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This post will cover some great Japanese iced coffee recipes, methods, equipment, and ratios.
But first, let’s cover the absolute basics for the person who might be new to Japanese iced coffee.
Japanese iced coffee is not defined so much by a specific exotic taste as it is by the method of preparation. In other words, you could take YOUR favorite coffee, and use the Japanese iced coffee process to produce your own favorite recipe.
Because of how the Japanese iced coffee process works some types of coffee lend themselves to a tastier product than others. The recipes and ratios we will present will help keep you in the ballpark instead of striking out or hitting foul balls.
Japanese Iced Coffee
What Does Japanese Iced Coffee Taste Like?
Trying to answer any question that involves taste is an extremely difficult thing. Obviously, taste is very subjective. Probably, the best we could do is note the differences between Japanese iced coffee in more traditional cold brew coffee methods.
In the pursuit of my hobby, home roasting coffee beans, I am always looking for subtleties in different flavors. By snobbery regarding ice coffee and opinion it was for the birds was pretty much based on taking a cup of hot coffee dumping it over ice and calling it ice coffee.
Once you were in the key and get the proportions right Japanese dice coffee not only makes cold coffee quickly but it can result in an even more flavorful bright and complicated case pallet the normal coffee.
You really don’t need to purchase any additional equipment to make Japanese style iced coffee. The major difference is brewing the coffee directly onto ice itself and getting the proportions correct.
How Do I Make Japanese (Aisu Kohi), Iced Coffee?
American travelers to Japan who have experienced Aisu Kohi (Japanese for iced coffee), have almost universally described a huge difference in ice coffee there versus here.Hario V60 Ceramic Coffee Dripper (Size 02, White)
What makes the difference? The primary difference is the equipment used in the method of creating the ice coffee rather than the actual coffee used itself. Don’t get up in arms. The type of coffee naturally makes a difference. But the MAIN difference in the outcome is equipment and process.
The Japanese process is based on the ability of whatever equipment you’re using to chill the hot coffee instantly. In order to do this you will use a variation of a pour over coffee brewing technique.
The coffee will be brewed directly onto the ice which is actually part of the water content in the coffee ratio mixture. Many Americans will brew a cup of coffee and simply poured over ice. The result is a watered-down caricature of ice coffee.
Here is a great video that demonstrates the japanese process (I believe she is using a Hario V60, pictured at the left):
What Special Equipment Do I Need To Make Japanese Iced Coffee?
Basically, you can adapt most pour over coffee equipment for making Japanese iced coffee.Chemex Classic Wood Collar and Tie Glass 8-Cup Coffee Maker
The most critical piece is the capability of the coffee to be brewed directly on ice itself. The Japanese iced coffee method requires of the coffee be pretty much instantly cooled.
So, the container that you are filtering the coffee into has to be wide enough and large enough to accept and hold ice cubes. You cannot use a narrow mouth filter and receiving container that is too narrow to get the ice cubes into.
A Chemex can easily be adapted:
Here is a quick video demonstrating the adaptation of a Chemex coffee system for Japanese style iced coffee preparation.
Japanese Iced Coffee Recipes and Ratios
Here is the recipe used in the video above:
- 27 grams fairly coarsely ground coffee: suggest – Ethiopian Yirgacheffe (or any other ‘citrusy’ coffee beans 220 g ice goes in carafe
- Add 50-60 g of hot water to ‘bloom’ the coffee, just wet it down and let sit- 30-40 seconds
- Add 220 g hot water – slowly, very slowly pour water in.
- It should take 1 minute 45 seconds to pour the hot water in.
Recipe 2: Using a Hario V60
- 24 g coffee (Kenya, Ethiopian Yirgacheffe or Ethiopian Limu)
- 120 g ice
- 30 second bloom
- 250 ml hot water 2:00-2:00 pour
Recipe 3: Using an Aeropress
- 16g of coffee
- 128g of water
- 128g of ice
- 50g water for 30 second bloom, stir well,
- add rest of water (78g),
- start pressing over carafe with ice at 2:00, finish at 2:15-2:30
Recipe 4: Using a Chemex
- 48g coffee(Burundi or Kenya are good choices
- 340 ml hot water,
- 370g ice
- 15g coffee (light to medium roast. ‘table salt’ grind consistency)
- 50g water for bloom (agitate slightly)
- 155g water for brew @ 1:45 pour
- pour onto 130g of ice cubes.
Basic Japanese Iced Coffee Ratio
Basically, for Japanese dice coffee you use the same ratio of water to coffee as you would in whatever pour-over method you are used to. A good rule of thumb is 1:17, coffee to water. For instance, 28 g of coffee uses 476 grams of water.
The trick is in Japanese iced coffee the water is divided 50-50 between hot water and ice cubes. So, in the above example you would use 28 g of coffee brewed with 338 grams of hot water onto 338 g of ice. The amount of hot water used to bloom your coffee is included in your total hot water allotment.
In the above example you may use 38 g of hot water to Bloom your coffee 300 g of hot water for your pour over, all onto 338 g of ice.
No, I’m not trying to make a math whiz out of you but the ratios are actually pretty simple the key important thing to remember is:
I really hope you got some useful info, tips and recipes from our post. i have tried iced coffee made in the Japanese style and it is sooooo….much better han the naive way I had made it previously.
I hope you enjoyed the information presented in this post.
I wish you the best in your coffee tasting and drinking endeavors.