Iced pour-over
coffee ratios.
For a flash brew, weigh part of the recipe’s water as ice in the carafe. Pour the rest over the ground coffee so the concentrate cools on contact.
Calculate the water split
Multiply the dose by the water ratio to get total brew water. With 20 g of coffee at 1:15, the total is 300 g. A 40% ice share gives 120 g of ice and 180 g of hot water. Any extra ice you serve in the cup adds to the dilution.
Worked recipe on a 1 g scale
Weigh 120 g of ice into the carafe, set up the dripper, add 20 g of ground coffee, and tare. Begin with a 50 g bloom. The remaining 130 g of hot water is split across three pours.
| Step | Time | Add water | Total hot water |
|---|---|---|---|
| Bloom | 0:00 | 50 g | 50 g |
| First pour | 0:40 | 43 g | 93 g |
| Second pour | 1:10 | 44 g | 137 g |
| Third pour | 1:40 | 43 g | 180 g |
The sample timeline sets a 2:40 finish target. Watch the actual drawdown and lift the dripper when the water has passed through. Stir the finished coffee before serving.
Adjust one variable at a time
Changing the ice share changes the amount of hot water reaching the coffee. Keep a note of each trial and tune grind, hot-water share and timing to your brewer. See Counter Culture’s flash-brew example for a different ice-to-hot-water split.
Set your own dose, water split and timings in the calculator.