Iced Pour-Over Coffee: Water-to-Coffee Ratio, Ice Timing, and Brewing Guide
A refreshing cup of iced coffee that cuts through richness is particularly delightful. Common iced coffees include cold drip coffee, cold brew coffee, iced Americano, and among these, iced pour-over is another type of iced coffee that is especially popular among enthusiasts.
As the mainstream specialty coffee today, pour-over coffee is one of the main offerings in coffee shops, available in both hot and cold options. However, compared to hot pour-over coffee, iced pour-over can only be enjoyed at low temperatures. In contrast, hot pour-over can be enjoyed from high to low temperatures, with different flavor expressions at various temperatures. Today, we'll introduce how to make iced pour-over coffee.
How to Brew Iced Pour-Over Coffee?
The brewing approach for iced pour-over coffee is to brew a concentrated coffee solution, then add ice cubes. When ice cubes meet the hot coffee, they melt and dilute it, thereby achieving an appropriate balance of temperature and concentration.
When brewing, the baristas at FrontStreet Coffee will also use 15 grams of coffee beans, still using a V60 dripper. To extract a more concentrated coffee solution, they choose a coffee-to-water ratio of 1:10, meaning only 150 grams of water are poured throughout the entire process, ultimately yielding about 120 grams of coffee liquid. Additionally, the grind will be set finer than for hot brewing, with the aim of extracting sufficient or even more flavor compounds—that is, achieving very high concentration and extraction rates to prevent the flavor from becoming weak after dilution.
After grinding the coffee beans, place them in a pre-wetted filter. The purpose of wetting the filter is to make the filter paper fit more snugly against the dripper. At this point, add some ice cubes to the server. The barista at FrontStreet Coffee will stir the ice cubes with a stir stick to pre-cool the server, and the serving cup will also undergo an ice-chilling treatment.
The entire brewing process is divided into two stages. First, pour 30 grams of water for the bloom. The purpose of blooming is to release appropriate amounts of carbon dioxide. We know that excessive carbon dioxide will obstruct water flow during coffee extraction, so typically a small amount of water is used for blooming, generally about twice the amount of coffee grounds. The blooming time is set to 30 seconds. In the second stage, pour directly to 150 grams of water using a gentle circular pouring motion. The entire extraction time is about 1 minute and 30 seconds. Once the time is up, remove the dripper to end the extraction.
Finally, the server is shaken—one reason is to fully mix the coffee solution, and the other is to quickly cool down the coffee liquid. When serving, cover with a lid to minimize the evaporation of aromas.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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