An iced pour-over is not a hot coffee poured over ice afterwards. The ice sits in the carafe from the start, so the brew is chilled the moment it lands and the aromatics are trapped rather than steamed off. The arithmetic is simple: swap part of your water for the same weight of ice. Everything else stays as it is. In this weather it is the most useful recipe we know.
What you need
- 22g of coffee, ground medium
- 220g of water at 94°C
- 130g of ice, in the carafe
- A cone, a filter and a scale
- More ice, for the glass
The method
- Weigh 130g of ice into the carafe and set the cone on top.
- Rinse the filter, discard the rinse water, and add the coffee.
- Tare the scale, pour 50g of water and wait forty-five seconds.
- Pour in two further stages to 220g, keeping the bed level.
- The drawdown should finish around two minutes thirty.
- Swirl the carafe until the last of the ice has gone, then pour over fresh ice.
Why the ratio changes
You are brewing at full strength and then diluting with 130g of melt water, so the coffee has to start stronger than usual. Twenty-two grams against 350g of total liquid gets you there. Brew at your normal ratio and you will end up with something that tastes like a memory of coffee. The pouring itself is unchanged — our pour-over guide covers the technique.
Serving
Pour it over fresh ice rather than drinking what is left in the carafe. That ice has done its work and is mostly water now. Chill the glass first if you want it colder still; it costs nothing but a few minutes.
Which coffee
Cold sharpens acidity and lifts fruit, so coffees that can feel quiet when hot often come alive here. Apo Sandawa is the clearest example we stock — orange and cherry hot, and something much closer to iced blood orange over ice.