How to Brew Iced Pour-Over Coffee & Bean Guide

How to Make Iced Pour-Over Coffee

On a hot summer day, many coffee lovers prefer a refreshing iced coffee over a hot, intense brew. In this guide, FrontStreet Coffee shows you how to brew iced pour-over coffee at home. You can adjust the ice-to-water ratio based on your preferred strength, since the ice will dilute the brew—but we compensate by using a slightly lower brew ratio to preserve flavor intensity despite the cooling effect.

Here’s a standard brewing recipe: use 15g of coffee, with a brew ratio of 1:6:10 (coffee:ice:water). That means 15g of coffee, around 100g of ice, and 150ml of water. You may tweak the ice and water amounts to taste.

Choosing the Right Coffee Beans

For iced pour-over, aim for a bright, clean cup with pronounced fruity or floral notes. FrontStreet offers several great options:

• Gedeb: A light, juicy profile with complex berry notes—great for a refreshing, tea-like iced pour-over.
• Strawberry Candy Espresso: Bursting with sweet berry and citrus flavors, ideal for a juicy, syrupy iced cup.
• PWN Golden Mandheling: A low-acid option with rich body and earthy sweetness, perfect if you prefer a less acidic iced coffee.

The key is to choose a medium to light roast with vibrant fruit or floral characteristics that shine when cooled.

Step-by-Step: Brewing Iced Pour-Over

For this guide, we’re using Kenya’s Athi River ASAALIA, ground on an EK43S at setting 9.5 (slightly finer than standard pour-over grind).

Start by placing 100g of ice in your server. Fit your V60 filter with a paper filter, rinse it with hot water to preheat the brewer and server, then discard the rinse water. Add 15g of ground coffee to the filter.

Bloom Phase

Heat your water to 91–93°C. Once your equipment is ready, start your timer and pour just enough water (about 30ml) to fully saturate the grounds. This is the bloom, and you’ll let it sit for 30 seconds to allow gases to escape and promote even extraction.

First Pour (0:30–1:00)

After the bloom, begin pouring in a slow, steady spiral starting from the center and moving outward. Add water up to 100ml total (including the bloom water). Aim to finish this pour by the 1-minute mark.

Second Pour (1:00–1:30+)

Once the water level drops to near the bed, start your second pour. Focus the stream toward the center and gently spiral outward again, adding another 50ml of water. Continue pouring until you’ve added a total of 150ml water (including the bloom), and let the brew drip through completely.

The total brew time should land between 1:50 and 2:30 minutes, depending on your pour technique and grind size.

Serving

Once all the water has dripped through, remove the V60 and give the server a gentle swirl to mix the concentrated coffee with the melted ice. Your iced pour-over is now ready to enjoy!

You can adjust the ice amount depending on whether you want a stronger or lighter cup. Less ice means a more intense brew, while more ice creates a diluted but refreshing drink.

Recommended FrontStreet Beans for Iced Pour-Over

For the best iced pour-over, try FrontStreet’s Gedeb: a bright, juicy Ethiopian single origin with complex berry and floral notes, perfect for highlighting the clarity of iced brews. Strawberry Candy Espresso offers a sweet, syrupy profile with ripe berries and citrus, ideal for a juicy, dessert-like iced cup. PWN Golden Mandheling is a smooth, low-acid Indonesian bean with rich body and nutty sweetness—a great choice if you prefer a mellow, full-bodied iced coffee. All three beans are expertly roasted by FrontStreet to shine when brewed over ice. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.