Iced pour-over is not cold brew and not hot coffee poured over ice. You brew hot directly onto ice, replacing part of the brew water with the ice weight so nothing gets diluted. Flash-chilling locks in the aromatics that would otherwise steam away, which is why a good iced pour-over tastes brighter and more floral than the same coffee served hot.

Step 1: Add Ice

Add 150g of ice to your serving vessel (the cup or server under the dripper).

Step 2: Brew Concentrated

Brew normally with 20g coffee but only 150g of hot water instead of the usual 300g. This concentrates the brew — the ice will dilute it as it melts.

Step 3: Bloom & Pour

Standard bloom technique: 40g water, 30-second wait, then pour remaining 110g in one or two additions.

Step 4: Serve Immediately

The coffee chills as it drips onto the ice. Stir and drink immediately for the freshest, brightest result.

Too diluted: Use less ice, or reduce hot water slightly and compensate with more ice.

Too strong: Increase hot water, reduce coffee dose.

Tastes flat: Use fresher coffee. Iced pour over exposes staleness mercilessly.

Is iced pour over better than cold brew?

Different, not better. Iced pour over is brighter, more acidic, and ready in 4 minutes. Cold brew is smoother, lower acid, and takes 12+ hours. They're not competing — they're different drinks.