How to Make Japanese Iced Coffee
All across North America thermometers are rising, windows are being rolled down, and old jeans are being turned into cut-offs. Summer is upon us. One of our favorite ways to beat Kentucky’s brutal heat is sippin’ on a glass of iced coffee. Cold brew coffee has been oh-so-trendy in recent years, and iced lattes are a delicious indulgence, but our go-to brew method is the iced pour-over, also known as Japanese iced coffee.
We love Japanese iced coffee because it yields a complex cup that’s high in acidity and it’s a breeze to brew at home. The Colombian and Ethiopian coffees that are in season during the summer months really shine with this method, especially with a lighter roast profile. Properly executed, Japanese iced coffee is sweet and refreshing without any cream or sugar.
We couldn’t think of anyone better to teach us how to make Japanese Iced coffee than coffee-luminary Peter Giuliano, who serves as the director of the SCAA Symposium (translation: he’s one of the most respected and influential persons in the industry). Peter’s method is simple: Japanese iced coffee is brewed like any other pour-over, only half of the hot water is replaced with ice cubes, which the brewed coffee immediately drips onto. Peter explains,
The idea is to cool the coffee instantly so that it’s hot for less than a second… locking the aromatics and flavors and reducing oxidation. The ice melts and dilutes the coffee to the perfect strength.
Want to give it a go? Here’s what you’ll need to get brewing:
- Some fresh, craft coffee.
- A grinder
- A kettle.
- A pour-over dripper and filters.
- A pitcher.
- Cocktail style ice cubes (thick, square ice cubes melt less and more evenly.)
For the rest, just hit play and learn from the master.