A pour-over dripper can make iced coffee without a long cold-brew wait. The central adjustment is simple: some of the water in the finished drink begins as ice. Brewing directly over ice chills the coffee while it melts, so both hot water and ice belong in your recipe notes.
This is a starting point for a home brewer, not a formula that fits every bean and dripper. Use equipment rated for its intended temperatures, follow the manufacturer's instructions and keep hot water away from children and the counter edge. Avoid sudden temperature changes in glass unless the vessel is explicitly suitable.
How iced pour-over differs from cold brew
Iced pour-over starts with hot water and a relatively short brewing process. Cold brew generally steeps coffee in cooler water for longer. Both can be served over ice, but their preparation methods differ. Fellow's home coffee guide describes this distinction and calls brewing directly onto ice flash chilling.
A pour-over dripper holds ground coffee and a filter above a compatible vessel. Hot water passes through the grounds and filter, then the coffee lands on the ice. The grounds are extracted with hot water; melting ice contributes water to the final drink. Keep that extra water in mind when deciding how strong to brew.
Assemble the setup
Choose a stable dripper, the filter designed for its shape, a suitable heat-resistant server or carafe, a kettle, a scale and a grinder. Confirm that the dripper sits securely on the server and that the server can hold the ice and finished brew. A timer can help you repeat the process, while a spoon is useful for mixing after brewing.
Start with clean equipment and drinking water you enjoy. If your filter or brewer instructions recommend rinsing, follow those directions and discard rinse water before adding the measured ice. Do not place a hot, freshly rinsed vessel directly on a cold or wet surface unless its maker says that is safe.