Iced Pour Over Guide

When the sunshine calls for a refreshing pick-me-up, few beverages can compete with an iced pour over's crisp and refreshing taste. Making a delicious well extracted iced pour over is simpler than you might think. In this blog, we'll take you through a step-by-step guide to crafting a flawless iced pour-over coffee.

 

For this recipe, you'll need the following:

  1. 25g of freshly ground coffee beans: Choose a high-quality coffee that aligns with your taste preferences, be it fruity, chocolaty, or nutty. We recommend a light to medium roast that is very fruit forward like our El Salvador Monte Verde. Grind the coffee to a medium-coarse consistency, resembling sea salt.

  2. 205°F (96°C) hot water: This temperature ensures proper extraction, allowing the coffee's unique flavors to shine and works for light to medium roast coffees.

  3. 210g of ice cubes: Prepare the ice in advance to cool down your coffee without diluting its exquisite flavors.

  4. Pour-over brewer: Opt for a pour-over brewer like a v60, chemex, or kalitta wave that allows you to control the flow of water, resulting in a well-balanced and evenly extracted cup.

Brewing Instructions:

  1. Pre-wet the filter and weigh out ice: Rinse the filter with hot water to eliminate any papery taste and weight out 210g of ice in your server or vessel of choice.

  2. Add coffee grounds: Gently tap the brewer to settle the coffee grounds evenly. The bed of coffee should be level to ensure an even extraction. 

  3. Bloom: Start your timer and pour 50g of water over the coffee grounds. Allow it to sit for 30 seconds, while stirring with a small spoon or chopstick to accelerate the coffee to blooming process and increase extraction.

  4. Pour to 100g: After the pre-infusion, pour to 100g and wait till 1 minute. Pour in a circular motion, starting from the center and moving outwards. Maintain a slow and steady pour, ensuring all the grounds are evenly saturated. 

  5. Pour to 150g: Pour another 50g in a spiral starting in the center, targeting any dry grounds, then wait till 1 minute 30 seconds. 

  6. Pour to 210g: Pour to our end weight of 210g, make sure to evenly saturate all of the coffee, and pour in a spiral. The goal is to have no high and dry grounds at the end, we want all of our coffee to drain down evenly and have a felt bed when we are finished. 

  7. Drip out at 2 minutes 30 seconds: Hopefully your time was close to 2 minutes and 30 seconds, if yours was quicker than grind finer, if yours was slow dripping out then grind coarser.