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POUR-OVER · ICED

Brewed over ice

Use the hot pour-over baseline, then chill the brewed coffee over ice to taste. For a calculated split between brewing water and ice, use our iced coffee calculator.

3:00 suggested time3 guided stepsEditorial starting point
01 · MAKE IT YOURS

Your brew, your dose.

Water scales with coffee. Step times stay editable: larger batches do not automatically take proportionally longer.

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Brewing water300 g
Coffee : brewing water1 : 15.0
Grind starting pointMedium
Customize the water plan

Enter water per step at the base dose of 20 g. Your selected dose scales these amounts automatically. Set a step to zero for waiting or pressing.

Water input is not finished drink yield. This recipe is limited to 600 g of water; check your brewer’s usable capacity.

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02 · FOLLOW THE BREW

Ready when you are

0:00/ 3:00

Step 1 of 3 · 40s remaining in this step

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  1. 01

    Bloom

    Add 60 g Scale target: 60 g

    Prepare a rinsed filter and empty heat-safe carafe. Add coffee and pour to the target.

  2. 02

    Pour

    Add 240 g Scale target: 300 g

    Pour steadily in circles to the cumulative target. Keep below the dripper rim.

  3. 03

    Drain & chill

    Allow to drain. Transfer to a heat-safe glass with ice to taste. Ice dilutes the drink; use the iced calculator for a more controlled water-and-ice split.

BEFORE YOU BREW

Make the experiment useful.

  • The water total here excludes ice. Finished volume and strength depend on how much ice melts.
  • Do not pour hot coffee into glass that is not heat-safe.