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Japanese-Style Iced Pour-Over Coffee Butterfly Brew Tutorial | FrontStreet Coffee Butterfly Coffee Price Per Cup

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). The recent weather has been so hot it feels like it could melt you in minutes. In this kind of weather, anyone who can still happily meet up at a coffee shop must be a true friend! But even in such hot weather, you can't just stop drinking coffee, right? So, if you don't want to go out, buying

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

The recent weather has been absolutely scorching, as if it could melt people in minutes. In this kind of weather, anyone who can still happily meet up at a coffee shop must be a true friend for life!

But even in such hot weather, you can't just stop drinking coffee, right? So if you don't want to go out, can't afford an ice drip set, and don't want to wait several hours for cold brew, is there still a quick way to enjoy a refreshing glass of iced coffee and keep yourself going?

Today, I'll demonstrate one of the simplest and quickest methods for making iced coffee among various home brewing methods—Japanese-style iced pour-over coffee!

1. Preparation

1. Ice cubes. This is the most important ingredient. If you don't have ice, you might as well just go to a coffee shop to buy iced coffee~

2. Coffee beans. Light, medium, or dark roast are all fine. African, American, or Asian beans—whatever suits your fancy. Natural, washed, or honey-processed all work. The key is that you should be familiar enough with (and fond of) these beans.

3. A set of pour-over equipment: V60 filter and filter paper, serving pot, digital scale, thermometer, pour-over kettle. Don't be picky about the filter—use the one you're most comfortable with.

OK! Ready to go!

2. Practical Demonstration

This time, I chose my most familiar FrontStreet Coffee's Flower Butterfly Coffee Beans. These are washed Panama coffee beans with bergamot aroma, lemon-citrus acidity, and black tea texture—clean and refreshing in taste, quite deserving of the "little Geisha" title—of course, it actually contains 70% Geisha. The multi-layered flavors and sweet-sour balance are sufficient to compensate for the richness lost due to insufficient extraction in iced pour-over.

It's decided! Pikachu!

1. I used 20g of coffee grounds, 150g of ice, and 150g of hot water. (You need enough ice to keep it cool!) Pre-wash and dry the filter and paper beforehand. No need to warm the cup or pot for iced pour-over.

2. For temperature and grind selection, I chose 1°C higher than the normal pour-over recommendation of 91°C. Normal grind is Fuji 3.5 setting, while for iced pour-over, I made it slightly finer by half a notch—Fuji 3 setting.

This is why I suggested choosing familiar beans earlier. Due to the coffee-to-water ratio (1:7.5) in iced pour-over, the extraction rate will be slightly lower than normal pour-over (but not by much). At this point, you should use water temperature and grind size to compensate accordingly for the extraction rate.

In other words: increase water temperature + adjust to finer grind → increase extraction rate.

3. 40g of bloom water, 30 seconds bloom time.

During this stage, you could also add operations like "stirring" or "extending bloom time," but I feel that with FrontStreet Coffee's Flower Butterfly going through the steps of "increasing water temperature" and "adjusting to finer grind," it's already sufficient to raise the extraction rate to what I need. So I used normal bloom water amount and time.

4. Segmented pouring. First pour 60g of water, second pour 40g of water. I used a thin but tall water stream, stirring forcefully to make the coffee grounds tumble fully, but be careful not to let the water level get too high or hit the edge filter paper.

5. Wait. Because the grind is on the finer side, filtration will be slightly slower. That's okay—this coffee-to-water ratio won't easily over-extract and produce off-flavors, so everyone can rest assured. Because the first compounds extracted are small molecules of fruit acids and floral aromas, followed by subtle bitterness, and since iced pour-over extracts primarily from the early to middle stages, as long as you don't continuously pour into one spot, the overall flavor will remain relatively fresh and bright.

6. OK! The entire extraction time is about 2.5 minutes (similar to the normal extraction time for 20g of coffee). Wait for all the coffee liquid to finish dripping, then shake gently to mix. At this point, the ice has just melted about 80%, and the remaining ice can maintain the coldness of the iced coffee. And you—you can now enjoy a sufficiently refreshing and comforting glass of iced pour-over!

Final Summary

When making Japanese-style iced pour-over, there are several key points:

① Ice to water ratio. It doesn't have to be exactly 1:1, but it shouldn't deviate too much (adjust slightly based on room temperature). Otherwise, either the iced coffee won't be cold enough (too little ice), or the coffee will be too weak (too much ice, too little water, insufficient extraction).

② Pour-over extraction rate issues. Sometimes you might not get a satisfactory iced pour-over on the first try. At this point, you need to reflect: is your brew too weak (extraction rate too low) or does it have off-flavors (extraction rate too high)? Generally speaking, while ensuring even extraction, "increasing water temperature," "adjusting to finer grind," "adding stirring," and "extending extraction time" can all increase extraction rate; conversely: "decreasing water temperature," "adjusting to coarser grind," "reducing stirring," and "shortening extraction time" can all decrease extraction rate.

③ Don't expect iced pour-over to have explosive flavors. Sometimes it's not a matter of extraction rate or brew success or failure, but rather that human senses of smell, taste, and touch naturally become dulled at low temperatures. Additionally, aroma molecules react more slowly at low temperatures and don't diffuse easily, making them harder to detect. So iced pour-over can satisfy cravings, provide refreshment, and keep you going! But it might not necessarily blow you away!

Alright! That's all for this issue's sharing. If you have any questions about Japanese-style iced pour-over, feel free to leave a message for me, and we can explore and learn together!

Brand Recommendation for Flower Butterfly Coffee Beans

FrontStreet Coffee's roasted Flower Butterfly Coffee Beans offer excellent guarantees in both brand and quality. More importantly, they offer exceptional value—a half-pound (227g) bag costs only about 85 RMB. Calculating at 15g per cup, one bag can make 15 cups of coffee, with each cup costing less than 5 RMB. Compared to coffee shops that often charge dozens of RMB per cup, this is truly a conscientious recommendation.