Japanese iced coffee — Recipes

Name: Japanese iced coffee
Total time: 3 min
Yield: 2
Cuisine: Japanese
Ingredients: 35 g Ground coffee; 400 g Water at 98 °C; 200 g Ice

Parameters

Ground coffee: 35 g
Water: 400 g
Ratio: 1:11,4
Water temperature: 208 °F
Total time: 3 min

Grind: Medium, about the size of table salt.

Served in: Tall glass

Coffee, water and ice scale together. The three minutes do not: it is extraction time, and it does not depend on quantity.

Ingredients

35 g Ground coffee — Medium grind, like table salt
400 g Water at 98 °C — Poured over the coffee
200 g Ice — Already in the server: it is part of the recipe's water

Method

Put the ice in the server

200 g of ice in the collecting vessel, before you start. It is the cold part of the recipe's water.
Prepare the cone

Rinsed filter and 35 g of medium grounds in the cone, set over the server with the ice.
Pour the 400 g

Pour the water at 98 °C as in a normal pour over, in slow even circles.
Three minutes

The extraction takes about three minutes. The coffee falls hot onto the ice and chills instantly.

180 s
Swirl and pour

Swirl the server to melt the remaining ice, then pour into the glass.

Common mistakes

Watery → the ice was added on top of the recipe's water instead of being part of it.
Lukewarm rather than cold → too little ice, or ice already half melted in the server.
Do not use cold brew in its place: they are two different drinks, not two ways of making the same one.
Weigh the ice. It is the only way to hold the ratio: by eye, the variance is enormous.

Japanese iced coffee — or flash brew — is an ordinary pour over in which part of the water is already in the server, as ice. The coffee comes out hot and is chilled in seconds.

That is the whole difference from cold brew: the volatile aromatics are extracted hot, as in a normal cup, and are then frozen in place instead of drifting off while the drink cools slowly. The result is more acidic and more aromatic than cold brew, and it is ready in three minutes instead of eight hours.

The thing almost everyone gets wrong: the ice is part of the water budget, not something added on top. Treat it as an extra and you get a watered-down coffee.