How to Make Japanese Iced Coffee
What is Japanese Iced Coffee?
Japanese Iced Coffee, also called “Flash Brew”, is a process of brewing, not a type of bean or coffee. In simple terms you will do a regular pour-over but the hot coffee is poured over ice that is waiting in the decanter. Adjustments are made to the coffee/water ratio and grind size to assure the result is not diluted and maintains the flavor profiles of the selected beans.
A comparison of Japanese Iced Coffee to Cold Brew
| Japanese Iced Coffee | Cold brew | |
| Brewing Method | is created by brewing hot coffee directly over ice. Hot water extracts flavors quickly, capturing the nuances of the beans. | is made by steeping coarsely ground coffee in cold water. |
| Brew time | The process is relatively quick, usually taking a few minutes to prepare. | requires a longer brewing time (typically 16-20 hours) due to the cold water extraction. |
| Flavor profile | tends to preserve the coffee's aromatic and acidic qualities, resulting in a brighter, more vibrant taste. | carries a smooth, mellow, and less acidic taste, often highlighting chocolate and nutty undertones. |
| Equipment | Standard coffee pour-over equipment. | requires a specific filter, similar to a much larger tea bag, and large container. |
How to make Japanese Iced Coffee
This guide will provide 10 ounces of delicious Japanese Iced Coffee.
A. Grinding the beans
Weigh 19 grams of beans with an anticipated bean to water ratio of 1:15.
Grind the beans to a medium-fine size.
B. Preparing the pour-over brewer
Place the filter in the pour-over funnel and rinse it with hot water.
Pour out the rinse water
Position the dripper on top of the carafe and place both on a scale.
Tare (reset) the scale.
C. Measuring and heating the water
With the 1:15 coffee to water ratio, you will use approximately 290 ml of water which includes the initial introduction of ice.
Heat the water to approximately 195 – 205 f
Set the pour-over stand on a scale and tare (zero-out) the scale.
Add approximately 90 grams of ice to the decanter, which is approximately 30% of your total volume of finished coffee (290 grams).
Re-tare (zero-out) the scale.
Add the coffee grounds to the filter and level, making sure you have 19 grams (Shake side to side).
D. Brewing and Blooming
Re-tare (zero-out) the scale, again.
Pour 2-3 times your initial coffee weight (36 ml – 57 ml) to bloom the coffee for 30 seconds. (Blooming is allowing the release of gases. You will see small bubbles coming up).
Swirl the funnel to level the coffee bed and make sure all grounds are saturated.
Gradually pour hot water in a circular motion over the coffee grounds.
Continue pouring in a circular motion until the scale reads 200 grams.
Swirl the funnel gently to relevel the coffee bed.
E. Stirring and Enjoying
Swirl the decanter to melt any unmelted ice.
Pour into into a glass with fresh ice and enjoy!
Final Thoughts
This is a fun alternative to cold brew coffee, but to make it even more fun we suggest experimenting to dial-in your perfect brew.
Experiment with different beans from different origins.
Experiment with a slightly different water to coffee ratio.
Don’t be afraid to adjust the grind size.
If you typically take cream in your coffee, try it before you add the cream. You may be pleasantly surprised.
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