Japanese Iced Coffee, made easy.
Hopefully the weather will hold out long enough for you to try this awesome recipe for Iced Coffee, Japanese Style.
(this makes two glasses, or so)
So here goes:
Get a drip filter, like a V60.
Get a jug, vessel, or something bigger than a cup; you’ll want to share this stuff!
Wet the filter with boiling water to get rid of the papery taste.
Get 230g (or 8 ounces) of ice into the vessel.
Place the filter cone on the vessel.
Get 30g (or 1 ounce) of your favourite coffee, and put it in the filter cone.
Brew your coffee with 230g (or 8 ounces) of water, just as would normally, allowing for the 30 second bloom at the beginning.
The Magic Part
The hot coffee, being brewed normally, is instantly cooled when it hits the ice. What’s more, the water and the ice combine to dilute the coffee to the correct concentration!
There you have it.
What you end up with is perfectly brewed iced coffee that’s super easy to make. So no more waiting for cold brew overnight, or settling for watered down iced coffee!
Enjoy.
Want to get more out of your morning brew? Head on over to our place, at pactcoffee.com; we guarantee it’ll be the best coffee you’ll ever make!
And we must absolutely give a hat tip to Peter Giuliano for this stunning answer to coffee in the summer.
