• Start boiling plenty of water in a drip kettle. Once boiling, remove the kettle from the heat and allow the water to cool slightly to 205ºF/96ºC. In the meantime, prepare the rest of the steps below. Tip: Do not use boiling water (212ºF/100ºC) for your pour-over coffee; it will over-extract the flavor from the grounds and result in a bitter brew.
  
• Meanwhile, place a paper coffee filter in a coffee dripper set on top of a mug or cup. Pre-wet and rinse the filter with some hot water from the kettle. Let it drain, then dump out the water from the cup.
  
• In a coffee grinder, grind 30 g coffee beans (1 oz) to a medium or medium-fine grind size. I selected the Drip setting on my grinder.
  
• Set a pour-over server or carafe on a digital kitchen scale, then turn it on. Measure and add about 150 g ice (5.3 oz) to the server.
  
• Set the dripper on top of the server. Add all the ground coffee to the rinsed filter in the dripper. Level the grounds. Press the Tare button to reset the scale to zero.
  
• When the water in the drip kettle registers 205ºF/96ºC, slowly pour 125 g (4.2 oz) of hot water in a circular pattern around the cone of the dripper, fully wetting the grounds. Allow the coffee to steep and drip for 30 seconds. Then, slowly pour another 250 g (8.5 oz) of hot water onto the grounds in a circular pattern. Allow the coffee to steep and drip into the server. When finished, you should have about 500 ml (17 oz) of iced coffee.
  

To Serve

• Serve the Japanese Iced Coffee over additional ice in a glass and enjoy!
  

To Store

• Place the coffee in an airtight container and store it in the refrigerator for no longer than 1 day to preserve freshness and aroma.