Learn how to brew iced coffee

Flash-Chilled Pour Over

Fastest method for iced coffee with complex flavor


  • Recommended coffee-to-water ratio 1:16
  • 20g coffee to 220g of water and 110g of ice for 1-2 cups. (1mL of water = 1g)
  • 45g coffee to 500g of water and 250g of ice for 3-4 cups.
    • We recommend using filtered water if possible.

You will need

  • Hario V60 or Chemex
  • Respective filter
  • Scale
  • Grinder
  • Kunjani coffee (whole bean)
  • Kettle
  • Timer
  • Ice
  • Brewing cup


  1. Prepare the filter by placing it into the Hario dripper or Chemex. Rinse the filter with water just off boil (200-205F). This will help to remove the papery taste of the filter and preheat your cup. Discard the water before adding coffee grounds.

  2. Weigh out your desired amount of coffee beans and grind them on a medium to fine setting.

  3. Fill your cup with ice and set the Hario V60 with coffee grounds on top of your cup and place both items on the scale and zero (tare) it.

  4. Bloom your coffee by pouring 50-75g of water over the grounds and let sit for 30 seconds.

  5. Pour the remaining water in a constant circular motion. This should take you up to the 2.30-3 minute mark.

  6. Once all of the water has been added and you have reached the 3.30-4 minute mark carefully remove the Hario V60 dripper or Chemex along with the filter and discard.

  7. Serve immediately.


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