Filter
Japanese Iced Coffee
Brewed hot straight onto ice, so it chills in seconds instead of steeping for hours.
- Ratio
- 1:15 - 1:17
- Coffee
- 15-30 g
- Water
- 150-240 ml
- Water temp
- 94-96 °C
- Time
- 2:30-4:00
- Bloom
- 30-45s
- Grind
- Medium-fine
A starting point - adjust to your beans.
The ice belongs downstream of the bed so the coffee still extracts at full temperature and only meets the cold afterwards. Because a whole dose is extracted with roughly two thirds of the usual hot water, the grind goes a step finer than the same brewer's hot recipe - you buy the missing extraction back with surface area, not with time.
How to go about it
Put the ice in the vessel under the dripper - not in the cone, and never on the coffee bed.
Count the ice as part of the water: between a third and a half of the total goes in frozen.
Bloom and pour as you would for any cone, and be finished inside three and a half minutes.
Where these numbers come from
Perfect Daily Grind and Common café practice.