How To Make Japanese Style Iced Coffee Recipes
HOW TO MAKE JAPANESE-STYLE ICED COFFEE
Want high-quality iced coffee in minutes? This method makes it happen by brewing coffee right over the ice. I make mine even simpler by placing a pour-over cone right over a big mason jar. Just add cream, plop in a straw, and morning's made!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 8
Steps:
- Fill the mason jar or carafe with the 2 cups/8 oz./230 g. ice.
- Set a filter in the brewer, set it over the mason jar (if using) for brewing, and add the coffee grounds.
- Bring the water to a boil. Slowly pour just a bit of the water over the grounds - just enough to cause the coffee to expand (also known as "blooming"). Once all of that water has dripped through, slowly pour about half of the remaining water over the top. When that has finished dripping through, slowly pour the remaining water over the top. Let drain completely.
- If using a mason jar, remove the drip brewer. If using a carafe, remove the filter and grounds then pour into a glass. Add ice, cream, and/or sugar if desired. Add additional ice, cream, and/or sugar if desired and stir. Serve immediately.
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- Before you do anything else, you need to weigh the coffee, water, and ice. We recommend starting with equal amounts of water and ice. Use the kitchen scale to weigh 1 oz (25 g) of coffee and 7 oz (200 g) each of water and ice.
- Boil the water. This recipe requires water fresh off the boil. For the best results, we recommend using a gooseneck kettle like the Hario Buono.
- If you have a grinder, grind your coffee to a medium consistency. A good starting point is the grind size you would use for a traditional hot pour-over. If you are using pre-ground coffee, you can skip this step.
- Whether you are using V60 or Chemex filters, make sure you rinse the filter before brewing. Rinsing the filter eliminates a papery taste that can otherwise linger and also preheats the brewer for optimal extraction.
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