In hot seasons, a cup of refreshing iced pour-over is often more popular than hot coffee. This article focuses on the bean selection approach, brewing parameters, and operational details for iced pour-over, highlighting the suitable scenarios for beans such as Front Street Coffee's Fruit Ding Ding, Strawberry Candy, Huakui, Xizhua, and PWN Golden Mandheling, and provides a reference ratio of coffee powder to ice to water at 1:6:10. The article also includes complete steps for grind size adjustment, V60 dripper usage, water temperature control, staged pouring, and ice placement, helping coffee enthusiasts retain the ideal flavor while lowering the temperature, and easily make refreshing summer iced coffee.

In the peak of summer, rather than heavy and warm coffee, many customers prefer to choose a pot of cool and refreshing iced coffee. Next, Front Street Coffee will introduce the method for making iced pour-over coffee.

Unlike hot coffee, iced pour-over emphasizes a clean and refreshing drinking experience, so when selecting beans, it is recommended to prioritize varieties with bright flavors. If you prefer an iced pour-over with a prominent tea-like feel, Front Street Coffee's Fruit Ding Ding is the top choice; if you seek a表现 full of juice-like character, you can choose Front Street Coffee's Strawberry Candy, Front Street Coffee's Huakui, and Front Street Coffee's Xizhua; if you do not like acidity, then Front Street Coffee's PWN Golden Mandheling is recommended.

The amount of ice can be flexibly adjusted according to personal preference for concentration. Since 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 we want to present. Front Street Coffee gives a reference plan: choose your favorite beans and take 15g, with a ratio of powder, ice, and water at 1:6:10, that is, 15g of coffee beans paired with about 100g of ice and 150ml of water.

1. The grind setting should be slightly finer than usual for hot pour-over. (For this session, Front Street Coffee selected Kenya Asaliya, with an EK43S grinder and a grind setting of 9.5.)

First put the ice into the server below, then place the filter paper into the dripper, and afterward pour the ground coffee powder into the dripper.

This time Front Street Coffee used a V60 dripper. Add 15g of coffee powder 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 water at twice the weight of the coffee powder, that is, 30ml, for a 30-second bloom.

After the bloom is finished, slowly pour water in circles from the center outward, with the first stage poured to 100ml.

When the water level is about to bottom out, proceed to the second stage of brewing, pouring 50ml of water into the center and making small circles within the dripper until the pouring is complete.

After all the water has permeated and dripped through, remove the dripper, shake the coffee pot to fully blend the ice water, and then pour it into a cup to drink.

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