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Necessary equipment for brewing japanese iced coffee

Japanese Iced Coffee Recipe

Murat Aktas
The Japanese Iced Coffee recipe is a method that brews hot coffee directly over ice, resulting in a flavorful and aromatic cup that's instantly cooled. This technique balances the robust taste of freshly brewed coffee with the refreshing qualities of iced beverages, making it ideal for those who appreciate a quick and vibrant coffee experience.
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Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Course Beverage
Cuisine American
Calories 2 kcal

Equipment

Ingredients
  

  • 20 gr Coffee Beans
  • 180 ml Hot Water
  • 120 gr Ice Cubs

Instructions
 

  • Calculation
    The ideal coffee-to-water ratio for Japanese iced coffee is 1:15. For each unit of coffee, you should use 15 units of water. For example, if you’re using 20 grams of coffee, you should use 300 ml of water.
    Remember that some of the water used for brewing will come from the ice. In general, the hot water-to-ice ratio for Japanese iced coffee is 50%, meaning that the water-to-ice ratio is often 1:1. Using the 300 ml brew example means that 150 ml of the water should be liquid, and 150 ml should be ice.
  • Heat the Water
    The ideal water temperature for Japanese iced coffee is just below the boiling point. If you have a thermometer, you can aim for 203°F (95°C). If you don’t have a thermometer, that’s not a problem. Simply boil the water, turn off the heat, and wait for 30 seconds.
    For a more balanced brew, you can use a gooseneck kettle.
  • Grind Your Coffee Beans
    The ideal grind size for Japanese iced coffee is medium-fine. My recommendation for grinding is to go slightly finer than you would for other pour-over methods, as grinding your coffee beans more finely creates more surface area and leads to better extraction.
  • Rinse Paper Filter
    Place the paper filter in your V60 and rinse it with hot water. Remember to remove the V60 from the decanter while doing this, or the ice cubes will start melting at the wrong time. Also, sudden temperature changes can damage the V60’s glass.
  • Add Coffee Grounds and Ice Cubes
    Place the decanter on the scale and add the ice cubes. Then, add the coffee grounds to the V60 on top of the decanter. Take the tare weight of your scale.
  • Bloom
    Start the timer and add water for the bloom. The amount of water you need to add is one unit of water for one team of coffee grounds. For example, if you’re using 30 grams of coffee grounds, pour 60 ml of hot water over them.
    Make sure that all of the coffee grounds are wet while adding water. Then, wait for 45 seconds.
  • Pour the Remaining Water
    After 45 seconds, pour the remaining water in a circular motion, slowly and evenly.
  • Swirl
    After pouring all of the water, swirl the V60 and decanter together lightly. This will help to mix all of the sludge and increase extraction.
  • Serve
    Wait for all the water to drain into the decanter, then separate the decanter from the V60. Give the decanter one final swirl to mix all the coffee, then serve with ice.

Nutrition

Serving: 1gCalories: 2kcal
Keyword cold brew, iced coffee, japanese iced coffee
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