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japanese iced coffee recipe

Japanese Iced Coffee (Step-by-Step Recipe)

This is the iced coffee recipe I keep coming back to: hot-brewed, flash-chilled, and never watery. You can expect that bold, clean flavor every time, no matter how hot it is outside.
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Total Time 5 minutes

Equipment

  • Pour-over brewer (like a Hario V60 or Chemex)
  • Paper Filters:
  • Gooseneck kettle (recommended for precision)
  • Scale (optional, but makes it way easier)

Ingredients
  

  • 30g freshly ground coffee (medium or light roast)
  • 150g hot filtered water
  • 150g ice

Instructions
 

  • Step 1) Prep Your Gear: Start by rinsing your filter with hot water. It gets rid of that papery taste and warms your carafe. After that, drop the ice directly into the carafe or server. This is where your brewed coffee will land and chill instantly.
  • Step 2) Add Coffee & Start Brewing: Add your medium-ground coffee to the filter. Afterward, begin pouring hot water (195–205°F / 90–96°C) slowly in a circular motion, letting it bloom for 30 seconds, then continue in pulses until you hit your water target. The hot brew drips right onto the ice, cooling it on contact and locking in flavor.
  • Step 3) Stir & Serve: Once it’s done brewing, give the carafe a gentle stir to melt down the ice and even out the strength. Pour it over fresh ice in a glass or drink it straight from the carafe if you’re feeling fancy.

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