How to make Japanese style iced pour over coffee

Japanese style iced coffee is brewed hot, straight onto ice in the server. Hot water pulls out all the aroma and sweetness, and the ice chills the coffee the moment it lands, so it stays bright and fresh instead of turning flat like old coffee left to cool.

Part of the water goes in as ice, so the water amount in each recipe is the total of hot water and ice together. You pour less hot water than usual and grind a little finer to make up for it. This recipe makes one glass, and works in a V60 or any other cone.

Iced pour over recipes

Classic

One glass, brewed over ice at a 1:15 total ratio.

20 g · 1:15 · 2:15 to 2:45

Counter Culture's flash brew

A 16 oz glass, poured in small steps onto ice.

30 g · 1:16.7 · 2:45 to 3:15

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:15
Water temperature: 94°C
Grind: Medium-fine, a little finer than for hot pour over
Time: 2:15 to 2:45

What you need

V60 or another cone dripper and a paper filter
Kettle, ideally a gooseneck kettle
Digital scale with a timer
Burr grinder
Heatproof server or jug
Ice, plus more for the glass

Method

1
Put 120 g of ice in the server. Heat water to about 94°C, put the filter in the dripper and rinse it with hot water over the sink, not over the ice.
2
Set the dripper on the server, add 20 g of medium-fine ground coffee and level it. Put everything on the scale and zero it, so the scale only counts the hot water.
3
Start the timer and pour 40 g of water to wet all the grounds. Let it bloom for 30 to 40 seconds.
4
Pour slowly in small circles until the scale reads 120 g at around 1:00.
5
Pour the rest of the hot water to 180 g by about 1:30. Together with the ice, that makes 300 g.
6
Let it drain, which takes until about 2:30. Swirl the server until the ice has melted, then pour over fresh ice.