A Faster Way To Get Your Cold Coffee Grove On
A Quick Blurb
Summer heat calls for a cool refreshing beverage. My vote is Japanese-style iced coffee. There is a technique different from iced coffee and cold brew coffee; which are also entirely different. Cold brew coffee recipe consists of soaking grounds of coffee in water for 12-24 hours. In the iced coffee recipe, you take already brewed coffee and dump in enough ice to lower the temperature and chill the coffee. One method takes hours, and with the other, you get watered-down coffee at your favorite fast coffee shop. Yuck!
The Japanese-style iced coffee is a beautiful combination of cold brew and hot coffee. To make this we will use a 60/40 split of concentrated hot coffee (60% of the total liquid) and ice cubes (40% of the total liquid). I like using a 16:1 water-to-coffee ratio for this style of coffee. This recipe is quick, delicious, and cooling. Now, it’s coffee time!
Software
- 45 grams of coffee
- 288 grams of ice
- 432 grams of water
Hardware
- V60 Hario Pour Over
- Water Kettle
- Electric Kitchen Scale
- Spoon
Step 1. Grind Your Beans or Grab Your Coffee
Grab your favorite bag of coffee beans or ground coffee for this delicious and quick recipe to have cold and refreshing Japanese-style iced coffee. In this recipe, we are going with a 16:1 ratio using 45 grams of coffee. If you are grinding the coffee yourself, I suggest setting the grind size a few clicks below for what you would use for drip or pour-over coffee. Check out the picture below to understand how fine the coffee should be. The finer setting will help with more extraction since we are using less water. While you are grinding your coffee, pour your water into the kettle and set it to boil.
Step 2. Coffee Vehicle
What coffee vehicle should you use for this recipe? Hario’s pour-over kit is my coffee vehicle of choice. Although, honestly, any vehicle would work. You can use your drip coffee maker, french press, Aeropress, or pour-over kit.
Step 3. Ice Ice Baby
Grab your handy dandy kitchen scale and your phone calculator. I know using math to make coffee is not fun, but it is precise, and that is what makes coffee consistently delicious. Multiply your 45 grams of coffee by 16, to get the total amount of liquid, 720 grams (45 X 16 = 720). Then times 720 by 0.4, which is 288 grams (720 X 0.4 = 288), this is the amount of ice we need for this recipe. Fill up your coffee vehicle with ice, and it is time to brew.
Step 4. Bloom it
Once you have your coffee grounds, your ice in the coffee vehicle, and your water boiled, then it’s time to bloom. Using the principle from a previous article, we bloom the coffee to allow for more extraction. We have 45 grams of coffee, then we use 90 grams of water to bloom. The blooming phase should take between 45-60 seconds. Go slow, remember, we only have 432 grams of water to brew the coffee. Once you have bloomed the coffee, time to brew. Also, no need to wet the coffee filter, we are not trying to heat the coffee chamber.
Step 5. Coffee Time!
For the next phase, I like to pour around 50 grams of water and use the spoon to stir. Stirring ensures the coffee grounds are completely mixed with the water. Using principles from a previous article “My Daily Coffee Routine”, we will now pour 100 grams for each minute until we reach the final weight of 432 grams. This should take between 4-6 minutes.
Step 6. Results and Drink
Once you have reached the target weight, and the drawdown is complete, swirl the v60 chamber to help mix and melt the ice. There you go! You have made Japanese iced-style coffee! Sip and enjoy with a large ice cube or make some nice thick foam to put on top to make an iced latte. Super good!
However you like your coffee, I hope you enjoy this recipe. It is one of my favorites to make in the middle of a heat wave and is a great new technique to put in your coffee-making arsenal. The flavor profile is also different from hot coffee, so if you are bored one Saturday morning, make both and taste the difference!
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