The Japanese Iced Pour Over

A recipe for brewing a vibrant iced pour over with your favorite fruit-forward coffees at home.

Nov 29, 2024

Dear coffee lovers,

I’m excited to introduce Coffee Club’s “Recipes” series, where we’ll share a unique recipe for brewing delicious coffee-based drinks at home. Today we’re taking you through the step-by-step process of making an iconic Japanese iced pour over. From my experience at cafes in Japan, it’s common to find iced pour overs on menus—especially in shops that are highly focused on craft. A Japanese iced pour over combines the depth and complexity of a hot pour over with the refreshment of iced coffee.

Let’s get brewing!

You’ll need

A tasty light or medium roast coffee (we brewed a Colombia Gesha from Friedhats)
Gooseneck kettle
Small spoon for stirring
Pour over brewer (Kalita Wave, Hario V60, April Brewer, Origami Dripper, etc)
1 paper dripper filter (make sure it’s compatible with your brewing method)
Carafe/server
Measuring scale
Ice cubes

Ingredients

Coffee: 16g
Grind size: Medium (similar to granulated sugar)
Hot water: 150g (200°F / 93°C)
Ice cubes: 100g

Pre-brewing steps

Add a filter to your brewing vessel (we’re using a Kalita Wave) then fully rinse the filter with some hot water. This preheats the brewing vessel and removes the papery taste of the filter.
Add your 100g of ice cubes to the carafe/server, then place the brewing vessel on top of the carafe/server.
Add your 16g of ground coffee to the brewing vessel and make sure the bed of ground coffee is level before brewing.

Brewing steps

For all brewing steps, pour in a consistent, circular motion around the center of the brewing vessel. Try to finish each pour in 10 seconds.

0:00 (the bloom): Pour 50g of water to saturate the coffee bed. Let the coffee bloom for 30 seconds.
0:30: Pour 50g of water (total amount of water added should be 100g).
1:00: Pour 50g of water (total amount of water added should be 150g).
1:45: Your brew should finish draining from the brewing vessel between 1:45-2:00. If it takes longer than this, adjust your grind size to a coarser setting.
After the brew is finished, swirl around the carafe/server to ensure that any remaining ice melts into the final extraction. Pour the coffee into your favorite glass filled with ice and enjoy! 💙

We hope you enjoy this refreshing, iced coffee. The Japanese iced pour over is a fantastic way to taste the fruity, floral notes in a coffee that at times aren’t as prominent in a hot pour over. Let us know in the comments if you enjoyed this recipe and tell us what coffee you brewed with this recipe.

Have a beautiful day,
Jon Hargreaves
Coffee Club Founder/Designer

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis
Photography: Huey Melendez