Japanese Iced Coffee Recipe
Japanese iced coffee brews hot straight onto ice, flash-chilling the cup so it keeps the bright aroma cold brew loses. It’s ready in minutes, not hours.
Ratio
1:16 (ice-adjusted)
Grind
Medium-fine
Temp
200°F
Coffee
22 g
Water
210 g water + 140 g ice
Time
3–4 min
Step by step
- 0:00Put 140 g ice in the carafe. Rinse the filter, add 22 g coffee.
- 0:00Bloom with 45 g water.
- 0:45Pour to 210 g total hot water in stages.
- ~3:00The brew drips onto the ice and flash-chills. Swirl and serve.
Tip: Total water = hot water + ice weight. Brewing onto ice locks in aromatics you lose with cold brew.