P‍‍ros:

  • It makes cold coffee faster: it takes about 10 minutes including the time to boil water.

Cons:

  • 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.

Japanese Iced Coffee アイスコーヒー | Easy Japanese Recipes at JustOneCookbook.com

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.

Japanese Iced Coffee アイスコーヒー | Easy Japanese Recipes at JustOneCookbook.comJapanese Iced Coffee アイスコーヒー | Easy Japanese Recipes at JustOneCookbook.com

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.

Cold Brew Coffee | Easy Japanese Recipes at JustOneCookbook.com

If you missed my Cold Brew recipe, please read here.

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Japanese Iced Coffee
Japanese Iced Coffee アイスコーヒー | Easy Japanese Recipes at JustOneCookbook.com
Print
Prep Time
10 mins
 
Course: Drinks
Servings: 2
Ingredients
  • 30 g coffee beans (See Notes)
  • 150-160 g ice (150 - 160 g = 5.3 - 5.6 oz)
  • 340-350 g hot water (plus additional water for step 2) (350 g = 1 1/2 cup = 12.3 oz)
Instructions
  1. Start boiling water.

    Japanese Iced Coffee 1
  2. Pre-wet the filter and dump out the water from the cup (read this article if you want to know why).
    Japanese Iced Coffee 2
  3. Grind 30 grams beans (I select "drip").  

    Japanese Iced Coffee 3
  4. Add 150-160 grams of ice to the server.

    Japanese Iced Coffee 4
  5. Add ground coffee into rinsed filter.

    Japanese Iced Coffee 5
  6. 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.

    Japanese Iced Coffee 6
  7. Serve the Japanese iced coffee with additional ice in a glass.

    Japanese Iced Coffee 7
Recipe Notes

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.