Instructions

1. Bring the water to a boil. Boil the water in a small saucepan over medium heat or quickly bring to a boil in an electric kettle. Remove from the heat and cool while preparing the rest of the coffee. The goal is water between 195°F and 200°F for making the coffee.
2. Prepare the pour over set up. Prepare the filter by folding to fit the cone, put the filter in the cone, and rinse with clean water. Discard this water. Put the ice in a pitcher and put the cone on top. Alternatively, you can set a strainer over a measuring cup filled with the ice and line the strainer with a coffee filter.
3. Grind the coffee and put into the filter. Grind the coffee as you would for drip coffee, about the coarseness of granulated sugar.
4. Brew the coffee. Pour a small amount of the hot water over the coffee and "wet/bloom" the grounds for 1 minute. Pour the remaining water over slowly in circles; the total brew time will be about 4 minutes.
5. Strain the chilled coffee over more ice and enjoy. Use a cocktail strainer to strain the coffee onto fresh ice (this is really just to remove the last bits of diluted ice, so don’t aim for perfect straining).