- 30 grams of coffee
- 250 grams of hot water
- 250 grams of ice
- Your favorite pour over device (Chemex, Hario V60, Beehouse Dripper, Kalita Wave, etc.)
- A container to brew into (mug, Chemex, mason jar, serving carafe, etc.)
- A filter
- A scale
- A coffee grinder
- A kettle with a pour over spout (Hario Buono, etc.)
- A timer
- Place ice in the bottom of the container that you’ll be brewing into.
- Pre-wet and rinse filter with about 60 grams of hot water; discard.
- Grind coffee on a medium coarse grind, like beach sand. A good burr grinder will deliver a consistent grind without chunks or dust.
- Dose coffee into wet filter, start the timer and begin pouring hot water – just off the boil – onto the grounds. Do this as you would brew hot pour-over coffee: Pour a small amount on top of the dry grounds, just enough to fully wet them, and then wait about 30 seconds. If the coffee is fresh enough, you will see the grounds start to bubble and release gas—this is C02 being released.
- After 30 seconds, resume pouring. Do not pour all of the water at once; you still want the coffee to finish brewing (meaning all of the brew water has passed through the grounds and the filter) between three to four minutes, so pour slowly. Ideally, all 250 grams of water should be done pouring in about two and a half minutes. Feel free to adjust the hot water-to-ice ratio as you see fit—you could try 2/3 water and 1/3 ice.