Brewed coffee
Japanese-style iced coffee
Crisp and bright, like a good pour-over served cold.
- Coffee ≈ 220 ml
- About 220 ml plus ice
Pour-over brewed hot straight onto ice, so it chills the moment it hits the carafe. It’s ready in about 4 minutes, where cold brew takes most of a day.
| Ratio | 1:16, coffee to water, counting the ice |
|---|---|
| Recipe | 30 g coffee + 300 g hot water + 200 g ice |
| Milk | None |
| Serve in | Two glasses with ice, 300–350 ml each |
| Time | 3–4 min |
| How strong it tastes | Low to medium |
How to make it
- Put 200 g of ice in the carafe. Rinse a paper filter over the sink, set the cone on top and zero the scale.
- Add 30 g of coffee, ground a little finer than for hot pour-over, and zero the scale again.
- Pour 60 g of water at 93 to 96 °C to wet the grounds and wait 45 seconds.
- Pour up to 300 g and let it drain. Swirl until the ice has melted, then serve over fresh ice.
Tip: If you’ve got a fruity light roast, save it for this.
Common mistake: Forgetting that the ice is part of the water. Brew your usual hot recipe onto ice and it comes out watery.
Variations
- AeroPress: brew a strong cup straight onto ice
- Big batch: 60 g coffee, 600 g water, 400 g ice
At a café
Depending on the café you’ll see it as flash brew, Japanese iced coffee or just iced pour-over.
Japanese-style iced coffee vs. cold brew: Cold brew sits in cold water for 12 to 24 hours. It’s smoother, but the brighter flavours don’t survive. See the cold brew
You’ll need: Pour-over cone, gooseneck kettle, grinder and scale.