Pour-over · Iced
Iced Pour-Over
Brew hot coffee straight onto ice for a bright, chilled cup that isn't watery. No overnight wait.
Not tested yet We publish a recipe as tested only after making it in our own kitchen.
- Prep
- 5 min
- Total
- 10 min
- Makes
- 1 tall glass (about 10 oz)
Ingredients
- 3 tbsp (about 20 g) coffee, ground medium
- ⅞ cup (about 200 ml) water, just off the boil
- ¾ cup (about 100 g) ice, in the server
Equipment
- Cone dripper and paper filter
- Glass server or large jug
- Kettle
- Kitchen scale (or a measuring cup)
Gear for this recipe
-
OXO OXO Brew Conical Burr Coffee Grinder Moving from pre-ground coffee to fresh ground for French press, pour-over and drip. Who it suits (OXO Brew Conical Burr Coffee Grinder) -
Generic cone style Ceramic cone dripper (size 02) A clean, bright mug of coffee, one to two cups at a time. Who it suits (Ceramic cone dripper (size 02)) -
To be chosen Gooseneck kettle Pour-over and anyone who wants a slow, controlled pour. Who it suits (Gooseneck kettle) -
To be chosen Small digital kitchen scale Anyone who wants repeatable coffee, with the same ratio every time. Who it suits (Small digital kitchen scale)
Some links on the gear page are affiliate links. Disclosure.
Instructions
- Put the ice in the server and set the dripper on top. Add a paper filter, rinse it with hot water and pour that water out of the server.
- Add the coffee and tap the dripper flat. Pour just enough water to wet all the grounds and wait 30 seconds.
- Pour the rest of the hot water in slow circles. The coffee drips onto the ice and chills right away.
- Swirl the server until the ice has mostly melted, then pour over fresh ice in a glass.
Tip: if it tastes thin, use a little less water or a little more coffee. Because ice melts into the drink, the hot water amount is lower than in a hot pour-over.
Not sure whether to brew hot or cold? Read cold brew vs iced coffee.