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How To Make Japanese Iced Coffee

June 5, 2013 By Michael 9 Comments

icedPourOver

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.

Pouring over ice

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.

Peter Giuliano teaches us how to make Japanese iced coffee

Peter G. The smartest man in coffee.

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.

How to Make Japanese Iced Coffee from Counter Culture Coffee on Vimeo.

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Filed Under: How to's Tagged With: Counter Culture Coffee, iced coffee, iced pour-over coffee, Japanese Iced Coffee, Peter Giuliano

About Michael

Michael Butterworth is an authorized instructor of the Specialty Coffee Association and the inventor of the Etkin Dripper.. He cofounded the Coffee Compass mostly as an excuse to visit more coffee shops. For consulting and training enquiries please visit butterworth.coffee.

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Reader Interactions

Comments

  1. joe says

    June 5, 2013 at 2:53 pm

    I would think that a coffee expert wouldn’t use one of those silicone ice cube trays that hold in all kinds of smells from the freezer… otherwise a good video.

    Reply
    • sam burchett says

      July 7, 2013 at 8:32 am

      It’s what I do, but if you have a better suggestion, feel free.

      Reply
  2. auggieauggie says

    August 19, 2013 at 1:55 am

    I feel silly. I just purchased three bags of Kaldi iced coffee to send back to my brother in NYC. I opened up one bag to add a spoonful of the coffee to the cup of cold water and then I decided to search “how to make Japanese iced coffee”

    Thank you for this article
    Angine

    Reply
  3. steve says

    September 14, 2013 at 5:26 am

    I love the idea. Wouldnt placing icecubes in the bottom of a coffee percolator and allowing the coffee to drip through as usual have the same effect. You would measure out the water before putting it in the machine, followed by the requisite amount of ice cubes?

    Reply
    • Michael says

      September 14, 2013 at 9:14 pm

      You can can make Japanese iced coffee with pretty much any drip coffee machines- just follow the same recipe. Enjoy!

      Reply

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