Japanese Iced Coffee (Print View)

Refreshing Japanese-style iced coffee, brewed fresh and cooled over ice to preserve subtle flavors.

# Components:

→ Coffee

01 - 2 tablespoons freshly ground medium-roast coffee

→ Water and Ice

02 - 1 cup filtered water
03 - 1 cup ice cubes

# Directions:

01 - Place the ice cubes into a heat-resistant carafe or pitcher.
02 - Set up a pour-over coffee maker with a paper filter atop the carafe containing ice.
03 - Transfer the ground coffee to the filter and shake gently to level the surface.
04 - Bring the filtered water to 200°F using a kettle.
05 - Pour about 1/4 cup hot water evenly over the coffee grounds to bloom for 30 seconds.
06 - Slowly pour the remaining hot water in a circular motion, allowing the coffee to drip onto the ice below.
07 - Once brewing is complete, gently swirl the carafe to melt the ice and evenly chill the coffee.
08 - Serve immediately over additional ice cubes if preferred.

# Expert Advice:

01 -
  • Uses straightforward equipment you already have like a pour-over and kettle
  • Ready in just 10 minutes with nearly zero cleanup
  • Preserves the flavors and acidity of special coffee beans
  • Light refreshing and not watery like regular iced coffee
02 -
  • Perfect for showcasing delicate single-origin beans
  • Dramatically less bitter than traditional iced coffee methods
03 -
  • I never skip leveling the grounds before pouring as it keeps the flow slow and controlled
  • A kitchen scale makes measuring exact water and coffee easy even if it feels like a fussy step
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