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What Coffee Beans Are Best for Iced Pour-Over Coffee_Which Coffee Brews Light in Color_Iced Pour-Over Coffee Price

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 ) If you don't want to go out, can't afford an ice drip pot, and can't wait for several hours of cold brew, can you still quickly enjoy a refreshing and pleasant iced coffee to recharge yourself? Today our editor will demonstrate the most convenient and quick method among various home brewing methods

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

If you don't want to go out, can't afford an ice drip pot, and can't wait for several hours of cold brew, can you still quickly enjoy a refreshing iced coffee to revive yourself?

Today, the editor will demonstrate one of the simplest and quickest iced coffee methods among various home brewing techniques—Japanese-style iced pour-over coffee!

I. Preparation

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

2. Coffee beans. Light, medium, or dark roast are all fine—Africa, America, or Asia are all up to fate. Natural, washed, or honey processing is no problem. The key is that you must be sufficiently familiar with (and fond of) these beans.

3. A set of pour-over equipment: V60 filter cone and filter paper, server, electronic scale, thermometer, gooseneck kettle. The filter cone isn't picky—just use the set you're most comfortable with.

OK! Ready to go!

II. Practical Operation Demonstration

The editor chose their most familiar "FrontStreet Coffee Butterfly" this time. Washed Panama coffee beans with bergamot aroma, lemon-citrus acidity, and black tea texture—clean and refreshing in taste, quite known as "Little Geisha"—of course, it contains 70% Geisha. The multi-layered flavors and sweet-sour expression are sufficient to compensate for the richness lost due to insufficient extraction in iced pour-over.

It's decided! Pikachu!

1. The editor used 20g of coffee grounds, 150g of ice, and 150g of hot water. (Enough ice makes it truly cold!) The filter cone and filter paper were pre-washed and drained. Iced pour-over doesn't require warming cups or servers.

2. Regarding temperature and grind selection, the editor chose 1°C higher than the normal pour-over recommendation of 91°C, using normal grind at Fuji 3.5 setting, while iced pour-over was ground slightly finer by half a notch—Fuji 3 setting.

This is also why we recommended choosing familiar beans earlier. Because of 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 for the extraction rate accordingly.

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

3. Bloom with 40g of water for 30 seconds.

During this stage, you could also add operations like "stirring" or "extending bloom time," but the editor feels that this "FrontStreet Coffee Butterfly" with the two steps of "increased water temperature" and "finer grind" is sufficient to reach the extraction rate I need. So normal bloom water amount and time.

4. Poured water in sections, first 60g, then 40g. Used a relatively fine but high water column, forceful stirring impact to make the coffee grounds fully tumble, but be careful not to let the liquid level get too high or hit the edge filter paper.

5. Wait. Because the grind is slightly finer, filtration will be slower, but that's okay. This coffee-to-water ratio won't easily over-extract and produce off-flavors, so everyone can rest assured. Because in the earliest stage, small molecules of fruit acid, floral aroma and other flavors are extracted first, then slowly the slight bitterness. For extraction methods like iced pour-over that focus on the front and 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 also about 2.5 minutes (close to the normal 20g extraction time). Wait until all coffee liquid has finished flowing, then shake evenly. At this point, the ice has just melted about 80%, and the remaining ice can still maintain the coldness of the iced coffee, while you can already enjoy a sufficiently cold and refreshing iced pour-over!

Final Summary:

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

① Ice to water ratio is approximately 1:1. 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 review whether your brew is too weak (low extraction rate) or has off-flavors (high extraction rate). Generally speaking, while ensuring even extraction, "increasing water temperature," "adjusting finer grind," "adding stirring," and "extending extraction time" can all increase extraction rate; conversely: "decreasing water temperature," "adjusting coarser grind," "reducing stirring," and "shortening extraction time" can all decrease extraction rate.

③ Don't expect the flavor of iced pour-over to be explosive. Sometimes it's not about extraction rate or brewing success or failure, but rather that human senses of smell, taste, and touch naturally become duller in low temperatures. Additionally, aroma molecules also react sluggishly at low temperatures, making them difficult to diffuse and capture. So, iced pour-over can satisfy cravings, refresh you, and revive you! But it might not necessarily amaze you!

Alright! That's all for this issue's sharing. Friends who have questions about Japanese-style iced pour-over can leave messages for the editor, and we can explore and learn progress together!

Recommended Pour-over Coffee Bean Brands

Single-origin pour-over coffee beans roasted by FrontStreet Coffee have full guarantees in both brand and quality. More importantly, the cost-performance ratio is extremely high—one half-pound (227g) package averages around 80-90 yuan. Calculating at 15g per cup of single-origin coffee, one package can make 15 cups, with each cup costing only about 6 yuan. Compared to coffee shop prices that often cost dozens of yuan per cup, this is extremely cost-effective.

FrontStreet Coffee: A roasting shop in Guangzhou with a small storefront but diverse bean varieties, where you can find various famous and lesser-known beans. They also provide online store services at https://shop104210103.taobao.com