I brew pour over and espresso directly over ice all time and it's great. Add any additional ingredients you like in your coffee (simple syrup is a great way to sweeten up iced coffee), and stir. Iced pour-over is brewed at double strength and diluted with ice, so measure 4 tablespoons of coffee for every 6 ounces of hot water. The best news is that, of all the iced-coffee brewing methods, pour-over directly onto ice is also the absolute easiest one to do. The ritual of the pour over is like a meditation: There’s no machine in your way, no flashing green lights, no electric power cords. We have recommended brew ratios for Duo Coffee Steeper and Stagg Pour-Over System, and they all hover around the 1:15 to 1:18 range. So you may hear it called hand brewing or manual brewing. And of course you can't drink iced coffee without a cute reusable straw ($10, Amazon). Pour and pause Use hot water that’s just off the boil and fill the cone halfway to saturate the grounds. Pour fresh coffee over the ice. Put the top on the press, but don’t plunge it. It requires no advanced planning, like cold brew and diner-style do, and it's ready right away. A solid pour over guide is a 1:16 coffee to water ratio. The trick is to make sure you don’t grind the coffee too much; otherwise, the beverage will be cloudy. But, when brewing over ice, decrease the hot water to around 1:11 and make up the difference with ice. 3) Add 180 grams of ice to the carafe you are brewing into before putting the dripper on top. Just you and a few simple tools. That's it! This method of brewing involves brewing a regular pour-over coffee , but subbing in a third of the hot water for ice, which is placed in the carafe. For a quick-and-easy guide on how to do it, check out our method here. Blue Bottle was founded by James Freeman in 2002 with a simple yet revolutionary idea: to brew coffee to order, using the pour over method. You are trying to dissolve the same amount of coffee as you would when brewing hot coffee. Leave room for cream and sugar if you take it that way. 5) Add 3 more 40 gram pours for a total water weight of 160 grams. Allow the coffee bed to go completely "dry." Peet's tip: The secret to perfect coffee is the right ratio of coffee to water —1:16, or 1 gram of coffee for every 16 grams of water. 4) Pouring slowly, pour 40 grams of the hot water evenly over the coffee bed and let sit for 45 seconds. The technique has been commonly used in Europe since the 1900s and elsewhere for much longer, but was “rediscovered” by the specialty coffee movement in recent years. Iced pour-over coffee, considered Japanese-style because the country popularized the method, is also called flash-chilled coffee. Takes a bit testing to find the right ratio for your taste preference, though I find it comes out smooth & rich tasting like cold brew without the added buzz (which drives me away from cold brew). 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