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)

  1. Heat water in an electric kettle to 203°F (95°C)
  2. Add 165 grams of ice into a coffee decanter or server
  3. Pre-rinse your filter in the sink to avoid heating your decanter
  4. Add 30 grams of finely ground coffee into your dripper
  5. Slowly pour 60 grams of water into the dripper, and let the coffee bloom for about 30-45 seconds
  6. 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
  7. 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
  8. Swish the decanter lightly until the ice melts
  9. 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.

 

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