How to Make V60 Iced Coffee at Home
A Professional Step-by-Step Guide for the Ultimate Brew
There is nothing quite like a crisp, refreshing iced coffee to hit the reset button on a warm day or lift your midday mood. But let’s be honest: nobody wants a watery, bitter cup of disappointment. If you think making iced coffee means sacrificing the complex, vibrant flavors of a hot brew, think again!
By brewing hot, concentrated coffee directly over a bed of ice using the Hario V60 (often called the flash-brew method), you instantly flash-chill the liquid. This process locks in those delicate aromatics and bright, fruity tasting notes before they can escape. The result? A perfectly rich, clean, and beautifully balanced cup that hits the spot every single time.
Here is your ultimate, cafe-quality guide to mastering the perfect V60 iced coffee right in your own kitchen.
The Recipe Overview
Before we dive into the technique, here is a beautifully clean visual guide summarizing the exact ratios and steps for this recipe. Feel free to save this infographic for your next brewing session!
Tools & Ingredients
In the world of specialty coffee, precision is everything. To get that signature clean flavor profile, grab your digital scale, a timer, and assemble these essentials:
- Coffee Beans: 24g (Freshly roasted single-origin with citrusy or floral notes works wonders here, though a high-quality blend is great too).
- Ice Cubes: 180g (Use clean, filtered water for your ice—it makes a massive difference!).
- Brewing Water: Fresh filtered water heated to exactly 90°C.
- Grind Size: Medium (Think coarse sea salt—this keeps the extraction smooth without over-extracting).
- Total Pours: 3 precise, controlled stages.
- Final Yield: 220ml of hot coffee liquid target, dripping straight onto your ice.
Step-by-Step Pouring Guide
The Setup: Place your 180g of ice directly into your V60 glass server or a sturdy carafe. Put your V60 dripper on top, insert the paper filter, and rinse it thoroughly with hot water beforehand to eliminate any papery taste (just remember to discard the rinse water before adding the ice!). Add your 24g of medium-ground coffee, give it a gentle shake to flatten the bed, and tare your scale to zero.
01. The First Pour (The Bloom)
- Action: Gently and evenly pour 50ml of water over the coffee grounds, ensuring all the dry spots are fully saturated.
- Why it matters: This initiates the "bloom." Watch closely as the coffee bubbles and expands—it's releasing trapped carbon dioxide gas. Let it rest for 30 to 45 seconds to fully unlock the bean's hidden flavor potential.
02. The Second Pour
- Action: Starting from the center, pour steadily in expanding circular motions until your scale reads exactly 140ml.
- Why it matters: This is the sweet spot where the core flavors, delicate acidity, and natural sweetness of your coffee are beautifully extracted. Keep your pour slow and avoid pouring directly onto the paper filter.
03. The Third & Final Pour
- Action: Bring your total water weight up to the final mark of 220ml with a controlled, steady stream.
- Why it matters: This final stretch perfects the balance and strength of your brew. Once the liquid completely draws down through the coffee bed, give your server a nice, vigorous swirl to melt the remaining ice and instantly chill the entire beverage.
The Flavor Profile
When executed with care, this recipe rewards you with a genuinely spectacular cup of coffee featuring:
Grind: Medium
Flavor: Exceptionally rich, nuanced, vibrant, and perfectly balanced.
Body: Crisp, clean, lightweight, and incredibly refreshing.
Pour your fresh brew into a chilled glass packed with fresh ice cubes, find a comfortable spot, and take that well-deserved first sip. You've just mastered the ultimate home-brewed iced coffee!
✨ Happy Brewing! ✨