What is Japanese iced pour over?
Also called flash brew, this method drips hot water directly through coffee onto ice. The result is iced coffee with the brightness, aroma, and complexity of pour over — not the muted profile of cold brew. Born in Japanese specialty cafes in the 1980s.
You'll need
- V60 dripper or similar
- Paper filter
- Gooseneck kettle
- Burr grinder set medium-fine
- Cubed ice
- 20 g fresh Seelaz coffee — Pick a fruity coffee
Step by step
Fill server with 150 g ice
The ice is part of the recipe — it accounts for one-third of the total water. Use big, dense cubes that melt slowly.
Seat and rinse the filter
Place dripper over server. Insert and rinse paper filter with hot water. Discard rinse but keep ice in place.
Grind 20 g medium-fine
Slightly finer than hot V60 — you need quicker extraction because total water volume is smaller.
Bloom 40 g, wait 30 sec
Wet all grounds with twice the coffee weight in hot water. Let bloom — the CO2 release frees aroma compounds you want in the cup.
Pour to 160 g total water
Pour the remaining 120 g in slow spirals over 90 seconds. Total water = 160 g hot + 150 g ice that melts — final yield around 300 ml.
Swirl and pour
When drawdown completes, swirl the server to melt remaining ice. Pour into a chilled glass over fresh ice.
Pro tips
- Use fruity light-roast coffees — Ethiopian, Kenyan. The brightness sings when iced.
- Ice in the server, not the cup — dilution stays controlled.
- If too strong, increase ice. If too weak, slightly finer grind.
Best coffee for iced pour over:
Shop fruity coffeesالخلاصة بالعربي
صب ساخن فوق ثلج يعطي قهوة مثلجة بنكهات غنية. 20 جرام بن، 150 جرام ثلج، 160 جرام ماء ساخن. مثالي للإثيوبي والكيني بنكهات فاكهة.
