EXPLORE OUR HOME RECIPES
Quick and easy to brew, an iced pour over coffee is a refreshing antidote to any hot day.
WHAT YOU’LL NEED
Place the filter into the pour over cone
Be sure to match the filter to the shape and size of your cone.
Folding down the seams of the pour over cone allows it to sit closer to the wall of the brewer for a more consistent flavour.
Preheat the cone
Set the pour over cone into the carafe. Thoroughly wet the filter with hot water and discard the water after use.
Add ice to the carafe
Then, carefully transfer it onto the scale.
Add fine ground coffee
Use 4 tbsp (20 g) of ground coffee per cup (180 ml, 6 fl oz). Even out the grounds and set the scale to zero.
Grind size is everything. Too coarse and the water will move through the brew bed too quickly; too fine and the coffee will brew too slowly, producing a bitter flavour.
Pour a small amount of water onto the grounds
Stop pouring once all the grounds are saturated.
Let the coffee bloom
Wait 15–30 seconds. Pausing to let the coffee bloom gives the grounds a fuller flavour.
Slowly pour water in a pencil-thin stream
Starting in the centre of the brew bed, pour a pencil-thin stream of water, spiraling outward until all the water has been poured.
The key to a successful iced pour over is in a controlled pour. Don’t have a specialised pouring tool, like a gooseneck kettle? Control your pour by using a hot water kettle or a spouted measuring cup.
Let the coffee drip
A flat grounds bed is a sign of a proper brew. If there’s a thick layer of grounds on the sides of your filter, try different pouring techniques and make sure your pour is even.
Give it a swirl to dilute & chill to perfection
This iced pour over brew is the ideal coffee for warmer days.
The roasty sweet with dark cocoa notes of this blend, make this well-balanced and rich cup of coffee.