metallic or chlorine notes to the final cup.
If your coffee tastes muddy, increase the grind size slightly next time.
Pouring onto dense, clear ice cubes is better than crushed ice, which melts too quickly and creates an uneven brew.
The ones that keep coming up.
Why not just brew hot coffee and put it in the fridge?
Cooling hot coffee over time causes oxidation, which alters the acidity and creates a stale, flat taste. Brewing over ice preserves the volatile aromatics.
Can I use a dark roast?
Yes, though iced coffee emphasizes the roast's bitterness. Aim for a slightly shorter brew time to keep the cup clean.
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