Summer is officially here, and what better way to celebrate the season of fun in the sun than with cold coffee drinks.
On a recent trip to Japan, we tried Japanese style iced coffee and it had us wondering where has this been in our lives? This particular style of coffee is a cold brew alternative that has been served in coffee shops all over Japan for quite some time. It takes only 3-4 minutes to make, and retains almost the same complexity of flavors as a pour over coffee, but with a cold and refreshing taste.
WHAT YOU'LL NEED
- An electric kettle
- Coffee decanter or server
- Coffee dripper and filter
- Coffee or kitchen scale
- Finely ground coffee
- Ice
DIRECTIONS
(Adapted from James Hoffman's Iced Filter Coffee Recipe)
- Heat water in an electric kettle to 203°F (95°C)
- Add 165 grams of ice into a coffee decanter or server
- Pre-rinse your filter in the sink to avoid heating your decanter
- Add 30 grams of finely ground coffee into your dripper
- Slowly pour 60 grams of water into the dripper, and let the coffee bloom for about 30-45 seconds
- Pour an additional 150 grams of water. Let it drip down for about 1 minute. Feel free to stir the coffee in a circular motion for more extraction
- Add the final 105 grams of water and let it drip down completely. You should have used a total of 315 grams of hot water
- Swish the decanter lightly until the ice melts
- Serve the coffee in a glass with some ice
Tip: Use ice pieces that are substantial enough, but melts rather quickly
Et Voilà! A refreshing and complex iced coffee you can enjoy in just 3-4 minutes.
