Hot Over Ice Brew Guide

Cold Coffee Elevated

Brewing a pour over directly onto ice transforms the coffee into a bright, balanced, and refreshing drink. The method preserves the coffee’s vivid flavors while cooling it instantly, making it a sophisticated take on cold coffee.

Brew Time
1:45–2:15 minutes

Grind Size
Medium-fine

Coffee Dose
20–27 g

Water Amount
200 g

What You'll Need

Blue Bottle Coffee Dripper

Blue Bottle Coffee Filters

Bodum Double-Walled Thermo Glasses

Acaia Pearl Scale

Fellow Opus Conical Burr Grinder

Making Cold Coffee an Art Form

Steps to Brew Hot Over Ice

• 1. Heat Your Water
  Heat at least 250 g water to between 200º and 210ºF.
• 2. Prepare Your Carafe
  Add approximately 75 g of ice to a carafe and set the dripper on top of the carafe.
• 3. Grind Your Coffee
  Grind your coffee to a medium-fine grind — slightly finer than you would for a regular pour over.
• 4. Bloom Your Grounds
  Add your coffee to the filter sitting inside your dripper. Shake gently until level.
  Start your timer and scale at zero. Beginning in the center of the grounds, pour a spiral pattern: three laps out then three laps in, until you reach 50 g on the scale.
  You’re aiming to finish this pour in 10 seconds.
• 5. Begin Your First Pour
  At 40 seconds, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 120 g on the scale.
  You’re aiming to finish this pour in 10 seconds.
• 6. Begin Your Final Pour
  At 1:10 minutes, beginning in the center of the grounds, pour a spiral pattern: four laps out then four laps in, until you reach 200 g on the scale.
  You’re aiming to finish this pour in 10 seconds.
• 7. Wait for the Finished Cup
  Allow all the water to pass through the dripper into the carafe. Total brew time — depending on coffee, roast level, and grind — can take anywhere from 1:45 to 2:15 minutes.
• 8. Enjoy
  The ice should be fairly melted, diluting coffee to its desired strength. Pour your coffee over a glass with ice and enjoy.
• 9. A Note
  We use one recipe across all coffees as we found this gets us the best extraction. We particularly love this method for highlighting lighter-roasted, more expressive coffees.

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