Iced pour over coffee recipe

What is an iced pour over coffee (Flash brewed coffee)?

Iced pour over is essentially a pour over coffee that uses less hot water in the brewing process and served over iced to make a delicious refreshing coffee. Iced pour over is efficient and easy enough to make for cafes wanting to offer a coffee that resembles a pour over taste wise and yet is served cold and is refreshing to drink. 

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Cold brew vs Iced pour over

Cold brew is an umbrella term for any style of coffee that uses cold water to brew rather than traditional hot water. Cold drip coffee towers use cold water and hence fall under the umbrella term of 'cold brew coffee'. More commonly known cold brew coffee also refers to the brew method of coffee where you submerge your coarsely ground coffee grounds for 12-24 hours and then filter it out.

Cold brew typically tastes sweet and has low bitterness / acidity compared to an iced pour over coffee that tends to have more body/texture and have more acidity present.

How to make Iced pour over:

You will need a dripper and a suitable filter paper, besides that you will also need some freshly roasted coffee beans and a means to grind them, as well as a cup / server, kettle, coffee brewing scale and some ice cubes

I like to use the Cafec roast profile coffee filters because they have a longer draw down time, this added resistance allows a higher contact time and can be a great replacement for coffee brewers that rely on percolation brewing only.

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Recipe:

First we are going to set everything up as you would a normal pour over, if you have an Immersion style brewer (Hario switch, AeroPress) this is preferred but percolation brewers (V60, Orea, Origami) work just as well. 

Before we start brewing we will need to calculate how much water / ice we will need. For a 15g dose of coffee we will need 250g total of water / ice, of this 250g we are going to use 1/2 hot water to brew with and 1/2 ice that bypasses the brewing process entirely.

 

Depending on your brew method you can grind the same size as you would when brewing hot, I like to grind finer to promote contact time between water and coffee to increase the body taste of my coffee and make up for the bypass water. 

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1. Add your 15g dose to your dripper / pour over set up

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2. Place your 125g of ice in the bottom of your server and place your dripper on top.

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(If you are brewing with the V60 Switch close the valve now)

3. Start your timer and begin pouring with an initial bloom of 25-30 grams.

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4. After 30 seconds slowly add the rest of your 100g of hot water.

(If brewing with immersion / V60 Switch brewers open the valve after 2-3 mins) 

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5. Serve your coffee with the ice from the server and enjoy.

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