BREW GUIDE / Iced coffee

Japanese-style iced pour-over

Count the ice as part of the recipe and use measured hot extraction to make a chilled filter coffee.

English edition updated 2026-11-10 · Editorial reference recipe; adjust for your equipment and coffee.

Coffee amount20 g ground coffeeWater / ingredients200 g hot water + 100 g iceTiming referenceAbout 3 minutesGrind starting pointMedium to medium-fine

Japanese-style iced pour-over equipment and finished serving

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Equipment and measurements

Dripper, filter, carafe, grinder, scale, timer, kettle and food-safe ice.

Amounts marked as brewed espresso describe beverage weight, not dry grounds. Keep water, milk, ice and other additions as separate measurements; final volume varies with the method.

How to make it

Weigh 100 g ice into the carafe. Rinse the filter over a different cup, discard that water and grind 20 g coffee.
Technique note
Unmeasured rinse water melting into the ice changes both temperature and dilution. Keeping the rinsing separate removes an easy-to-miss variable.
Set the dripper over the ice-filled carafe and tare the scale. Begin brewing with water around 93°C, reaching a cumulative 50 g for a roughly 30-second bloom.
Technique note
Tare only after the ice and dripper are in place. Check the scale can safely carry the whole assembly rather than reading a total that includes the original ice weight.
Continue in two stages to cumulative readings of 125 g and 200 g hot water. The 100 g ice is already in the carafe; it is not included in those scale readings.
Technique note
Do not finish at 300 g hot water out of habit. With less hot brewing water, evenly wetting the coffee still matters; fix dry patches rather than adding an unrecorded extra pour.
Remove the dripper and gently swirl the carafe to mix coffee and ice. Taste before adding more ice or water, which would change the original recipe.
Technique note
A fresh glass packed with additional ice will change dilution again. First taste the measured recipe before trying to fill a larger serving glass.

What to adjust first

Warm finished coffee: review ice amount, starting temperatures and extra hot water. A fading flavour: check additional ice and meltwater before extending extraction. Remaining ice is not a standalone quality score.

Ice remaining in the carafe is not a pass mark

Cube size, ice temperature, room temperature and carafe temperature affect melting. A cup with no visible ice can still taste balanced, while visible cubes do not prove adequate strength. Distinguish a temperature complaint from a concentration complaint.

Try this comparison next time

Keep 20 g coffee, 200 g hot water and 100 g ice fixed. Compare the cup immediately after mixing and a few minutes later, recording additional ice separately.

What to write down

Write hot water and ice in separate columns, not simply '300 g water'. Grounds retain water and unmelted ice affects the liquid yield.

Further reading: source guidance for this method. Our quantities and troubleshooting notes are editorial starting points, not a claim to reproduce a brand recipe or a first-hand test.

Keep learning

Coffee basics · Flavour troubleshooting

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