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
A reference figure for the drink, 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
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Log it, and the caffeine with it
Log every japanese iced coffee you make and the app works out the caffeine. On iPhone it writes to Apple Health.
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