How to Make the Perfect Japanese Iced Coffee at Home

How to Make the Perfect Japanese Iced Coffee at Home

If you’re craving a refreshing, bold, and perfectly balanced iced coffee, the Japanese iced coffee method is your go-to. This technique brews hot coffee directly over ice, preserving the coffee’s vibrant flavors and aromas while cooling it instantly for a crisp, clean taste. Below, I’ll walk you through a foolproof recipe for Japanese iced coffee, including tips for a single serving or a larger batch to share. Let’s dive in!

Why Japanese Iced Coffee?

Unlike cold brew, which steeps for hours, Japanese iced coffee is quick and captures the nuanced flavors of your favorite beans. By brewing with hot water and chilling immediately, you get a bright, aromatic cup without the muted notes sometimes found in cold brew. Plus, it’s customizable and fun to make!

Japanese Iced Coffee Recipe (Single Serving)

This recipe is for a single serving using 22g or 24g of coffee. The ratio is 1:15.3 (coffee to total water), with 40% ice and 60% hot water.

What You’ll Need

  • Freshly roasted coffee beans (light to medium roast recommended for brighter flavors, or dark roast for a bolder profile)

  • Pour-over setup (e.g., V60, Chemex, or similar)

  • Paper filter

  • Decanter or carafe

  • Kettle (preferably gooseneck for precise pouring)

  • Scale

  • Grinder (burr grinder for consistency)

  • Ice

  • Timer

  • Thermometer (optional, for water temperature)

Ingredients

For 22g coffee:

  • 22g coffee, ground slightly finer than standard pour-over

  • 134g ice (40%)

  • 202g hot water (60%) at 208–210°F for light/medium roasts or 195–200°F for dark roasts

  • Total water: 336.6g (1:15.3 ratio)

For 24g coffee:

  • 24g coffee, ground slightly finer than standard pour-over

  • 144g ice (40%)

  • 216g hot water (60%) at 208–210°F for light/medium roasts or 195–200°F for dark roasts

  • Total water: 360g (1:15 ratio)

Instructions

  1. Prep the Filter:

    • Place the paper filter in your pour-over cone and rinse it with hot water to remove any paper taste. Discard the rinse water and ensure the decanter is not warmed (a cold decanter helps keep the ice intact).

  2. Add Ice:

    • Place the measured ice (134g for 22g coffee or 144g for 24g coffee) into the decanter below the pour-over cone.

  3. Grind Coffee:

    • Grind your coffee slightly finer than for a standard pour-over. This ensures proper extraction since you’re using less brew water. Aim for a medium-fine grind, like table salt.

  4. Bloom the Coffee:

    • Place the ground coffee in the filter and start your timer. Pour 2–3 times the coffee weight in hot water (44–66g for 22g coffee or 48–72g for 24g coffee) to bloom.

    • Stir the bloom gently to ensure even saturation and let it sit for 45 seconds.

  5. Pour the Water:

    • Slowly pour the remaining hot water in 50g increments, waiting 5–10 seconds between pours. Keep the water stream steady but gentle to avoid over-agitation.

    • For 22g coffee, pour a total of 202g water; for 24g coffee, pour 216g.

    • Aim to stretch the total brew time to 2.5–3 minutes for optimal extraction.

  6. Stir and Swirl:

    • After the final pour, stir the coffee bed once clockwise and once counterclockwise to ensure even extraction.

    • Once brewing is complete, remove the pour-over cone and swirl the decanter vigorously to melt any remaining ice and blend the coffee.

  7. Serve:

    • Pour the coffee into a glass filled with fresh ice for a chilled, refreshing drink. Enjoy immediately!

Large Batch Recipe (Coffee Pot Size)

For sharing with friends or prepping for the week, here’s a scaled-up version using 65g of coffee.

Ingredients

  • 65g coffee, ground slightly finer than standard pour-over

  • 403g ice (40%)

  • 604g hot water (60%) at 208–210°F for light/medium roasts or 195–200°F for dark roasts

  • Total water: 1007g (1:15.3 ratio)

Instructions

Follow the same steps as the single-serving recipe, scaling up the quantities. Use a larger pour-over setup or a coffee pot as the decanter. Pour in 50–100g increments to maintain control, and aim for a 3.5-4 minute brew time. Swirl thoroughly to melt the ice and store any leftovers in the fridge for up to 24 hours (though it’s best fresh!).

Tips for Success

  • Coffee Beans: Choose high-quality, freshly roasted beans. Light to medium roasts shine in this method, highlighting fruity or floral notes, while dark roasts offer a bolder, chocolatey profile. Try this Kenya or our beloved Gracie’s Blend for a great starting point.

  • Grind Size: The finer grind compensates for less brew water, but don’t go too fine, or you’ll get a bitter brew.

  • Water Temperature: Stick to the recommended temperatures to avoid under- or over-extraction.

  • Brew Time: A 2.5–3 minute brew ensures a balanced extraction. If it’s too fast, grind finer; if too slow, coarsen the grind.

  • Ice Quality: Use clear, fresh ice to avoid diluting the coffee with impurities.

Why You’ll Love This Recipe

Japanese iced coffee is a game-changer for coffee lovers. It’s quick, customizable, and delivers a bright, flavorful cup every time. Whether you’re sipping solo or serving a crowd, this method is sure to impress. Try experimenting with different beans or tweaking the ratio to make it your own!

Have you tried Japanese iced coffee before? Let me know your favorite beans or tips in the comments below, and happy brewing!

Want to elevate your coffee game? Check out www.6planescoffee.com for more tips and tools to explore your passions, from coffee to beyond!

Amanda Adkins