Japanese Iced Coffee
Japan
Hot coffee brewed directly onto ice, which flash-chills it and preserves the bright, complex aromatics that cold brew loses during its slow extraction. It's the fastest way to make excellent iced coffee — you're done in 3 minutes instead of 12 hours. Use a lighter roast to appreciate the clarity.
Brew Time3–4 minutes
TemperatureBrewed hot (90–96°C), served cold over ice
Ratio1:15 total, with ~40% of the water weight as ice in the carafe
GrindMedium-fine (slightly finer than standard pour over to compensate for dilution)
How to make it
- 1
Place 100–120g of ice in your server or carafe.
- 2
Set up a pour-over dripper with a rinsed filter and 20g of medium-fine ground coffee.
- 3
Bloom with 40g of hot water for 30 seconds.
- 4
Pour the remaining hot water (around 200g) in slow circles. The hot coffee will melt the ice as it drips through.
- 5
Swirl to melt any remaining ice, pour over fresh ice in a glass, and serve immediately.