Mid-July and the heat is here in Charleston! These days in the roastery, we’re taking our coffee cold in the afternoons. One easy method we do often is brew Japanese Iced Coffee.
It’s simple: coffee brewed hot over ice.
This flash-chilled method yields a delicate, light-bodied drink, more tea-like and subtle. It’s not a coffee that you would add milk or sweetener too and it’s one that we recommend using a lighter roast coffee. Easy to make and enjoyable, it’s often our go-to for our afternoon coffee break.
For Japanese Iced Coffee, you will need:
Coffee: 24 grams
Grind: Medium- Medium-fine
Water: 230 grams. Hot and just off boiling
Ice: 200 grams
We recommend brewing in a Chemex or Hario Drip Decanter
Water-to-Coffee Ratio: 10-1
Brew time: approx. 2.5 minutes
Have you tried the brew method before? We’d love to know what you think!