Pre-wet the filter and dump out the water from the cup.
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 (205ºF/96ºC), 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 the total weight is 500g/500ml.
Serve the Japanese iced coffee with additional ice in a glass.