Japanese Iced Coffee
This traditional Japanese method of brewing iced coffee is a process in which a coffee concentrate is brewed directly over ice, using the melted ice water to balance out the end result. Because the brewed coffee is instantly hitting the ice, this prevents the coffee from oxidizing and locks in the coffee’s brighter notes.
What You Need:
-Note: This method can also be accomplished using a Chemex rather than a v60.
Place filter into the v60 and rinse the filter with heated water. Once finished, dispose rinse water into sink.
- Note: Rinsing the filter before brewing coffee removes any papery taste from the filter.
Measure out 24 g of coffee and grind to a fine grind, a step finer than a normal v60 grind.
-Note: Its best to choose a fruitier or more floral coffee for this brewing method to accentuate its brighter notes.
Place 180g of ice into the coffee carafe. Then place the v60 with rinsed filter on top of the carafe and pour in the ground coffee. Tare the kitchen scale to zero.
-Note: The amount of ice will determine how concentrated the end product will be. If you want a stronger iced coffee, use less ice in the brew. If you want a weaker iced coffee, use more ice.