Japan·No added fat or sugar
Japanese iced coffee
Brewed hot directly onto ice — the aromas survive
Cold brew is smooth but flat. Flash brew is bright and floral because you capture the volatile aromatics before they escape.
Tall glass
Ratio
1:16
Ice
40% of water
Time
2:30
Servings
1
Ingredients
- coffee, medium-fine20 g
- water at 93 °C200 g
- ice, in the server130 g
Method
1
Weigh ice into the carafe
The ice is part of the brew water, not an addition. That is why the ratio still works out at 1:16.
2
Bloom
Pour 45 g, swirl, wait. The bed should puff up.
3
Pour in two stages
To 120 g, let it drop, then to 200 g. Aim for the drawdown to finish around 2:30.
4
Swirl and serve
Swirl the carafe to melt the remaining ice, then pour over fresh cubes.
Notes
- Best with washed Ethiopian or Kenyan coffee. Floral and citric notes come through far louder cold.
What you need
- Pour-over cone
- Scale (0.1 g)
- Gooseneck or variable-temp kettle