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What is the appropriate water-to-coffee ratio for Japanese-style iced coffee, and what grind size should be used for pour-over iced coffee?

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange - please follow Coffee Workshop (WeChat public account: cafe_style) For iced coffee, beans with low acidity and strong bitterness are suitable. The darker the roast, the lower the acidity. So I will show you how to use this very dark-roasted Mandheling to make delicious iced coffee. There are different methods to brew iced coffee. In the pour-over method, water is poured into the server and

When it comes to beating the summer heat, nothing works better for me than ice-cold coffee to provide energy. I'm sure you feel the same way. There are various methods for making iced coffee—espresso with ice, cold drip coffee, cold brew coffee, and more—but I personally prefer the convenient and quick pour-over iced coffee. If you'd like to learn how to make it too, then read on!

Iced Coffee Basics

For iced coffee, which has lower acidity, any single-origin coffee beans can be used. Therefore, I'll teach you how to use this method to make delicious iced coffee. There are different ways to brew iced coffee. In the water infusion method, water is poured into a serving pot, coffee grounds are added, and it's refrigerated for several hours before carefully removing it. In any case, this brewing method can produce rich, aromatic coffee. However, in my experience, while the aroma certainly comes through, I feel it lacks fullness and complexity. This is also a weakness that requires time to complete.

Brewing Philosophy

1. This brewing process will involve blooming with hot water first, then brewing with iced water, so we need to prepare two pour-over kettles.

2. The purpose of hot water blooming is to release gases from the coffee grounds, allowing more compounds to be extracted more easily. Since the extraction efficiency of iced water is low, the blooming water temperature will be higher than normal, and the blooming time will be appropriately extended.

3. Due to the lower extraction efficiency of iced water, the grind size can be adjusted finer to increase the extraction rate of coffee grounds. Choose a slower-flowing Kono dripper to increase the soaking time of coffee grounds and improve the extraction rate.

Coffee Selection

For this brewing, we selected FrontStreet Coffee's Colombia Flor de Noche, with the following details:

Origin Information

Region: Huila Region, El Edén Farm

Altitude: 1800m

Variety: Caturra

Processing: Anaerobic Natural

Roast Level: Light Roast

Brewing Parameters

Coffee Grounds: 20g

Coffee-to-Water Ratio: 1:10

Grind Size: BG #6d (finer than normal pour-over grind)

Bloom Temperature: 96°C

Brewing Temperature: Ice-water mixture (0°C)

Dripper: Kono Dripper

Water Quality: Recommend purified water

Brewing Process

1. Pre-chill the serving pot. Pour 40ml of hot water for blooming, with a bloom duration of 1 minute and 30 seconds.

2. After blooming, pour 100ml of iced water in large circular motions, using the water column's impact force to agitate the coffee bed; use a stir stick to stir the coffee bed to prevent fine grounds from blocking the drainage outlet.

3. When the coffee bed drops to 1/2, continue pouring 100ml of iced water, continuing to stir the coffee bed to ensure consistent drainage speed. When the serving pot reaches the 200ml mark, remove the dripper to finish extraction. Total extraction time: 4 minutes and 24 seconds.

Flavor Description

Observing the coffee liquid, it appears very clear. It has a light floral aroma, with flavors of strawberry jam and peach. The sweetness is very high, with fermented wine-like notes in the finish. The overall profile is soft and refreshing.