“Coffee” and “cold” are two words that don’t normally give rise to any particular pleasure in caffeine-lovers. Hot brewed coffee that has gone cold tastes bland and, at best, bitter.
But what can you do if the hot summer has already spoiled the idea of enjoying your even hotter favourite drink? The solution is so simple that it may be hard to believe – Japanese iced coffee! In our step-by-step guide, we show you what to look for and how to get the most out of the beans.
1. PUT ICE INTO THE COFFEE POT
What would iced coffee be without ice? For the Japanese version you need around 170 grammes of ice. Put the ice into the pot after the filter in the glass dripper has been rinsed with hot water and the server has been emptied.
2. GRIND THE COFFEE AND PUT IT INTO THE FILTER
For our Japanese Iced Coffee we recommend using around 35 grammes of freshly ground coffee. But beware! The coffee should not be ground too finely. We recommend an average coarseness comparable with granulated sugar. Put the ground coffee into the moistened filter paper. Then it gets serious.
We start with the brewing: The water should be about 92 degrees Celsius. This temperature is best reached by boiling the water and then allowing it to cool for approximately two minutes. The decisive factor is the quantity. For our Japanese iced coffee, we have measured out 330 grams of water. Along with the ice cubes in the server, this makes approximately half a litre of water.
At the beginning of the brewing process, we let the coffee grinds “bloom” for about 30 seconds, after which we slowly add the water, in a circular motion. The ice in the pot cools it immediately. This means that the coffee retains its flavours and, depending on the beans, its sweetness. To make sure that all of the ice has dissolved, we sway the server gently around at the end of the brewing process.
5. PRESENTATION AND ENJOYING PERFECT ICED COFFEE
Japanese Iced Coffee tastes best when served over ice. That makes it particularly refreshing. Just right for the hot summer months!
Beans, freeness, water temperature, brewing time: these factors influence how the coffee tastes in the cup. And because everyone has their preferences, you can, of course, vary these factors. We have achieved the best results with Japanese Iced Coffee with our JOHO’s Guatemala. This single-origin coffee from La Union has a particularly fresh and fruity aroma – ideal for this method of preparation!