As the temperature climbs, your coffee routine doesn’t have to lose its complexity. While many reach for a bottle of cold brew, we’re here to make a case for the Iced V60
It’s fast, it’s vibrant, and it captures the soul of the bean in a way immersion brewing simply can't.
Iced Filter vs. Cold Brew: What’s the Difference?
While both are cold and caffeinated, the science behind them results in two very different flavor profiles:
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Cold Brew: By steeping grounds in cold water for 8-12 hours, you bypass the extraction of many acids. The result is a full bodied, low-acidity cup with deep chocolate and nutty notes.
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Iced V60 (Flash Brew): By brewing with hot water directly onto ice, you use heat to unlock the bright acidity and delicate florals of the coffee. The ice then instantly "flashes" the brew cold, locking those volatile aromatics into the liquid before they can escape.
The Verdict: If you want a coffee that tastes like a chocolate shake, go Cold Brew. If you want a coffee that tastes like the specific farm it came from, go Iced V60.
Pro-Tips for the Perfect Chill
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Updose for Impact: Because ice eventually melts and dilutes your drink, we slightly increase the coffee-to-water ratio compared to a hot brew. This ensures the flavor remains punchy.
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The Ice Equation: The temperature and amount of your ice matter. If you finish your brew and find a large chunk of ice still sitting in the carafe, your coffee might be too diluted. Next time, use slightly less ice and more hot water to find that perfect thermal equilibrium.
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Water Quality: Always use filtered water. If your water doesn't taste good at 92°C, it won't taste good at 5°C.
Our Top Pick: El Salvador – Los Tres Potros
For the ultimate summer refresher, we recommend our El Salvador Los Tres Potros. As a natural process coffee, it carries a fruit-forward sweetness that truly sparkles when brewed over ice. Expect a clean, juicy cup that feels more like a sophisticated tea than a heavy coffee.
The Recipe: Step-by-Step Iced V60
The Specs:
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Coffee: 22g (Medium-fine grind, same as regular V60)
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Ice: 75g (in the carafe/chamber)
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Water: 225g (filtered, at 92°C)
The Method:
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Prep: Place 75g of ice in the bottom of your V60 carafe. Set the black filter holder on top and insert a paper filter.
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Rinse: Thoroughly pre-wet the paper filter with hot water (discard this water before adding the ice).
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Grounds: Add your 22g of El Salvador coffee to the filter.
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First Pour (The Bloom): Pour 75g of water. Let it bloom and settle.
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Second Pour: At 45 seconds, pour another 75g of water in a steady circular motion.
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Final Pour: At 1 minute 30 seconds, add the final 75g of water.
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The Finish: The total brew time should land around 2 minutes 20 seconds.
Serving Suggestion: Swirl the carafe to ensure all ice is melted and the temperature is uniform. Pour into a fresh glass filled with clean ice. For an extra hit of summer brightness, add a thin slice of lemon.
Enjoy your brew!