Shop

Visit

Echo Park Cafe

Discover

Account
Recipes

Canyon Iced Pour Over

As the summer days and nights heat up, we love adapting our pour over ritual for a refreshing iced glass of coffee.

While we made these recipes on Chemex, they're really applicable for any type of pour over device. As a rule, grind a little finer for iced pour overs than you would for regular hot (to account for the dilution of the ice), and grind a little finer for other pourover devices than for the Chemex. Experimenting is the fun part, and if that sounds daunting, don’t worry — we explain exactly how you can experiment below. As we’ll allude to later, we always stress to our friends, family and customers that you have the power to make adjustments and change how your cup!

Scale or No Scale? Our recipe is written to work whether or not you have a scale. We think scales are really fun for getting precise with brewing coffee at home, but we know it’s not for everybody — we certainly didn’t start our home coffee brewing journey with one! For that reason, we are big proponents of being able to make amazing coffee without a scale.

May 15, 2024
Photos: Justin Chung

What You'll Need

• Chemex or (pour over set of your choice...)• Filter• Your favorite bag of Canyon• Ice• Kettle• Burr grinder • Water (filtered water highly recommended)• Stopwatch (the one on your phone is perfect!)• Optional: scale

Instructions

  1. Fill up and start your kettle — stovetop or plug-in! If you have a variable temperature electric kettle, set the temp for 203°F or 95°C
  2. Weigh out and grind 36 grams of coffee on a medium setting — a little finer than you would for a hot pour over. Thirty-six grams of whole bean equates roughly to 6 level tablespoons, 1/3 cup, or 2 Hario coffee scoops of whole bean coffee.
  3. Once your water reaches temperature, place a filter in your pour over set and pour hot water through the filter to saturate it and begin the osmosis through the filter
  4. Lift the filter and discard the hot water (you can set the filter in a cup)
  5. If you brought your water to a boil on the stove, make sure it sits for a minute before pouring it over coffee!
  6. Add about 290g of ice (or 2.5 cups) to your Chemex or whatever you’re brewing into, and add filter back in place!
  7. Pour coffee into filter. If you have a scale, tare it out to zero now.

  1. Start your stopwatch or timer.
  2. Bloom the coffee by pouring just enough water to get all grounds wet (about 60g). Let sit for 30 seconds while the coffee blooms!
  3. After 30 seconds, continue pouring water slowly, from the center of the coffee outwards in circular motions, for a total of 288g of water. If you don’t have a scale, just pour slowly for about 15 seconds.
  4. You should be done pouring water between 00:55 and 01:05!
  5. Let the coffee drip completely out. Total brew time should be around 3:00 minutes
  6. Prep some ice in a glass or vessel of your choice
  7. Give your finished coffee a good swirl, discard (compost!) your filter and pour the coffee over ice.
  8. Enjoy black, or pour milk of your choice over the ice and enjoy the show as it cascades over your ice!

More Recipes

View All
Recipes

Peaches & Cream Iced Coffee

A warm peach cobbler in a cup

With peaches in peak season and summer still in full swing, we wanted to create a drink that highlights one of our favorite seasonal fruits.

Perfectly refreshing for a hot summer day, this Peaches n' Cream recipe also appeals to those yearning for fall flavors as the addition of the cinnamon and vanilla is reminiscent of a peach cobbler.

Recipes

Tiramisu with Coffee

Cabincorn is the handle and moniker of Griffin Wilson, a chef who shares videos of delectable culinary creations from the comfort of his cabin in Northern California. After completing culinary school, Griffin traveled the world working in kitchens before finding his sweet spot — making dinners for small groups and events, catering weddings, and sharing his passion via engaging, educational content.

Having connected with Griffin on social media, we shared some of our instant coffee with him. He really enjoyed it, and it sparked a conversation about incorporating it into a recipe. The result is this wonderful tiramisu. We hope you enjoy!

Recipes

Tapioca Pudding

Chef Sandy Ho's inventive tapioca pudding transforms a childhood comfort food into an elegant dessert by infusing coconut milk with coffee and topping it with caramelized Thai bananas and a shot of fresh espresso.