How to brew: Iced pour-over (Japanese method)
Brew hot coffee straight onto ice: it chills instantly and keeps its aroma without going watery.
Quick answer
Use 20 g of coffee for 300 ml of water (1:15 ratio), medium-fine grind, water at 93 °C over ice. Total time: 2:30 to 3:00.
- Ratio
- 1:15
- Coffee
- 20 g
- Water
- 300 ml
- Grind
- Medium-fine
- Temperature
- 93 °C over ice
- Time
- 2:30 to 3:00
Scale the recipe
Coffee20 g≈ 3 level tablespoons
- Ratio
- 1:15
- Grind
- Medium-fine
- Temperature
- 93 °C over ice
- Time
- 2:30 to 3:00
Step by step
- Split the total water: 60% hot (93 °C) to brew and 40% as ice in the server.
- Grind a little finer than for regular pour-over, since there is less hot water.
- Bloom and pour the hot water slowly, as with a V60.
- Swirl until most of the ice has melted, then pour over fresh ice.