Achieve iced coffee perfection using this simple instant cold-pour-over technique.
This Japanese iced coffee is loaded with great flavors, always freshly brewed and will give you a first class iced coffee.
The technique is simple, yet genius. It calls for the same coffee grounds to water ratio like when making regular coffee, with one difference: we use half of the water for brewing, and half as ice cubes. Our goal is to make double strong coffee and use ice to cool it down and dilute to its ideal strength. The ice literally locks all the flavors, which results in fresh, sweet and lively iced coffee.
For 1 serving 8 fl.oz, I use 2 full tbsp coffee (1 c. scoop) coffee, 4 ounces water and 4 large ice cubes. For 2 cups I need 4 tbsp coffee and 16 ounces water (8 oz water and 8 oz ice cubes) and so on. The ratio of coffee grounds to water is a personal preference, just remember to replace half of the water with the same amount of ice cubes. Normally, one large ice cube equals 1 oz water.
What’s great about this recipe, is that the coffee is always brewed fresh and you don’t have to let it rest overnight like with cold brewed coffee. Also, you can easily adapt the recipe to make more servings or to make stronger/weaker brew.
To make Japanese iced coffee, you will need some manual pour over tool, like Chemex or pour over filter. I use Hario V60 dripper #02.
This iced coffee is so good, it’s so worth it to invest in good pour over filter. Not to mention that using a pour over is a simple and convenient way to brew an excellent (hot) coffee at home. But you don’t need to go crazy with several items: pour over dripper, coffee grinder, a scale, hot water kettle (some brew kits can go up to $250!). Hario V60 is high in quality with a very budget-friendly price – and, it’s the only one you’ll need! It comes with paper filters & a scoop so you can easily measure out your coffee. Get some good, fresh coffee and that’s it. Regular electric kettle works great, there’s no need to buy a special one right away.
JAPANESE ICED COFFEE RECIPE
Yield: 2 servings, 16 fl oz
4 tbsp coffee
8 ounces water
8 large ice cubes
1. Heat up 8 ounces of water in a kettle
2. Place a paper filter into the dripper and rinse it with water. Discard the rinse water.
3. Put 8 ice cubes in a server/carafe and place a dripper on top
4. Add 4 full tbsp (2 c. scoops) ground coffee. Medium to fine grind.
5. Next, pour just a little bit of water to cover grounds and let them bloom for about 30 seconds.
6. Continue pouring hot water slowly over the grounds (evenly, in circles) until you’ve poured all the water. This should take about 2 – 3 minutes total.
7. When the filter stops dripping, remove it from the mug/carafe.
8. Serve and enjoy!
notes: serve black or add milk, sugar or creamer to suit your taste.
PS. The key to good iced (and hot) coffee is fresh, good coffee. If you decide to try this method, I suggest to try out at least one new coffee too. They don’t have to be expensive. Stop by your local roasting company and see what they have or check out those really popular ones like Verve Coffee Roasters, La Colombe, Intelligentsia, Stumptown. They all have great websites and ship. You can get whole bean or choose a grind level, and they are always freshly roasted.