Make Japanese Iced Coffee Instead Of Cold-Brewing For The Best Flavour

This Japanese Iced Coffee method, an alternative to cold-brewing iced coffee, promises bright and clear iced coffee with the most coffee flavour purity. Peter Giuliano of Counter Coffee Culture demonstrates how to do it and details why this is a superior method of making iced coffee.

It's a simple method: brew hot (using a pourover brewer like this Hario Dripper or Melitta single cup coffee brewer) and cool instantly by substituting half of the water you'd normally use for making hot coffee with an equal amount of ice cubes. As a rule of thumb, once ice cube equals 30g.

On his personal blog, Giuliano details the scientific reasons why this is a superior method to cold-brewing (namely: coffee's solubility, volatility and oxidation). The Japanese Iced Coffee method helps extract the most flavour and prevent off-flavours, because you're brewing hot first. It certainly is a quicker method of getting delicious iced coffee — no need to wait 12 hours or more.

Why you should stop cold-brewing, and use the Japanese Iced Coffee Method [Dymaxion via @mattbuchanan]


    I didn't realise this was a Japanese thing. I've been doing it for years because it just seemed like the logical thing to do when I decided I wanted to make my own iced coffee.

      @Max - umm.. you know you;re Japanese right..?

    Who brews coffee cold? Is that a US thing?

      its worth trying this at least once especially when the mercury passes 35C. The results are worth it. It may take a while to adjust to the taste but I can vouch for this method. It just works.

    I live in Australia and in summer we mostly have iced coffee when we get days of 35+C and 80-90% humididty, I have not tried this method of brewing yet but will once my Hario Dripper arrives.

      I used to just put ice under the espresso machine, but I am guessing that this will yield better results

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