Introduction:As the weather warms up, iced pour over has become the go-to choice for many coffee enthusiasts. However, many who try it often encounter issues such as flat flavors or under-extraction. This article takes an in-depth look at two practical and efficient methods of iced pour over — the stirring method by Kyoto’s KURASU and the ice shake method by Taiwanese barista Amis. It covers bean selection, filter type, brew ratio, grind size, water temperature, and detailed brewing steps, guiding you to easily make an iced pour over with clear flavors and balanced acidity and sweetness.

As spring deepens and temperatures rise, iced coffee once again becomes a favorite for many. In cafés, more and more customers are ordering iced pour over, yet many who try it at home often find the resulting coffee lacking in flavor — either too watery or one-dimensional. In fact, with the right techniques and parameters, iced pour over can also showcase bright fruity acidity and rich layers. This article introduces two widely praised methods: the stirring method from Kyoto’s KURASU COFFEE and the ice shake method created by Taiwanese barista Amis. Both methods can effectively enhance flavor expression and are suitable for coffee lovers of all levels to try.

The key to iced pour over lies in fully extracting the aroma and flavor compounds of coffee in a low-temperature environment, while avoiding over-dilution or under-extraction. In traditional approaches, much focus is placed on details like when to add ice or the rhythm of pouring, but for most home brewers, without a systematic set of parameters and workflow, efforts often yield limited results. This article compiles two battle-tested brewing methods, providing not only comprehensive equipment recommendations, grind size, water temperature settings, and brew ratios, but also taking the popular bean Alo Hatessa as an example to break down the steps in detail. This allows every reader to follow along easily and brew a cup of iced pour over with balanced acidity and a three-dimensional flavor profile.

First introduced is the stirring method, a technique promoted by Kyoto’s specialty coffee shop KURASU COFFEE. This method uses common household V60 or cone-shaped drip filters, combined with a three-stage pouring technique and hand stirring, aiming to improve overall extraction efficiency without requiring complex skills — making it especially beginner-friendly. In terms of equipment, aside from the filter, you only need a small stirring spoon, making the process simple and the parameters clear.

When choosing a filter, if you prefer bright and vivid acidity with clear floral and fruity notes, a conical dripper like the V60 is a good option. If you desire a smoother, fuller mouthfeel with a soft aftertaste, then a flat-bottomed cake dripper is a solid choice. Additionally, it’s recommended to use large ice cubes to slow down melting and help maintain a more stable temperature during extraction.

For beans, iced pour over works particularly well with light to medium roasted single-origin beans that have distinct fruity acidity. Beans that undergo natural or honey processing, such as those from Ethiopia, Panama, Costa Rica, or Colombia, often showcase richer tropical fruit and fermentation layers when served cold. This demonstration uses Alo Hatessa, a natural-processed bean from Ethiopia’s Yirgacheffe region. Even when brewed hot, it offers magnolia floral notes and a juicy character, making it highly suitable for iced pour over — performing excellently with both the stirring and ice shake methods.

The parameters for the stirring method are as follows:Coffee dose: 16 grams, total water: 150 grams, ice: about 70 grams (recommend using three large ice cubes), water temperature: 91°C, filter: V60 01, grind size: around EK43s #9.5 / C40 #24 — a medium-fine to fine range. The brewing technique uses a classic three-stage pour combined with hand stirring to enhance even extraction.

The steps are as follows: first, pour 40 grams of hot water using a small stream in a circular motion, while using the stirring spoon to stir back and forth three times to help the coffee grounds absorb water and release compounds. Wait for about 40 to 45 seconds until the liquid level in the dripper is about to drop, then pour the second stage of 60 grams of hot water using a slightly larger stream in a circular motion — no stirring is needed in this stage. Finally, pour the remaining 50 grams of hot water using the same stream method, and use the stirring spoon to gently draw a circle along the edge of the dripper. The total brew time is about 2 minutes and 1 second. After brewing, mix the coffee with the ice and stir well to enjoy an iced pour over with black tea-like undertones, passion fruit and citrus notes, and a subtle caramel-like aftertaste.

Another method that emphasizes explosive aroma is the ice shake method by Taiwanese barista Amis. This technique involves high-concentration hot extraction followed by rapid cooling and mixing with ice in a shaker, which further highlights the coffee’s aromatic layers. It is ideal for those seeking intense fruitiness and a full-bodied mouthfeel. Since the final goal is a highly concentrated coffee, Amis recommends using a large coffee dose, fine grind, higher water temperature, and extended blooming time, combined with a 1:8 brew ratio to achieve a “high concentration, low extraction” effect.

The parameters for the ice shake method are as follows:Coffee dose: 20 grams, water: 160 grams (i.e., brew ratio 1:8), ice: about 120 grams (recommend using four large ice cubes), water temperature: increased to 95°C, filter: Origami, grind size: EK43s #8.5 / C40 #20 — a finer range, which helps enhance extraction efficiency.

The operation is as follows: first, perform a long pre-infusion of about 30 grams of hot water for approximately one minute using a small stream in a circular motion to help the coffee degas and initiate extraction. Then, slowly and steadily pour the remaining 130 grams of hot water using a small stream, maintaining a center pour and controlling the flow rate to allow the liquid level to rise steadily. The total brew time is about 2 minutes and 10 seconds. Finally, pour the resulting concentrated coffee into a shaker with 120 grams of ice, seal tightly, and shake vigorously until the coffee is sufficiently cooled. Strain the mixture into a cup, and your ice shake pour over — bursting with aroma, bright acidity, and tropical fruit notes — is ready.

Amis’s ice shake method, due to its more extreme parameters, demands higher control over water pouring and brewing stability. It is recommended to use beans with robust structure and rich flavor layers to avoid off-flavors caused by fine grind and high temperature. The coffee brewed with this method delivers an immediate burst of tropical fruit acidity and floral notes, with a long aftertaste featuring deep fruit flavors like blueberry and dried mango. The overall flavor is intense yet refreshing, suiting coffee lovers who enjoy bold expressions. However, due to the higher ice usage, purity of flavor may be slightly affected — feel free to adjust the amount of ice to taste.

In summary, whether you choose the stirring method or the ice shake method, the key lies in adjusting the brew ratio, water temperature, and grind size according to your personal taste preferences, while mastering the right pouring and cooling rhythm. With the detailed parameters and step-by-step instructions provided in this article, even beginners can easily get started and brew a cup of balanced, sweet-and-acidic iced pour over perfect for summer.

The above content is compiled by CoffeeHunters, a coffee news website.