Japanese Iced Coffee
The treat we look forward to the most in the morning is a cup of Japanese Iced Coffee. It releases all the wonderful flavors and aromatics from the coffee beans.
Servings: 2
Ingredients
- 1 oz coffee beans, (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.)
- 5.3-5.6 oz ice
- 1 ½ cup hot water, (plus additional water for step 2; 12.3 oz; It should be 205ºF (96ºC). Boiling water 212ºF (100ºC) should never be used as it will burn the coffee.)
Instructions
- Start boiling water.
- 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.
