Iced Coffee Brew Guide

About The Japanese Style Iced Coffee Pour Over

This is not cold brew. The Japanese iced coffee recipe is similar to a pour over. Brewed in almost the same way, the major difference is that it's brewed straight onto ice. Resulting in a clean and crisp iced beverage, perfect for those hot summer days. Not to be confused with the cold brew method.

Brew Essentials

Coffee: 25g fresh-roasted beans (4 tbsp)
Grind: fine - medium
Water: 250g (6.75 oz) @ 200F
Ice: 150g (6.75 oz)
Brew time: 2 - 2.5 mins
Serves: 12 oz of coffee (1 cup)

Brew Equipment

Pour over brewer - Hario V60, Kalita Wave, Chemex
Filter
Kettle
Burr grinder
Digital kitchen scale (recommended)
Timer
Thermometer (preferred)

Before You Brew

• Fresh-roasted coffee is best. Your coffee is at peak freshness up to 14 days after the beans have been roasted. Check your bag to see the roast date.
  
  
• For best results, grind your coffee just before you brew. Burr grinders are best.
  
  
• Use a digital scale. This takes the guesswork out of brewing and gives you a consistently perfect cup.
  
  
• If your water is fresh and tastes good, so will your coffee. Use filtered water, not spring water.
  
  
• Make sure your water is the right temperature, as coffee extracts best between 195 – 205F. If you don’t have a thermometer, leave your water for 30 seconds after the boil.

Check out our Home Brewing 101 blog post for further tips.

Water Prep

1. Heat your fresh, filtered water to 205F (just off boil)

2. Put 200g of crushed ice into your carafe/glass

3. Place your filter into your pour over brewer (rinse filter as required). Place the pour over brewer on top of your carafe or mug.

Coffee Prep

1. Weigh 25 grams of coffee and grind to the size of kosher salt (medium).

2. Add the coffee grounds to the filter. Shake gently so the grounds appear level.

Ready to Brew Your Iced Coffee?

Place your pour over brewer and carafe/glass on top of your digital scales.

Tare to 0.

Pour Over for Iced Coffee

Use continual circular motions, starting in the centre, working your way to the edge of the coffee and then back in. Try not to pour water onto the filter itself.

Start your timer.

0- 15s:Pour 75g of water evenly over your coffee grounds.

15s – 45s: Enjoy the bloom as it expands and bubbles. Yum!

45s – 2.5m: Pour the remaining water every 10 – 15 seconds as required, until you reach 250g of water in total.

Serve and Enjoy

Remove the pour over brewer and serve with ice. You should have about 12 oz of delicious iced coffee. Enjoy!

Take your filter and grounds out of the pour over and discard. Compost if possible. Clean with hot water.

Reflection

Tastes too weak or sour? Water drained out too quick? Grind your coffee a little finer.

Tastes too strong so bitter? Water didn’t drain out in time? Grind your coffee a little coarser.

We prefer a coffee:water ratio of 1:16 but you may prefer a 1:17. There’s no right or wrong, it’s all about your personal taste preferences. Tweak this recipe to your liking and find your coffee’s sweet spot.

Not seeing the bubbles on your bloom? You need some fresh-roasted coffee. Coffee is best within 14 days of the roast date.