Japanese Style Iced Coffee Recipe
How to Make Refreshing Japanese-Style Iced Coffee: A Simple Recipe
With summer here, there’s no better way to cool off than with a refreshing cold coffee drink. During a recent trip to Japan, we discovered the Japanese-style iced coffee—a cold brew alternative that’s been a staple in coffee shops across Japan for years. This quick and easy method takes just 3-4 minutes to make and offers a cold, flavorful coffee experience that retains the complexity of a pour over.
What You'll Need:
- Electric kettle
- Coffee decanter or server
- Coffee dripper & filter
- Coffee or kitchen scale
- Finely ground coffee
- Ice
Directions:
1. Heat Water:
Set your electric kettle to 203°F (95°C).
2. Prepare Ice:
Add 165 grams of ice into your coffee decanter or server.
3. Pre-Rinse Filter:
Rinse your coffee filter to avoid heating your decanter.
4. Add Coffee Grounds:
Put 30 grams of finely ground coffee into your dripper.
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5. Bloom Coffee:
Pour 60 grams of hot water slowly into the dripper, letting the coffee bloom for 30-45 seconds.
6. Pour Water:
Add 150 grams of water and let it drip for about 1 minute. Stir in a circular motion for better extraction.
7. Final Pour:
Pour the remaining 105 grams of water, letting it drip completely. You should have used a total of 315 grams of hot water.
8. Swish & Serve:
Gently swirl the decanter until the ice melts. Serve your Japanese iced coffee over ice for an ultra-refreshing experience.
Tip:
Use ice that’s substantial enough to chill the coffee quickly without diluting it too much.
In just a few minutes, you’ll enjoy a refreshing, flavorful iced coffee with the complexity of pour-over coffee.
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