Note: With an iced pour over, we will be updosing and using less water. This is to create a concentrated brew with the anticipation of dilution via the ice. Using a slightly finer grind, compared to a hot pour over, we can slow down the brew to hit the ideal time.

1. Add 250g of ice into your carafe, place your brewer atop your carafe, place everything atop your scale, then tare the scale.

2. This method can be done with any brewer, so brew accordingly.

3. Begin timer. Bloom your coffee with 80g of water for 45 seconds

4. Pour all 250g of water into your brewer, same as you would with a hot pour over.

5. Chill out.