Japanese iced coffee
Pour-over brewed hot straight onto ice, so it chills at once and keeps the bright acidity and aroma of a hot cup.
Japan · Pour-over · Iced · Medium
- Coffee
- 20 g
- Water
- 200 ml
- Ratio
- 1 : 16
- Temperature
- 93–96 °C
- Time
- 5 min
- Caffeine
- About 125 mg
1 : 16 in total: 200 ml hot water and 120 g ice.
Light roast, medium-fine grind- Flash-brewed coffee 280 ml
- Ice 60 ml
Ingredients
- 20 gGround coffeemedium-fine, a little finer than for a hot V60
- 200 mlHot water93 to 96 °C
- 120 gIce, in the server
- 60 gIce, for the glassoptional
Method
Rinse the paper in the dripper with hot water and pour that water away. Put 120 g of ice in the server underneath.
Add 20 g of coffee, level it, and pour 40 ml of water at 93 to 96 °C to wet all the grounds. Wait 45 seconds.
Wait0:45Pour the rest of the water slowly in small circles, reaching 200 ml at about 1 minute 45 seconds.
Pour1:00Let it drain; it should finish at 2 minutes 45 seconds to 3 minutes.
Swirl the server until the ice has melted, then pour over fresh ice.
Tips
- Grind a little finer than for a hot V60; there is less hot water to extract with.
- Weigh the ice as carefully as the water; it is part of the brewing water.
- A light roast suits it best, because the fruit and acidity it keeps are what make the drink.
About this drink
Japanese iced coffee, or flash brewing, is hot pour-over brewed straight onto ice, a method long used in Japanese coffee shops. The hot water extracts the full flavour and aroma, and the ice chills and dilutes the coffee as it lands. It keeps the bright acidity and fruit of a hot cup, where cold brew tastes rounder and flatter.
