How to Make Japanese-Style Iced Coffee
Nothing will liven up a hot day like a cup of iced coffee. The problem is, most cold coffee is just stale, leftover cold hot coffee, or cold coffee with a completely different flavor. Try Japanese iced coffee – the best of both worlds.
The Japanese method of making iced coffee described in the video above by barista Peter Giuliano will give you a cup of iced coffee that is aromatic, fresh and sweet. Secret? You make hot coffee for pouring, but instantly cools it down by dripping hot coffee directly onto the ice.
To do this you need to install for pouring coffee, such as system Kalita the Wave , Chemex and Clever Coffee dripper . Here’s how it’s done:
- Grind 30 grams of coffee beans.
- Boil eight ounces of water.
- Place eight ounces of ice cubes in a drip tray (where the coffee will drip).
- Place the ground coffee in the filter and drip tray, then place it on the ice-filled container.
- Pour hot water over the coffee and let it drain onto ice.
That’s all! Always remember that this is only 16 ounces of water (8 ounces of liquid, 8 ounces of ice cubes) per ounce of coffee and you will be fine. Most ice cube trays are designed so that one cube equals an ounce of water, so don’t use this when measuring ice for your container.
The trick of good iced coffee is not to leave the coffee hot for too long, or you will end up with a cardboard-like flavor. Since coffee drips directly onto the ice with this setting, it stays hot for less than a second or so. This instant chill helps fix the aromas and flavors in the coffee and reduces oxidation so there is no bitterness or off-flavors. The ice melts and dilutes the coffee to its ideal strength.
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