JAPANESE ICED COFFEE //
If you think cold brew coffee is not all it’s cracked up to be, then you are not alone. But don't give up hope, Japanese iced coffee just might be the brew for you.
Many people feel that immersion cold brew, where coffee is left in a container to steep overnight, can be dull and flavorless.
Slow drip cold brew coffee extracts a wider range of flavors, but the process still takes most of the day and can be labor-intensive.
Luckily there is another method that combines the flavor profile of slow drip, the ease of immersion, and the speed of hot brewed coffee.
ENTER JAPANESE ICED COFFEE
Japanese Iced coffee is simply coffee brewed with hot water, directly onto ice. Other cold brew methods like immersion or slow drip use ice cold water and steep the coffee grounds for 6-12 hours.
Brewing coffee with hot water quickly dissolves the desired flavors and aromatics in ground coffee. This allows you to extract the range of interesting flavors that coffee can produce without having to wait for hours. The coffee cools instantly as it contacts the ice, this rapid cooling locks in the flavors and volatile aromatics.
The result: cold coffee with a full range of flavors that takes no more time to brew than hot coffee. Boom.
We looked at a really simple recipe for Japanese Iced Coffee with your V60. Any questions shoot us a mail or drop us a line on instagram!
Coffee: 20 grams
Grind size: Slightly finer than you would normally for a V60, I went with aeropress (medium-fine)
Water: 240 grams
Ice: 75 grams
Water-to-Coffee Ratio: 15.75:1
Brew time: 3:30
Pre-wet the cone with around 100 grams of water.
Add 75g of ice to your jug. Place V60 on top.
Grind beans, add ground into rinsed filter.
Add 40g hot water, allow coffee to bloom for 40 seconds.
Add 100g of water.
Add another 100 g of water so total weight is 240 g.
Pour mix into another glass vessel. Add more ice if necessary