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Japanese brew guide on iced pour-over coffee

This is our basic recipe for pour-over light roast coffee; read through and watch the brew guide by our head roaster Kosuke to make your perfect cup of coffee at home!

What you need: 

  • Light roast coffee
  • Kettle
  • Teaspoon
  • Hario V60 dripper
  • Conical paper filter
  • Server
  • Scale

Colombia Lisandro Quilcue [Light roast]

Hario V60 Dripper Ceramic White

TORCH Coffee Server Pitchii


  • Coffee: 16g
  • Grind size: Medium fine
  • Hot water: 150g (91℃)
  • Ice cubes: 70g

Step by step: 

  • First pour: 0:00, +40g
  • Second pour: 0:40, +60g (Total: 100g)
  • Third pour: 1:10, +50g (Total: 150g)
  • Finish brew time: Approx. 2:10 


  1.  Add the 70g of ice cubes inside your server before brewing
  2. Try to finish each pour in 10 seconds
  3. Make the third pour nice and gentle. The purpose of the third pour onward is the adjustment of concentration level.
  4. Make sure all the ice cubes inside the server is melted before serving.
  5. Serve the coffee with brewed coffee with more ice cubes. 


Checkout our video: