Coffee | Iced | Pour Over

While I do love cold brew, I find that it lacks a lot of the interesting acidity that makes coffee dynamic. So when I want a cold coffee, I make a “Flash Brew”, also known as “Japanese Iced Coffee”.

This recipe follows a similar pattern to the Hot pour over recipe; the key difference is to

  1. grind slightly finer than a normal hot brew

  2. divide the total water weight between hot water + ice (2/3 hot : 1/3 ice )

This recipe applies to a v60, chemex, or any other filter method where water is “poured over” the grounds. For 1 big mug, I use 20grams of coffee and target 320grams of water, a 1:16 ratio. That water weight roughly divides into 210grams of hot water and 110 grams of ice.

My method is just 2 pours, taking a total of ~ 3minutes

  1. Put the ice in your carafe and zero out your scale

  2. Pour 4x the amount of coffee with hot water, called a “bloom”

    1. eg: 20grams of coffee = 80grams of water

  3. Gently agitate the slurry within the first 15 seconds by stirring gently

  4. At the 45-second mark, we pour the remaining amount of water in (130grams) in a zig-zag pattern back and forth to coat all the grounds

  5. Once you hit your total brew weight, pick up the brewer, give it a swirl and gentle tap before resting it back in place

  6. The ideal brew time is 3 minutes (up 3:30 is fine)

    • Nailing the grind size to hit the time target is the key.

      • if it is faster than 3:00, grind finer next time

      • If it is longer than 3:30, grind coarser next time

  7. Pour into a cup filled with fresh ice and enjoy!