How to Make Hario V60 Iced Coffee

What you need

• Ceramic V60 cone dripper
• V60 paper filter
• Digital scale
• Gooseneck kettle
• Serving glass or carafe
• Ice

Method

1. Place a paper filter in the V60, set it over your serving glass or carafe, and fill the glass generously with ice

   The hot concentrate will begin melting ice on contact, so a full load of ice is important

2. Rinse the filter with hot water, then discard the rinse water

   This step is optional and a matter of preference, but rinsing helps extract coffee compounds more efficiently and removes any papery taste from the filter

3. Add 19 g of coffee ground to sugar-granule coarseness and zero the scale

   The coarser grind suits the V60's fast drawdown; extraction strength is controlled through pour count rather than a finer grind

4. 0:00

   Pour 40 g of water evenly over the grounds to begin the bloom, saturating all the coffee

   This is approximately twice the weight of the coffee dose

   Expert tipSkipping the bloom makes it harder to achieve the extraction strength needed for a satisfying iced coffee — do not rush past this stage

5. 0:40

   After 40 seconds, pour an additional 80 g of water in a steady spiral; the scale should now read 120 g

   This is the first main extraction pour

6. Once the water from the first main pour has drawn down, pour the final 80 g of water; the scale should now read 200 g

   This is the second main extraction pour; splitting the brew water into separate pours builds a stronger concentrate than a single continuous pour would

   Expert tipPour count and grind size are the two primary levers for controlling extraction intensity — more pours or a slightly finer grind both raise the strength of the finished concentrate

7. ~2:20

   Stop the extraction at around 2 minutes 20 seconds total and remove the dripper

   Stopping on time prevents over-extraction from setting in during the final drawdown

8. Pour the hot concentrate directly over the ice in the glass and serve immediately

   The brew is intentionally strong so the finished drink remains full-flavored even as the ice melts and dilutes it

Why this works

Keeping the water at approximately 88 °C suits a medium roast, drawing out sweetness without pushing bitterness. Dividing the water into three pours — bloom, first extraction, second extraction — allows each wave to saturate and pull through the coffee bed independently, producing a stronger concentrate than a single slow pour can achieve. The sugar-granule grind provides just enough bed resistance to slow the drawdown without over-extracting across the three-pour sequence. Pouring the hot concentrate over ice instantly chills it, locking in volatile aromatics that would otherwise dissipate during a slow cool-down.

Where beginners go wrong

1. 1

   Iced coffee tastes weak or watery

   The concentrate was not strong enough before hitting the ice. On the next brew, try adding a fourth pour, grinding slightly finer, or increasing the coffee dose to raise extraction strength

2. 2

   Coffee tastes bitter or harsh

   Water temperature may be too high or the extraction ran past the target time. Confirm the kettle is set to around 88 °C and aim to complete all pours by 2 minutes 20 seconds

3. 3

   Uneven extraction or the bed channels

   Make sure the bloom saturates all grounds evenly before proceeding; if dry patches appear after the bloom, a gentle swirl of the dripper can level the bed before the first main pour

4. 4

   Ice melts faster than expected

   Use larger, denser ice cubes if available — they have less surface area than small or crushed ice and melt more slowly, preserving the drink's intended dilution level for longer

What you should taste

Sweet, bright fruit character from an Ethiopian component balanced against a smooth, nutty sweetness; the flash-chill method sharpens both qualities and makes them more vivid in the cold format than they would be in a hot brew

FAQ