Japanese Iced Coffee Brewing

DifficultyBeginner

This Japanese iced coffee recipe is a simple and quick way to brew iced coffee. Popularized in Japan, this method is a favorite for brewing our Ethiopia Yirgacheffe coffee. Drink it on its own or use the iced coffee as a base for bourbon or vodka coffee cocktails.

Japanese Iced Coffee Brewing

Yields1 Serving
Prep Time3 minsTotal Time5 mins

 20 g Ethiopia Yirgacheffe (or 0.7 oz)
 156 g Ice (or 5.5 oz)
 170 g Water (or 6 oz)
 Scale
 Decanter
 Hario V60
 Hario Filters

1

Assemble brewing tools. In this case, we are using a Hario V60 dripper to brew, which requires a decanter, a 02 Hario Filter, a scale and a brew kettle.

2

Pre-heat cold, filtered water in a brew kettle.

3

Weigh 20 Grams (or 0.7 oz) of Yirgacheffe coffee.

4

Grind Yirgacheffe at a Medium-to-Slightly Coarse setting using a Burr Grinder.

5

When the water temperature reaches 200 degrees Fahrenheit, place your paper filter in your V60 dripper. Pre-wet your filter with the hot water by pouring a small amount of water over the sides of the empty filter. The wet filter should stick to the sides of the V60.

6

Weigh out about 156 grams (or 5.5 oz) of Ice into your Decanter. Leave the Decanter on the scale.

7

Place your V60 dripper on Top of the Decanter with Ice.

8

Tare your Scale and add 20 grams (0.7 oz) of ground Yirgacheffe into your pre-wet V60 filter. Once you've added the coffee, make sure your grounds are level. You can do this by picking up the V60 & gently shaking it from side-to-side until the coffee grounds sit flat and level. Replace the V60 on top of the decanter.

9

Tare your Scale. Then pour 40 grams (1.4 oz) of 200-degree water over the Yirgacheffe. You can start your pour in the center of the bed, using a circular motion to move outward. You want all of the coffee grounds to get wet by the time you've poured 40 grams of water.

10

Once you've added about 40 grams of water, stop pouring, and let the water and coffee drip over the ice for about 30 seconds. Carbon dioxide that is trapped inside the roasted coffee is gently escaping from the brew basket. This initial pour is called the "bloom," and allowing the CO2 to escape during this phase will offer a more even coffee extraction when you start pouring again.

11

After 30 seconds, continue to pour in a circular motion until your scale reads 160 grams (5.6 oz).

12

Allow the coffee to brew onto the ice. When the V60 is fully drained, your iced coffee is ready to serve.

13

Pour into a glass, and enjoy!

Ingredients

 20 g Ethiopia Yirgacheffe (or 0.7 oz)
 156 g Ice (or 5.5 oz)
 170 g Water (or 6 oz)
 Scale
 Decanter
 Hario V60
 Hario Filters

Directions

1

Assemble brewing tools. In this case, we are using a Hario V60 dripper to brew, which requires a decanter, a 02 Hario Filter, a scale and a brew kettle.

2

Pre-heat cold, filtered water in a brew kettle.

3

Weigh 20 Grams (or 0.7 oz) of Yirgacheffe coffee.

4

Grind Yirgacheffe at a Medium-to-Slightly Coarse setting using a Burr Grinder.

5

When the water temperature reaches 200 degrees Fahrenheit, place your paper filter in your V60 dripper. Pre-wet your filter with the hot water by pouring a small amount of water over the sides of the empty filter. The wet filter should stick to the sides of the V60.

6

Weigh out about 156 grams (or 5.5 oz) of Ice into your Decanter. Leave the Decanter on the scale.

7

Place your V60 dripper on Top of the Decanter with Ice.

8

Tare your Scale and add 20 grams (0.7 oz) of ground Yirgacheffe into your pre-wet V60 filter. Once you've added the coffee, make sure your grounds are level. You can do this by picking up the V60 & gently shaking it from side-to-side until the coffee grounds sit flat and level. Replace the V60 on top of the decanter.

9

Tare your Scale. Then pour 40 grams (1.4 oz) of 200-degree water over the Yirgacheffe. You can start your pour in the center of the bed, using a circular motion to move outward. You want all of the coffee grounds to get wet by the time you've poured 40 grams of water.

10

Once you've added about 40 grams of water, stop pouring, and let the water and coffee drip over the ice for about 30 seconds. Carbon dioxide that is trapped inside the roasted coffee is gently escaping from the brew basket. This initial pour is called the "bloom," and allowing the CO2 to escape during this phase will offer a more even coffee extraction when you start pouring again.

11

After 30 seconds, continue to pour in a circular motion until your scale reads 160 grams (5.6 oz).

12

Allow the coffee to brew onto the ice. When the V60 is fully drained, your iced coffee is ready to serve.

13

Pour into a glass, and enjoy!

Easy Japanese Iced Coffee Recipe using Ethiopia Yirgacheffe
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