Use hot water that’s just off the boil and fill the cone halfway to saturate the grounds. Pause for 10 seconds and let the coffee bloom. This allows the coffee to hydrate evenly and begin to develop flavour. Use hot water that’s just off the boil and fill the cone halfway to saturate the grounds. Pause for 10 seconds and let the coffee bloom. This lets it hydrate evenly and begin to develop flavour. Iced pour-over is brewed at double strength and diluted with ice, so measure 4 tablespoons of coffee for every 6 ounces of hot water.

TIP: To make your pour-over more consistent, use a timer. It should take about 3 minutes to make a cup. Iced pour-over is a simple and approachable way to make rich, full-flavoured iced coffee one pitcher at a time. Next, measure your coffee. For pour-over, use coffee ground for a paper cone. It’s a relatively fine grind that looks like granulated sugar. Measure 2 tablespoons of coffee per 6 ounces of water. For pour-over, use coffee ground for a paper cone. It’s a relatively fine grind that looks like granulated sugar. Briefly rinse the paper filter with hot water, and discard the rinse water. This will give your coffee the purest flavour possible.Pour-over is a beautifully simple and accessible way to brew a single cup of coffee with clean, fully developed flavour and body. Measure as much water as you’re going to use to brew, plus a little extra for rinsing the filter, and bring it to a boil.