Iced Coffee

Iced Coffee

Our favorite method is to brew a concentrate and pour it over ice to cool, using basic pour over brewing equipment. Melting ice adds to the total water volume without weakening the final brew. Fast, intuitive, and delicious, we can’t think of a better way to enjoy coffee when temperatures soar.


Ratio: 1:11, plus ice for dilution

30 g coffee : 335 g water : 165 g ice

Grind: medium-fine, like granulated table salt

Water Temperature: 200 °F

Makes one, 16 oz iced coffee

Grind Size

  • Heat Water

     To 200 °F

  • Grind Coffee

    Weigh 30 g coffee and grind on medium fine setting, like table salt

  • Prep Brewer

    Place filter in pour over brewer, place on top of carafe, and rinse the filter with hot water. Discard rinse water, place ground coffee in filter, and shake to level grounds.

  • Bloom Grounds

    Start a timer and pour 30 g of water to wet all the coffee. Wait 30 seconds and then pour water in circular motion to 100 g.

  • Brew Coffee

    By 1:00 the water should have drained a centimeter, add 100 g of water in a circular motion. Repeat this process every 30 seconds, or as the water drains a centimeter, pouring water in a circular pattern until reaching a total weight of 335 g.

  • Weigh Ice

    Once the coffee has drained, add 165 g of ice and swirl to cool the coffee.

  • Ice Coffee

    Pour over more ice and enjoy!