Cold Bloom Iced Pour Over

Welcome to Brew Diary by Cêri Coffee.

This is where we slow down and explore brew recipes in a way we truly enjoy, with curiosity, an open mind, and an appreciation for small, comforting moments.

Today, we’re sharing the Cold Bloom Ice Pour Over recipe, inspired by Rikuto Tanaka. Unorthodox yet intentional, this method enhances sweetness while preserving the coffee’s aroma through cold blooming.

Overview

Coffee: 15g
Water: 150g
Ice: 45g
Cold Bloom Temperature: 15-20°C
Temperature: 92°C
Grind: Medium 
Filter: Conical V60

Brew Steps:

• Cold Bloom (2:00)
  • Add 15g of ground coffee to a small glass.
  • Pour 30g of room-temperature water over the coffee.
  • Gently stir the mixture.
  • Let the mixture sit for 2 minutes.
  • Transfer the entire coffee mixture into the filter.

• Pour Over (Reset timer when hot pouring begins)
  • Place 45g of ice in the server before brewing
  • 1st Pour (0:00-0:30): Up to 45g
  • 2nd Pour (0:30-1:00): Up to 90g
  • 3rd Pour (1:00-2:00): Up to 120g
  • Drain Time: ~2:00

Hope you guys enjoy this recipe!