Japanese Iced Coffee
Brewed hot straight onto ice at half the usual water weight, so it flash-chills at full strength. Brighter and more acidic than cold brew.
Method
Pour-over
Typical volume
300 ml
Caffeine
125 mg
Caffeine is a reference value for this drink and brew method, not a measurement of your cup.
Japanese Iced Coffee technique
- Weigh 100g of ice into the server under your V60.
- Dose 20g of coffee at a medium-fine grind, rinse the filter, and heat 200g of water to 93-95°C.
- Bloom with 50g of water for 30 seconds.
- Pour in slow circles to 200g total by 1:30 and let it draw down by about 2:15.
- Swirl the server until the remaining ice melts, then pour over fresh ice if you want it colder.
Total water is halved - 100g of ice plus 200g of water for what would be a 300g brew - so the finished cup lands at full strength. Flash-chilling keeps aromatics a long cold steep never extracts.
What makes it
More pour-over drinks
Log it, and the caffeine with it
The app records every japanese iced coffee you make, estimates the caffeine, and writes it to Apple Health so your daily total counts every source, not just coffee.
Get the app