Iced Pour-Over Coffee Brewing Method: Ratios, Grind Size, and Pouring Steps

Introduction to FrontStreet Coffee's Simple Ice Pour-Over Method

Previously, FrontStreet Coffee shared the ice pour-over coffee preparation method used in their store. I wonder if you found it difficult! For those who found it difficult (or tedious), FrontStreet Coffee is now sharing an extremely simple ice pour-over method - the "one-pour" ice brew version.

If you're not familiar with the "one-pour" method, you can click here to see FrontStreet Coffee's detailed introduction to this method. To summarize, the one-pour method involves pouring all the water at once, without a blooming stage.

You can first enjoy Mr. Tetsu Kasuya's one-pour ice pour-over video.

Why This Method is Perfect for Home Brewing

FrontStreet Coffee believes this method is very suitable for home brewing. First, the equipment used by Mr. Tetsu Kasuya in the video includes a Hario Smart G hand grinder, PCT resin gooseneck pour-over kettle, and Mugen cross-star filter cup. This means there's no issue of equipment superiority, making it very beginner-friendly for direct imitation.

Tetsu Kasuya's Brewing Process

Let me briefly introduce Tetsu Kasuya's brewing process. For the initial parameters, 20 grams of coffee beans were used with a fine grind (through FrontStreet Coffee's actual brewing comparison, approximately EK-43s setting 7, while FrontStreet Coffee typically uses settings 9-9.5 for ice pour-over), water temperature of 93°C, water volume of 150ml, and 80g of ice (note: the 80g refers to ice in the server, with additional ice calculated separately for the glass later).

The operation is also very simple. After adding coffee grounds, directly pour 150ml of water in a large stream around small circles, with pouring time approximately 10 seconds. Then stir with a spoon in one direction for 10 circles. After all the coffee liquid flows into the lower server, remove the filter cup and shake the server to speed up the cooling of the coffee. Basically, once the 80g of ice completely dissolves, the coffee has cooled and is ready to drink.

Flavor Results and Testing

FrontStreet Coffee tested this method with several light-roasted coffee beans, and all produced good flavor results. The acidity was particularly bright, refreshing, and pleasant.

Whether using this method or the one used at FrontStreet Coffee's store, the underlying logic is the same: extract a reasonably high concentration of coffee with an appropriate extraction rate through various parameter combinations, then cool and dilute it with ice.

Important Considerations

Next, FrontStreet Coffee wants to share some important considerations for this brewing method:

First, when using the one-pour brewing method, it's essentially an immersion extraction process, so you want to ensure the coffee grounds and water have contact for as long as possible. This can be achieved by choosing a slow-dripping filter cup and grinding the coffee finer. The filter cup choice doesn't have to be limited to the Mugen - other filter cups known for immersion extraction, like conical filter cups, can also be used.

Second, grind quality is relatively less demanding. For example, hand grinders that produce more fine particles have minimal negative impact on this method because undesirable coffee flavors typically come from fine particles being over-extracted from soaking too long. Since the coffee-to-water ratio is only 1:7.5, the soaking time isn't too long - extraction generally ends in about 1 minute and 30 seconds. Of course, this assumes the grind setting isn't too extreme. FrontStreet Coffee tested that EK43s settings between 4-7 all produce good flavor results. This grind level feels rough to the touch, but if ground as fine as espresso, bitterness from over-extraction would be inevitable.

Third, pouring requirements are not stringent. The one-pour method has the lowest water control requirements, making it very beginner-friendly. Since there's no blooming stage, it might lead to low extraction rate and uneven extraction issues, so stirring with a spoon is needed to compensate for this deficiency. Stirring in one direction with a spoon helps improve extraction rate and uniformity. This should be self-explanatory - like normal pour-over coffee, the water stream acts as a "spoon" to stir the coffee grounds layer and improve extraction rate.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473