The treat we look forward to the most in the morning is a cup of Japanese Iced Coffee. It releases all flavors and aromatics from the coffee beans without the acidity.
Every morning, the one thing I truly look forward to the most is the first sip of coffee. As Mr. JOC and I both enjoy coffee, we purchase and try different beans from local and independent coffee roasters, as well as coffee shops we visited when we travel.
As Cold Brew coffee got more popular in the recent years, many coffee lovers seem to be more interested in how we make iced coffee in Japan, known as Japanese Iced Coffee. Today I’m sharing how the Japanese make iced coffee, which to us is “the best” way to enjoy coffee (until we find a better way).
Watch How To Make Japanese Iced Coffee
If you love iced coffee, you must try Japanese Iced Coffee. Enjoy all the flavors and aromatics from the beans without the acidity.
What is Japanese Iced Coffee?
Japanese iced coffee is simply coffee brewed with hot water, directly onto ice. One-third of the liquid is in the form of ice and the other two-thirds in the form of pour-over.
What makes Japanese iced coffee different from just adding ice to hot coffee? As you pour the hot water over the coffee grounds, it extracts a wide range of tasty flavors and aromatics from the ground coffee. As it drops onto the ice cubes, the ice cubes instantly lock those flavors by flash-chilling at the same time diluting the concentrate.
Taste of Japanese Ice Coffee
To really test out this method, we tested both cold brew and Japanese iced coffee with multiple coffee beans. For each side-by-side comparison, the first thing we noticed was that Japanese iced coffee has much more flavors and aromatics. The subtle hints of caramel, chocolate, berries, and other delicious flavors hidden in the coffee beans are more pronounced with Japanese iced coffee method for the same exact beans.
When done well, the Japanese iced coffee will result in a more flavorful, brighter, and complex iced coffee. You can also produce different results with the same coffee by adjusting the pour rate and grind size.
Pros and Cons of Japanese Iced Coffee
- It makes cold coffee faster: it takes about 10 minutes including the time to boil water.
- It makes just one to two servings at a time.
- A little more labor intensive than cold brew and more work to make a big batch the night before.
Equipment You Will Need for Japanese Iced Coffee
If you are already making hot coffee with a dripper, you will not need to buy special gear.
- Dripper (I use Hario V60 coffee dripper 02 ceramic)
- Server (I use Hario V60 range server 600)
- Drip kettle (I use Hario V60 drip kettle “Buono” 120)
- Paper filter (I use Hario V60 paper filter)
- Kitchen scale
In conclusion, if you are a coffee lover and especially iced coffee, please give Japanese iced coffee a try. We recommend using delicate beans that are full of flavors. If you live in the bay area try the beans from Sightglass, Ritual, Four Barrel, or Blue Bottle.
Lastly, if you travel to Salt Lake City, stop by and purchase some beans from John at the Salt Lake Roasting Co. John has an amazing selection of coffee beans from all over the world and we always stop by for some coffee and pastries when we go skiing in Utah. He also ships his delicious beans so you can purchase them online.
If you missed my Cold Brew recipe, please read here.
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- 30 g coffee beans (See Notes)
- 150-160 g ice
- 340-350 g hot water (plus additional water for step 2) (350 g = 1 1/2 cup)
Start boiling water.
- Pre-wet the filter and dump out the water from the cup (read this article if you want to know why).
Grind 30 grams beans (I select "drip").
Add 150-160 grams of ice to the server.
Add ground coffee into rinsed filter.
Pour 20-25 grams of hot water (205F/96C - See Notes), using a circular motion around the cone and fully wetting the grounds. Allow the coffee to steep for 30 seconds. Pour remaining hot water (up to 350g) so total weight is 500g/500ml.
Serve the Japanese iced coffee with additional ice in a glass.
Coffee beans: Any coffee works well. Our preference is a light to medium roast with bright flavors. 1 Tbsp is roughly 5 grams but each coffee grinds weigh differently but close.
Hot water: It should be between 195 F (91 C) and 205 F (96 C). The closer to 205 F (96 C) the better. Boiling water (212 F / 100 C) should never be used as it will burn the coffee.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.