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Japanese Iced Coffee
Coffee & Drinks

Japanese Iced Coffee

Pour-over straight onto ice: 30 g coffee, 200 g ice, 300 g hot water

20 min4 photographed stepsBeginner

You will brew a flash-chilled iced coffee: half the water as ice in the server, the other half hot through the grounds, so it cools as it brews. Bright, not a 12-hour fridge brick. If you already do pour-over, this is the same motion with ice in the catcher.

What you'll learn

  • Ice is part of the recipe weight, not an afterthought
  • Grind a notch finer than hot pour-over — less hot water, same extraction job
  • Bloom, then pour to 300 g hot
  • Stir the ice melt, don't add a second glass of tap water unless you want tea

Inside this course

  • The ratio30 g coffee, 200 g ice, 300 g hot. Total water-equivalent ~500 g including melt.
  • Grind and bloomA notch finer than your hot V60 for the same 30 g.
  • Pour to 300 g hotTwo pulses. Drawdown onto the ice.
  • Stir and drinkThe ice should be mostly gone. That's the recipe.

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First steps from The ratio

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Ice is an ingredient. Don't rinse the paper onto it.
01Weigh 200 g ice under the cone

Rinse the paper into the sink, not onto the ice (you'll melt your recipe). Set server + ice on the scale, tare, cone on top.

If your ice is old freezer cubes, it will taste like onions. Fresh ice.

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Weigh 200 g ice under the cone

Step 1

Weigh 200 g ice under the cone

Bloom with 50 g hot water, 30–45 seconds

Step 2

Bloom with 50 g hot water, 30–45 seconds

To 180 g, then to 300 g by ~1:45

Step 3

To 180 g, then to 300 g by ~1:45

Stir, taste, add ice only if you melted too fast

Step 4

Stir, taste, add ice only if you melted too fast

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