Japanese Iced Pour Over
Tasting goal: Crisp, vivid, sparkling fruit served cold
Best for: Light-to-medium Arabica with bright fruit or florals. Dialled for light-medium roast Arabica.
Brew spec
- Method
- Pour over
- Species
- Arabica
- Roast target
- Light-Medium
- Pours
- 3
- Dose
- 22 g
- Water
- 220 g hot + 130 g ice
- Ratio
- 1:16 (with ice)
- Temperature
- 94°C
- Grind size
- Medium-fine
- Total time
- 3:00
Grind converter
Medium-fine · ~600 µmGrinds ~0–1090 µm
Recommended setting
23
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant walks you through every pour, tare, and pause for this recipe, with a randomly selected background loop running throughout the brew.
Current phase
Setup
22 g coffee · 220 g + ice water
Put 130 g of ice in the server, under the dripper.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Flash-brewing straight onto ice locks in the volatile aromatics that get lost in cold brew. You brew hot and strong over a bed of ice that melts into the cup — the result is a crisp, vivid iced coffee, not a watered-down one.
Use this recipe when…
- It's hot out and you've got a light-to-medium Arabica with bright fruit.
- You want the clarity of pour-over, served cold.
Setup & the three pours
- Put 130 g of ice directly in your carafe/server, under the dripper.
- Rinse the filter, add 22 g of coffee, and tare to zero.
- Bloom — start the timer, pour to 45 g, wait to 0:45.
- Pour 1 — to 130 g in spirals (≈0:45–1:20).
- Pour 2 — to 220 g (≈1:20–1:50).
- Let it draw down through the ice to 3:00, then swirl and serve over fresh ice.
Adjustment notes
- Watery? Add less ice to the server (but keep total water + ice ≈ 350 g).
- Sour? Grind finer — iced coffee amplifies acidity.
- Stir the finished brew before serving; the melt sits at the bottom.