COFFEE BROTHERSWORMS · OBERMARKT 8Order ↗The guide · Iced Filter
Ice counts towards the water quantity: brew concentrated and chill immediately.
Recipe, techniques and troubleshooting. All on one page.
Your starting recipe
A starting point for your beans and your taste.
What you need
Tick off what is ready. You can start at any time.
Now it is time to make coffee
Get an overview first. Then work through each action at your own pace.
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Does rinse water reach the ice?
A · What to observeRinse water is discarded separately and does not enter the drink.
How to correct itRinse paper separately and discard all rinse water.
You start the motion. A shortened illustration, not a brewing timer.
Step 1 of 5
Insert the paper filter and pre-rinse it separately. Remove the rinse water completely.
Discard all the rinsing water.
Is ice part of the water total?
A · What to observeWeighed ice is in the suitable carafe; tare again afterwards.
How to correct itWeigh the planned ice, fit the coffee and tare again.
You start the motion. A shortened illustration, not a brewing timer.
Step 2 of 5
Weigh 100 grams of ice into a suitable jug. Put the dripper on top, add 20 grams of coffee and tare again.
Do not use a thin drinking glass as a substitute for a suitable jug.
Is the whole bed wet before the pause?
A · What to observeThe first water portion reaches the dry edges too.
How to correct itWet the whole bed and keep the planned pause.
You start the motion. A shortened illustration, not a brewing timer.
Step 3 of 5
Wet the coffee bed with around 50 grams of hot water. Wait roughly half a minute.
Does the planned brew water pass through the bed?
A · What to observeCalm pouring sends water through coffee, then onto the ice.
How to correct itPour slowly through the bed and follow the planned hot-water amount.
You start the motion. A shortened illustration, not a brewing timer.
Step 4 of 5
Continue pouring slowly until a total of 200 grams of brewing water has passed through the coffee bed.
Is coffee mixed before adding anything?
A · What to observeSwirling combines coffee with the melting ice.
How to correct itRemove the filter, swirl gently and taste before adding anything else.
You start the motion. A shortened illustration, not a brewing timer.
Step 5 of 5
Remove the filter and swirl carefully until as much of the intended ice as possible has melted. Taste before adding more ice or other ingredients.
Add extra serving ice only after tasting.
All steps completed
Take your time tasting. If you want to change something, focus on one setting next time.
Schematic movement and illustrative AI images. Animations shorten the action; follow the quantities, wait times and safety guidance in the text.
If the flavour is not quite rounded yet
Check whether extra ice or rinse water has entered the planned water quantity.
With the same ice and water weights, carefully try a slightly finer grind next time.
Why it works
When brewing hot coffee onto ice, the ice counts towards the planned water total. Some water passes hot through the coffee bed; the rest sits frozen in the carafe and melts as the coffee cools. If you pour an unchanged hot filter recipe onto extra ice instead, you dilute it beyond the original ratio.
As a comparison starting point, use 20 grams of coffee, 200 grams of hot brewing water and 100 grams of ice in the server. That gives you a planned total of 300 grams of water, including the ice. The finished coffee will still weigh less because water stays in the grounds. Adapt this starting recipe to your bean and filter.
Use a vessel suitable for temperature changes. An ordinary thin drinking glass is not a safe substitute for a brewing jug. Ice made from clean drinking water and an odour-free freezer are part of the flavour: frozen kitchen aromas are not something you want to brew along with it.
Less hot water passes through the coffee bed than in a hot filter coffee of the same size. A grind size that worked there is not automatically right here. If the result is sharp and unbalanced, carefully try grinding a little finer without bringing the filter to a standstill. Keep the other variables the same.
The ratio of ice to hot water is a compromise between cooling and brewing conditions. If a lot of ice remains, the actual dilution is not yet complete at the first sip. If everything melts and the coffee is barely cool, check the starting temperature, vessel and quantities. Adjust the recipe in small steps.
For a comparison, do not brew once with tiny ice pieces and once with a huge block. Melting speed can differ considerably. Weigh the ice and use pieces that are as similar as possible. Note whether you add extra serving ice after brewing.
A good tasting sample needs neither milk nor syrup. If you like the base, you can make your own drink from it. Citrus peel changes the aroma, milk the mouthfeel, sweetness the perception. These are deliberate recipe changes, not an obligation to repair bad coffee.
This method is particularly suitable when you want a cold coffee now. Serve promptly. For a larger group, brew suitable smaller batches and mix them rather than filling a small dripper to the rim.
Frequently asked
Yes. Otherwise you dilute your recipe further and without control.
No. Extraction begins here with hot water.