Briefly rinse the paper filter with hot water, and discard the rinse water. This will give your coffee the purest flavour possible.
For pour-over, use coffee ground for a paper cone. It’s a relatively fine grind that looks like granulated sugar.
Iced pour-over is brewed at double strength and diluted with ice, so measure 4 tablespoons of coffee for every 6 ounces of hot water.
Use hot water that’s just off the boil and fill the cone halfway to saturate the grounds. Pause for 10 seconds and let the coffee bloom. This lets it hydrate evenly and begin to develop flavour.
Slowly add the rest of the water, pouring in small, steady circles to cover all the grounds.
Pour your brewed coffee over fresh ice to chill, and serve immediately.
African coffees are popular for iced pour-over because of their superb juicy body, and tangy, sparkling citrus notes.