How to make iced filter coffee

Ethiopia is undoubtedly home to tasty coffee. The conventional Ethiopian coffee usually made at home is hot. Probably the first and only time you've had an iced coffee - a modern coffee contraction - was at a cafe! The nature of cold brew makes it easy for cafes to brew large amounts of it days before serving it. While some are bottled, others are carbonated. However, it can be brewed fresh for customers. This is a specialty coffee you can try at home - you can even play around the taste.

When iced coffee or cold brew is being mentioned, what comes to the mind of many coffee lovers is the Ethiopian coffee. The reason might not be distant from the fact that the Ethiopian coffee cold brew process reduces the bitter taste that is often associated with making iced coffee from hot coffee. Not only that, but it also makes the coffee taste chocolaty, pleasant, and with pretty low acidity.

The iced filter coffee (also known as pour-over coffee) revitalizes the body system during the hot summer season round the year. Rather than being brewed with cold water only, the Ethiopian cold brew coffee is done with hot water over ice. It is a complex, sweet, and fruity Ethiopian coffee option to revert to as well as uplift the spirit after a hot day. The procedures are not complex, as the making is just a little tweak of the regular brewing technique. Thus, the technique can be replicated on your kitchen counter.


- 65g of coffee per liter of water

- 200g of ice

- 300 mils of hot water

- Decanter

- Paper filter


To start with, brew with 65 grams of coffee per liter of water or 5 grams more than you would usually use. (Grind the coffee a little bit finer than you usually would).

1. Brew with 40% of the brew weight as ice and 60% as hot water. In other words, in a 500 mls brew, there are 200 grams of ice and 300 mls of hot water.


2. Place 200g of ice into the decanter. Bloom with 2-3 times the weight of coffee as water and allow to bloom for at least 45 minutes.


3. Try and stretch the brew between two and a half to three minutes. It is not compulsory to have a pouring kettle.

4. At the end of the brewing, stir once in a circular motion and once in the opposite direction and allow to drawdown.

5. After brewing, swirl the decanter as thoroughly as you can to get rid of any remnant of ice and then pour fresh ice cubes in a glass.

6. When you are about taking the coffee, pour some of the cold brew over the ice in the glass, and enjoy. Stir gently to combine the coffee and drink before the ice starts to melt.

You can add a little water to dilute the specialty coffee or sprinkle with some sugar that easily dissolves, along with your favorite milk/cream. You can store the unused cold brew in the fridge for up to two weeks. However, it is best stored without milk or cream.

Helpful Tips

Coffee to water ratio

Generally, the uniqueness of the Ethiopian coffee has earned it a great number of consumers. The reason for the choice of 5 grams more per little is because, when coffee gets cold, it loses some of its aromatic intensity and tastes less intense, which is usual of any cold beverage. Apart from that, when it gets chilled down, it still dilutes a little bit when served over the ice. The more the coffee, the longer the process of extraction because there is less brew water than usual.

Ice to brew water ratio

With 400 grams of ice and 100 grams of hot water, for instance, the beverage would be very cold, though the extraction would be good. In the procedure, -18 and -20°C ice was used.

Tip: For domestic freezers, you could use more ice; for an ice machine, the ice may not be that cold, and you may need more ice.

Bloom Time

This determines the extraction that would be gotten from the specialty coffee. The longer the bloom time, the higher the extraction.


If there are still some remnants of ice in the brew, use more brew water. It gives the specialty coffee more quality extraction.

The iced filter coffee is an easy, affordable home-made coffee option. Any variety of coffee will work. Overall, Ethiopian coffee is smooth, slightly sweet, super refreshing, and sends some chill to the spine after a hot day, though it can be complex. Thus, it is mindless summer fun.

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