The Tip Jar: Iced Pour Over Coffee

Friday August 14, 2015 // By Liam Bucher

Let’s take some time to talk about one of the fastest growing trends in the summer beverage arena, iced coffee. Seriously, the iced coffee game is on point right now and individuals and shops are taking it to all new levels! There are many methods to achieve ice cold, delicious coffee, like the Toddy Cold Brew System (one of our personal favorites!), mason jars, and the cold brew Areopress. However, there is a difference between iced coffee and cold brewed coffee. The main aspect of iced coffee is the introduction of ice after heat brewing. Cold brewed coffee is different as the extraction actually occurs under cold/refrigerated conditions.

Go it? With this all in mind, we put together another How To and 101 to show you the simple process of Iced Pour Over Coffee. The great thing about iced pour over is that the only extra step to the process is adding ice to your vessel or cup before you start the brewing/extraction. It also keeps a lot of the acidity and flavor profiles you would taste in a regular pour over coffee.

What you need So… let’s get started with what you will need:

25g of whole bean coffee
Coffee Mug/Cup/Vessel
Scale
200g of Ice
Pour over brewer and paper filter
Hot water kettle

Start by weighing out 25 grams of coffee. Make sure that your grinder is set to fine or auto-drip, depending on your preferences of flavor profile and strength. Next, you will place your filter inside of your pour over brewer and pre-wet to remove the paper taste and to also preheat the brewer. Make sure that you discard the water after this step.

Now we are at the step in the process where this differs from your normal pour over method. You will need to fill your cup with 200 grams of ice. After you have filled your cup with ice, place the brewer on top of your cup and add your 25 grams of coffee. Even out the grounds to get the best extraction.

Iced Coffee You will start your pour with 50 grams of water, working in a circular motion from the outside, inwards. This process is called the bloom, the coffee is releasing of gas as the water is added. This will also give an added aroma to your finished product. Pour the remaining 150 grams of water in intervals, keeping the water level slightly above the grounds. Once all water is added, stir the coffee and et all water drip out of the brewer. All that is left is to sit back and enjoy a refreshing, cold brewed pour over.

Related Products

BPS® Coffee

Conventional Mexican Chiapas - Nueva Linda

$13.00 - 60.00

Buy Product

Nueva Linda has a creamy mouthfeel with a sweet, chocolatey taste and a nutty finish. Because of it's origins near the Guatemalan border, this...

1 lb. Bag, Grind: Auto Drip - $13.00

1 lb. Bag, Grind: Toddy & French Press - $13.00

1 lb. Bag, Grind: Whole Bean - $13.00

5 lb. Bag, Grind: Auto Drip - $60.00

5 lb. Bag, Grind: Toddy & French Press - $60.00

5 lb. Bag, Grind: Whole Bean - $60.00

BPS® Coffee

Conventional Natural Process Ethiopian Yirgacheffe Gelana Abaya

$19.00 - 84.50

Buy Product

LIMITED TIME ONLY! This coffee presents a very clean, tart cherry flavor followed by an amazing blend of blueberry, lime, floral and caramel notes. T...

1 lb. Bag, Grind: Auto Drip - $19.00

1 lb. Bag, Grind: Whole Bean - $19.00

5 lb. Bag, Grind: Auto Drip - $84.50

5 lb. Bag, Grind: Whole Bean - $84.50