Beat the Heat: How to Make a Refreshing Cold V60 Pour-Over Coffee

It’s summer here in Australia, and let’s be honest—it’s damn hot. When the mercury rises, a heavy espresso or a milky latte isn't always what you're chasing. You want something crisp, juicy, and revitalizing.

While traditional cold brew is great, it takes 12 to 24 hours of planning. If you need a cold caffeine fix now, the Flash Brewed Cold V60 Pour-Over (often called Japanese Iced Coffee) is your best friend. It’s light, low in acidity, and brings out the funky, floral notes of your beans in a way that heat alone can't.

Here is everything you need to know to brew the perfect cold V60 at home.

Jump straight into our video demonstration. 

The Essentials: What You’ll Need

Before you start, gather your gear. Precision is the secret to a repeatable, delicious brew.

• V60 Dripper: A Size 02 is perfect for a standard serve.

• Paper Filters: We recommend rinsing bleached filters to remove any papery taste.

• Temperature Controlled Kettle: Essential for hitting those specific recipe targets.

• Digital Scales: To measure your coffee, ice, and water precisely.

• The Coffee: Use a light roast "Filter" coffee. We’re using the Sakoko East Timor—a natural process coffee with notes of rose water, marshmallow, and cacao.

• Ice: 70g of fresh ice.

The Recipe: The 70/70/70 Method

This recipe is designed for a single origin that is "super funky" but not overpowering.

Step-by-Step Instructions

1. Prepare the Filter and Vessel

Fold your filter paper to keep it off the sides of the V60 (this prevents "sticking" and encourages better airflow). Rinse the paper with hot water to remove the paper taste and warm the V60.

Note: Since we are brewing cold, you don't need to worry about pre-heating your glass carafe. Empty the rinse water, then add 70g of ice directly into the bottom of the beaker.

2. The Grind

Grind 15g of coffee to a medium-coarse consistency (about 600 microns if you're using a Mazzer ZM). If you're using a single-dose grinder, start the motor before dropping the beans to ensure a consistent particle size. Place the coffee in the V60 and create a flat bed.

3. The First Pour (The Bloom)

Start your timer and pour 70g of hot water. Ensure you wet all the grounds evenly. Let this sit for 1 minute. This "blooming" phase allows the coffee to degas, which you'll see as small bubbles popping on the surface.

4. The Second Pour (The Agitation)

At the 1-minute mark, pour the remaining 70g of water. This pour should be heavy and circular to create agitation. This helps extract those sweet, aromatic flavors quickly before the liquid hits the ice. Aim for a total draw-down time of around 2 minutes and 5 seconds.

5. Swirl and Serve

Give the carafe a good swirl. The hot coffee hitting the ice "flash-chills" the brew, locking in the volatile aromas that are often lost in traditional cooling.

Pro Tips for the Perfect Iced V60

• Mind the Roast: If you are using a darker roast, drop your water temperature to around 89°C–90°C. For light, fruity filter roasts, you can go as high as 96°C.

• The Ice Dilemma: Pouring the coffee over fresh ice in a glass will make it colder, but it will dilute the flavor over time. If you want the full flavor profile, drink it straight from the carafe once the initial 70g of ice has melted.

• Milk or No Milk? This method is designed for black coffee to showcase fruitiness and acidity. If you must add milk, use a darker blend rather than a single origin, as the delicate notes of a light roast will be drowned out by dairy.

• Get Creative: Want to spice it up? Add a sprig of mint or a slice of lemon to the glass for an extra summer kick.

Ready to get brewing?

The Flash Brewed Cold V60 is the ultimate "unexpected guest" hack. While cold brew takes a day, you can whip up a round of these in minutes.