Tips for Pour-over Iced Coffee
Contents:
1. Does pour-over iced coffee have a coffee-to-water ratio?
2. The ideal ratio for pour-over iced coffee:
3. Experimental Parameters - 4 (Optimal)
What is the ratio for pour-over iced coffee? What are the secrets to make pour-over iced coffee? On a scorching summer day, when all you crave is a refreshing, fruity, and sweet cup of pour-over iced coffee, let's brew together and create a coffee experience like from the coffee shops that will leave you and your friends unable to stop drinking!
Does pour-over iced coffee have a coffee-to-water ratio?
Yes, we have experimented with different coffee-to-water ratios and found that lower ratios result in a bolder and more distinctive taste. Additionally, when using lightly roasted beans that showcase regional flavor characteristics, the sweetness increases, and the iced coffee becomes sweeter than acidic, with rich floral and fruity notes.
Lightly roasted beans often possess floral and fruity flavors that highlight their regional characteristics, but they may also have a bright acidity. However, when making pour-over iced coffee, you can reduce the acidity and increase the sweetness. This is achieved by adjusting the extraction rate and concentration. By emphasizing the floral and fruity notes during the initial extraction and using a higher amount of coffee grounds to increase the concentration, you can achieve a delightful balance.
│Further reading: Understanding Coffee's Regional Flavor Profiles
The ideal ratio for pour-over iced coffee:
1. 30g of coffee grounds (coarsely ground for pour-over)
2. 150g of ice cubes
3. 180g of hot water at 87℃
4. Brew time of 2 minutes and 30 seconds (including a 30-second blooming)
Experimental Parameters:
For bean selection, choose beans with rich regional flavor profiles, such as:
Ethiopia Guji Uraga G1 Natural - TOH No.1
Flavors: Grape, peach, lychee, chocolate, light wine aroma, rose, mango sweetness, balanced acidity, sweet juicy aftertaste.
Experimental Parameters - 1
Coffee: 20g
Water: 180g hot water + 150g ice cubes
Total time: 2 minutes and 50 seconds (including blooming)
Taste: Grape, light wine aroma, slightly bitter aftertaste
Experimental Parameters - 2
Coffee: 20g
Water: 180g hot water + 150g ice cubes
Total time: 2 minutes
Taste: Peach, lychee, wine aroma, rose, bright fruit acidity, grape aftertaste
Experimental Parameters - 3
Coffee: 25g
Water: 180g hot water + 150g ice cubes
Total time: 2 minutes and 30 seconds (including blooming)
Taste: Rich lychee, juicy body, floral aroma, long-lasting rose aftertaste
Experimental Parameters - 4 (Optimal)
Coffee: 30g
Water: 180g hot water + 150g ice cubes
Total time: 2 minutes and 30 seconds (including blooming)
✓ Taste: Wine aroma, intense rose fragrance, velvety and rich like cold drip, floral aftertaste with fruit wine aroma lingering
From the four ratios mentioned above, it is clear that the extraction time should not be too long, with 2 minutes and 30 seconds (including blooming) being ideal. When using lightly roasted beans, a coffee-to-water ratio of 30g is recommended for a rich and full-bodied flavor, with a sweet and lingering floral aftertaste. The grind size should be adjusted to the scale for hot pour-over coffee. Although grinding finer can increase extraction rate, it may lead to bitterness. The water temperature should also follow the temperature for hot pour-over coffee. By simply adjusting the coffee-to-water ratio and adding enough ice cubes, you can create a delicious cup of pour-over iced coffee. Enjoy a summer beverage that keeps you and your friends coming back for more! Give it a try and see for yourself!
│Further reading: The Golden Ratio for Perfect Hand-Drip Coffee (Hot Hand-Drip Coffee)
Recommended Products:
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures
