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Japanese Style Iced Coffee Recipe

Chris Clark
How to Make Japanese Iced Coffee
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Drinks
Cuisine Japanese
Servings 1

Equipment

  • V60 Pour Over Dripper, Kalita Wave or Chemex
  • Kettle
  • Coffee scale
  • Coffee Grinder

Ingredients
  

  • 30 grams ground coffee medium-fine grind size
  • 180 grams Ice cubes
  • 270 grams hot water Temperature 205°F (92ºC)

Instructions
 

  • Weigh 30 grams of coffee beans. Grind them to medium-fine size.
    japanese-iced-coffee-weigh-beans
  • Weigh 180 grams of ice and place the ice cubes into the cup. Fill water to a kettle and heat the water to 205 °F.
    ice-in-the-carafe
  • Rinse the coffee filter, then place the dripper on the cup with ice. Add ground coffee to the filter.
    parepare-to-make-iced-coffee
  • Use 60 grams of water to bloom the coffee for at least 45 seconds. Stir and mix the coffee with a spoon for proper agitation.
    bloom-iced-coffee
  • Pour 270 grams of hot water over the coffee grounds, slower than usual pour-over. Try to increase the brewing time to three minutes.
    pour-water-iced-coffee
  • Use a spoon to stir the coffee in a circular motion at the end of the brew, and let it draw down.
    final-stir
  • After brewing, swirl the coffee decanter to make sure all the ice cubes are melted.
    swirl-after-brewing
  • Prepare a cup with fresh ice cubes, pour the freshly brewed coffee to the cup and enjoy.
    serving-japanese-iced-coffee
Keyword iced coffee, iced filtered coffee, japanese iced coffee, japanese style iced coffee
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