Japanese Pourover is the perfect method to have that have a strong cup of chilled coffee when you run out of your cold brew stock. It’s ready in minutes (about the same time as a pourover) and works splendidly just as much for winey, boozy coffees as the smoky, molassesy dark coffees!
It’s a universal method that rarely misses, in my opinion.
My Japanese Iced Coffee Recipe
~cliffs notes~
120g ice
20g coffee
130g water
pour as 50g, 60g, 70g
da-done!
add more ice if needed
Recipe
*Start with 20g coffee. Grind as you would for pourover. i have a timemore c2 handgrinder and i do 17 clicks.
*Add 120g ice to your beaker
*You will be adding 130g water to the coffee.
*Water temperature is best kept below boiling ~94C
*Pulse pour as 50g, 60g and 70g.
*Da-done!
*Add more ice and serve.
*Other options to elevate this would be a splash of milk, citrus or condensed milk!
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