How Does Golden Mandheling Work in Iced Pour-Over Coffee?

Iced pour-over coffee is brewed hot over ice, so melting ice dilutes the cup and the coffee-to-water ratio has to be lowered to compensate. A workable starting plan is 15g of coffee with about 100g of ice and 150ml of water, a 1:6:10 ratio of coffee to ice to water. Bright, aromatic beans suit this style.

Grind slightly finer than for everyday hot pour-over and place the ice in the server before brewing, so the hot coffee chills on contact. For tea-like notes pick a floral, fruity bean; for juicy notes choose a berry-forward one; if acidity is unwanted, golden mandheling is the usual recommendation. Ice can be adjusted to taste.

In the height of summer, a refreshing, ice-cold iced pour-over coffee is often more popular than hot coffee. This article will break down the process of making iced pour-over coffee in detail for coffee lovers, from choosing beans suitable for iced brewing and adjusting the coffee-to-ice-to-water ratio, to key steps such as grind setting, blooming time, and staged pouring, gradually presenting a complete set of operating instructions. At the same time, the article also combines several Front Street Coffee beans and gives specific recommendations for tea-like notes, juicy notes, and no-acid preferences, helping you easily make a cup of iced pour-over coffee with clear flavor and a clean mouthfeel at home.

In the scorching heat of midsummer, compared with rich, warm coffee, many customers prefer to order a pot of cool, refreshing iced coffee. Next, Front Street Coffee will explain in detail how to make iced pour-over coffee.

Unlike hot pour-over, iced pour-over emphasizes a cleaner and more refreshing taste, so when selecting beans, bright-flavored types should be given priority. If you prefer an iced pour-over with prominent tea-like notes, Front Street Coffee Fruit Ding Ding is the first choice; if you are after an iced pour-over full of juicy notes, you can choose Front Street Coffee Strawberry Candy, Front Street Coffee Huakui, and Front Street Coffee Xizhua; if you do not like acidity, Front Street Coffee PWN Golden Mandheling is recommended.

The amount of ice can be flexibly adjusted according to personal preference for strength. Because melting ice will dilute the coffee liquid, we need to appropriately lower the coffee-to-water ratio so that the temperature is reduced without weakening the flavor expression it should have. Front Street Coffee gives a brewing plan for reference: choose a bean you like and weigh out 15g; the ratio of coffee, ice, and water is 1:6:10, which converts to 15g of beans with about 100g of ice and 150ml of water.

1. Grind slightly finer than for everyday hot pour-over, and grind the coffee beans. (The bean selected by Front Street Coffee this time is Kenya Asalia, the grinder is an EK43S, and the grind setting is 9.5.)

First put the ice into the server below, place the filter paper in the dripper, and then pour the ground coffee into the dripper. This time Front Street Coffee uses a V60 dripper. Add 15g of ground coffee to the dripper with the filter paper already rinsed, and when the water temperature rises to 91-93°C, place the dripper on the coffee pot and begin brewing. First pour in water at twice the amount of coffee, that is, 30ml, for a 30-second bloom.

After the bloom ends, start pouring slowly in circles from the center outward, pouring until 100ml in the first stage.

When the water level is almost at the bottom, proceed to the second stage of brewing, pouring 50ml of water toward the center while making small circles in the dripper until the pouring is complete.

Wait until all the water has passed through and dripping has finished, then remove the dripper, shake the coffee pot so the ice and coffee fully blend, and then pour it into a cup to enjoy.

The above content is compiled by CoffeeHunters, a coffee news website.