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How to Make Iced Pour-Over with Dark Roast Coffee Beans: Golden Mandheling Iced Pour-Over Brewing Method

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, This summer has been incredibly hot! Many customers visiting FrontStreet Coffee's store prefer ordering iced coffee. Even guests who typically avoid cold beverages can't resist the intense heat waves and opt for a refreshing iced pour-over to soothe their bodies and minds ravaged by the sun. As we all know, most people prefer their iced pour-over to be clear

The Perfect Summer Refreshment: Cold Brew with Dark Roast Coffee

This summer has been incredibly hot! Many customers visiting FrontStreet Coffee's storefront prioritize ordering iced coffee, and even some customers who never drink iced beverages can't withstand such intense heat waves, ordering a refreshing iced pour-over to soothe their bodies and minds ravaged by the sun.

As we all know, most people prefer iced pour-overs that are refreshing, with an overall lively berry character, minimal bitterness, and a pleasant sweet and sour flavor profile. These taste characteristics are typically expressed through lightly roasted coffee beans.

So, can dark roast coffee beans, known for their richness and intensity, also be used for iced pour-over? The answer is definitely yes! The challenge lies in how to brew it to achieve comfortable flavors and mouthfeel, which can be quite difficult for most enthusiasts, as one careless move can result in a "iced Guangdong-style" coffee that resembles herbal tea. In fact, as long as we use appropriate brewing parameters, dark roast coffee beans can still produce an iced pour-over with robust aroma and rich body.

Because dark roast coffee beans are roasted for longer periods, their structure becomes more porous, allowing water to penetrate easily and extract aromatic compounds. If we were to use the same brewing parameters as for light roast coffee beans, we would easily end up with a bitter, over-extracted coffee. Therefore, we need to adjust the water temperature and grind size.

To avoid excessive extraction of bitter compounds, FrontStreet Coffee uses water at 87-88°C when brewing dark roast beans. The grind size is also adjusted coarser to allow more space for extraction.

Demonstration with FrontStreet Coffee's Golden Mandheling

For this demonstration, FrontStreet Coffee will once again use "FrontStreet Coffee's Golden Mandheling" coffee beans, which display cedar, caramel, and nutty flavors, offering high body weight with an exceptionally clean aftertaste.

We'll use the classic 15g dose with a medium grind (between coarse and fine sugar, 75% retention on a #20 sieve; FrontStreet Coffee uses an EK43 grinder at setting 10). The coffee-to-water-to-ice ratio is 1:10:5 (for 15g of coffee, this translates to 150ml of water and 75g of ice). The water temperature is set at 88°C.

Pouring Technique Adjustments

The pouring technique also requires adjustments. With the larger extraction space provided by the water temperature and grind size, we'll divide our 150ml of water into five equal pours of 30ml each. The first pour for blooming is essential, and we'll wait 30 seconds before proceeding to the next pour.

The second pour uses a small water stream to draw small circles (coin-sized) from the center, injecting 30ml. After the water has fully permeated, proceed to the next pour, and so on, until the final pour is complete.

After dripping is complete, we shake the sharing server to ensure the coffee and ice cubes are thoroughly mixed.

Tasting Experience

Once shaking is complete, it's time to enjoy! The initial sensation is icy and clean, with intense cedar and chocolate flavors that create a long-lasting aftertaste after swallowing. If I had to make a comparison... it's like a chocolate-flavored emblic (amla), where the dark chocolate flavor instantly transforms into sweetness upon entry.

Alternative Method: Stronger Flavor Retention

Let me share another method that's particularly suitable for those who want to drink iced coffee while maintaining its rich flavor profile.

The coffee amount, water, and pouring method remain the same as above, with the only difference being increasing the ice to 120g. Prepare an additional container, and after brewing is complete, shake well, pour the coffee liquid out, and remove the ice cubes. This approach works because the coffee liquid has already absorbed sufficient cold temperature, and leaving the ice cubes would only melt and dilute the coffee. "Timely dilution prevention" is also an excellent technique.