It’s getting warm out there, and we know that not everyone fancies a steaming hot coffee when it’s hitting 25 degrees. So, iced coffee, anyone?
We published our iced coffee recipe last summer. But this time, it’s different.
A Japanese iced coffee, put simply, is coffee brewed with hot water over ice. This method brings out the wonderful aromatics and flavours in a fraction of the time of a slow dripper. And as the coffee cools instantly as it falls from the filter and hits the ice, it’s the perfect refresher.
Grab your Hario V60, filter paper, flask or jug that’s at least 500ml and favourite coffee (due to the amount of aromatics you get from this method, we recommend something fruity and floral) – and let’s get started!
Ingredients (serves 500ml)
250ml boiling water
30g ground coffee
- Fill your flask or jug with ice.
- Put your V60 filter on top and place a filter paper inside.
- Scoop your ground coffee into the filter.
- Over a period of three minutes, slowly drip the water onto your ground coffee. As you’re using half of the usual amount of water here, with the melted ice making up the rest of the eventual liquid, it’s key to extract as much as possible from the coffee – slowly dripping the water in works best!
- Once all the water has dripped through, and the ice has melted, remove your v60 and filter paper and enjoy your refreshing Japanese iced coffee.
Making a larger serving? The key difference between this and a standard brewing is that half of the final liquid comes from the ice. So consider the volume of your flask or jug and divide it by two – half of the volume will be ice, half will be water.