Iced Pour Over: Brewing Guide

Summer is hot, and iced coffee is cold, which is why we will be drinking a ton of it over here at Red Owl this summer.

This guide is for brewing iced coffee in what's known as the Japanese Method –brewing coffee hot over ice. We recommend using this method, because using hot water really extracts all the flavors from the coffee, making for a delicious and refreshing glass of iced coffee.

Now that we have an understanding, let’s make some dang coffee!


-  30 grams fresh-roasted whole bean coffee (available at your local Red Owl).

-  Scale

-  Grinder (We recommend fresh ground coffee but pre-ground will work) 

-  Pour over brewer or Chemex

-  Appropriate filter

-  Something to Brew into

-  Kettle

-  Hot water (195–205 F) and ice: we use 335 grams hot water and 165 grams ice

-  Timer




Heat 335 grams water to a boil and let cool.


Crease edges of paper filter in opposite directions to ensure fit then place filter in dripper.


Rinse paper filter (to avoid paper taste) and discard water used for rinsing


Weigh 165 grams ice into the vessel or cup that you will brew into.


Place dripper and filter on top of ice-filled Vessel 


Weigh and grind coffee medium-fine (roughly the size of granulated table salt)


Start timer and gently wet grounds with hot water

Pouring in a circular motion in the center of the coffee bed, allow the coffee to "bloom" or de-gas. Add only enough water to saturate all grounds. Stop before coffee starts to flow from bottom of filter.


Wait 45 seconds


Slowly pour remaining water

Keep the liquid level in the dripper between ½ and ¾ full. Avoid pouring along the edges of the coffee bed. Control brewing time by slowing or speeding up the pour as needed; total brew time should be around 2.5-3.5 minutes.


Swirl the coffee to ensure all ice is melted. Serve immediately over more ice and enjoy!

If you have any questions then ask your Red Owl Barista, we are happy to help!

Oliver Thompson