Japanese Style Iced Coffee Recipe

• servings: 1 serving
• active time: 2 minutes
• total time: 5 minutes

Ingredients

30 grams ground coffee (medium-fine grind size)

180 grams Ice cubes

270 grams hot water (Temperature 205°F, 92ºC)

Directions

Weigh 30 grams of coffee beans. Grind them to medium-fine size.

Weigh 180 grams of ice and place the ice cubes into the cup. Fill water to a kettle and heat the water to 205 °F.

Rinse the coffee filter, then place the dripper on the cup with ice. Add ground coffee to the filter.

Use 60 grams of water to bloom the coffee for at least 45 seconds. Stir and mix the coffee with a spoon for proper agitation.

Pour 270 grams of hot water over the coffee grounds, slower than usual pour-over. Try to increase the brewing time to three minutes.

Use a spoon to stir the coffee in a circular motion at the end of the brew, and let it draw down.

After brewing, swirl the coffee decanter to make sure all the ice cubes are melted.

Prepare a cup with fresh ice cubes, pour the freshly brewed coffee to the cup and enjoy.