What is Japanese iced coffee? The Origin of Japanese Ice Coffee the difference between Japanese iced coffee and iced American coffee

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Do you understand cold extract, ice brew, ice drop and Japanese iced coffee?

What is Japanese iced coffee?

The method of making Japanese iced coffee is very simple, first put ice cubes in the coffee cup, and then use the common method to brew the coffee in hot water. ‍

Soaking coffee such as cold extract usually takes 6-12 hours to make, while Japanese iced coffee uses hot water to stimulate all the taste and aroma of the coffee in a short time, shortening the production time and helping you retain the rich and charming taste of the coffee. Coffee cools quickly after touching ice cubes, effectively locking the aroma in the coffee. ‍

Isn't it amazing that the Japanese iced coffee made in this way has a rich taste and takes exactly the same time as ordinary coffee?

In today's article, we will explore several common ways to make Japanese iced coffee at home. To this end, we interviewed more than 150 coffee professionals from around the world and listened to their advice on the production of iced coffee.

We will comprehensively discuss the advantages, disadvantages, brewing suggestions, brewing formula and recommended types of Japanese iced coffee.

1. Advantages of Japanese iced coffee ‍

Make it quickly

"Japanese iced coffee is made very quickly, and if you suddenly want to drink iced coffee, you don't have to wait all night or even all day." David Inden, Seattle, USA

Bright taste and rich taste

"if made accurately, Japanese iced coffee is extremely rich in taste and bright in taste. We have tried to make it with water-washed Yega cigar, which tastes better than any cold-extracted coffee of the same type. " -- Jonathan Pascual,Taproom Coffee & Beer, Atlanta, USA

No need for professional equipment

Whether it's an Philharmonic pressure or a filter coffee machine, you can use any coffee equipment at home to brew it. The only difference is to add ice to the coffee cup in advance.

two。 The defects of Japanese iced coffee

Can only make one drink at a time.

"compared with cold coffee, which can make a whole pot at a time, Japanese iced coffee can only be made one cup at a time, and it may be troublesome to serve multiple people at the same time." -- Victor H.

It is not easy to achieve the ideal concentration.

"you have to take the melting of ice into account, so you need to adjust the degree of grinding, water and other variables, otherwise it will affect the aroma and taste of the coffee." Chad, Portland, USA

3. Brewing suggestion

You can use any existing brewing equipment to make Japanese iced coffee without spending money on professional equipment, or even retain the original brewing formula with few changes.

Therefore, there are a variety of methods and tricks for making Japanese iced coffee, but generally speaking, the following principles should be followed in making Japanese iced coffee:

Grind the coffee powder finely

"in principle, the coffee you make will be diluted by ice, so when making Japanese iced coffee, the amount of water should be 2 to 3 of that of regular coffee, so you need to grind the coffee powder a little bit and increase the contact area between the coffee powder and water so that more soluble substances can be dissolved in water." Tito Pena,The Wydown Coffee Bar, Washington, USA

Use chunks of ice to slow down the dilution rate

"the ice should be as large as possible, so that the melting rate of the ice will be slower and the rate of dilution will slow down." -- Lee Sill,Quills Coffee, Louisville, USA

The gouache ratio is lower (the gouache content is more).

When making Japanese iced coffee, the gouache ratio should be around 1:10, because the ice will dilute the taste of the coffee after melting. " Dustin Thomas,Steadfast Coffee, Nashville, USA

4. Brewing formula

Philharmonic pressed Japanese iced coffee

Method: inverted type

Powder content: 19.8g

Degree of grinding:

Medium (3.5 degrees by hand mill)

Water quantity: 228g

Ice: 167g

Gouache ratio: 20:1

Brewing time: 2 minutes 6 seconds

Production method:

Insert the piston into the middle of Shanghai and Shenzhen until the "4" scale, turn it upside down and open up.

Pour in the coffee powder, then pour in 25g hot water, fully soak the coffee powder, stir slightly, and prebrew for 30 seconds.

Pour all the hot water into

Add filter paper to the filter of the lid, soak it, and then cover the lid.

Soak for 1 minute and 45 seconds

While soaking, add 167g ice cubes to the coffee cup

After soaking, turn the coffee pot upside down on the coffee cup and press it down for 20-30 seconds.

Chemex hand-made Japanese iced coffee

Powder content: 40g

Degree of grinding:

Medium (4.5 degrees by hand mill)

Water quantity: 422g

Ice cubes: 239g

Gouache ratio: 17:1

Production method:

Wet the filter paper and coffee pot with hot water and pour out the waste water

Add 239g ice to the bottom of the pot

Pour the coffee powder into the filter paper, then pour in 30-40g hot water and soak all the coffee powder.

Pre-brewing for 30 seconds

Pour 250g hot water in a ring, then drip for 20-30 seconds

Pour into the remaining hot water, also in a ring, the total time should be 3 minutes 45 seconds.

Hario V60 hand-made Japanese iced coffee

Powder content: 22g

Degree of grinding:

Medium (3.5 degrees by hand mill)

Water volume: 205g

Ice cubes: 187g

Gouache ratio: 18:1

Production method:

Wet the filter paper and bowl with hot water and pour out the waste water

Add 187g ice cubes to the coffee cup

Pour the coffee powder into the filter bowl, then pour in 20-25g hot water, soak the coffee powder thoroughly, and soak for 30 seconds.

Pour 100g hot water in a ring, then drip for 20 seconds

Pour in the remaining hot water until all the dripping is complete.

5. The recommended type of coffee

Any kind of coffee is fine.

"you can use any variety of coffee, especially high-end boutique coffee. I personally recommend light roasted coffee." Tito Pena,The Wydown Coffee Bar, Washington, USA

Washed Ethiopian coffee

"what we use most in the shop is washed Ethiopian coffee, which can fully reflect the aroma of flowers and citrus." -- Jonathan Pascual,Taproom Coffee & Beer, Atlanta, USA

Kenyan coffee

"I personally recommend Kenyan coffee because it highlights the citric taste of coffee and the sweetness of plums. In addition, tanning or washing Ethiopian coffee is also a good choice. To tell you the truth, I have never met a type of coffee that is not suitable for making Japanese iced coffee! " -- Jarboe,Palace Coffee Co

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