Pull & Pour's single-serve iced recipe, credited to Jake at No Sleep Roastery, uses fifteen grams of coffee with staged hot-water additions of thirty, seventy and fifty grams. The coffee is brewed onto ice and served over more ice. This is a hot-extracted flash brew, not a cold-brew steep, and the melting ice contributes to the final dilution.
The retrieved text does not state an exact ice quantity clearly, so one should not invent a complete water budget from the hot pours alone. The source suggests a medium-fine grind and a short initial wetting before the later pours. A recipe number from another grinder is not needed to understand the principle: less hot water passes through the coffee than in a comparable full hot brew.
For an adaptation, measure the ice as well as the hot water and record the finished drink. Taste after mixing and some melting rather than judging only the concentrate. If the result is too dilute, distinguish the serving-water issue from insufficient extraction. This makes the source's simple approach a useful starting idea while keeping the missing quantity visible.
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