Japanese Style Iced Coffee

Considering that the heat index for Iowa is going to be HOT this weekend. I though I should finish mastering the art of Japanese Style Iced Coffee. Being a teacher, my idea of iced coffee was…. cold coffee. Because I was teaching and the coffee got cold. My last year teaching it became the inside joke of my kids that “If Clavell went to his classroom coffee maker (because I run on coffee), y’all in trouble and the #boricua is coming out).” It also was the inside joke that if my kids gave me coffee, they would get a better grade (never happened).

I stumbled upon this style of brewing when I was in a YouTube downward spiral of making Cold Brew. Which, I have done, but let’s be real… if you’re anything like me, you are not thinking of TOMORROWS coffee. You are thinking of TODAY’s coffee. (I think they’re is a saying or something) *insert Apple’s Shrug emoji 🤷🏾‍♂️. After yet another downward spiral of YouTubing I found out 2 videos that stood out. Hueguh’s and Jason Hoffman’s. There are the easiest out there and completely doable. Is it a bit fussier than your normal cold brew method, yes. Does the coffee taste better, in my humble opinion, yes. Does it make my #localcoffee Litghtbrite’s Ethiopian and the Don Luis’ Puerto Rican coffee that I adore taste amazing, Yes. Here’s my take on

Here’s the caveat… This depends on what beans and coffee grounds you’re using. If you’re using a light roast, say Lightbrite’s Ethiopian Worku or TumaTesso (or even their Summer Love) you would have to use the Hoffman’s amount of water/ice ratio. If you’re using a Medium to Medium-Dark roast like Don Luis’ coffee you would have to go with the ratio of Hueguh’s. Note that forboth of these methods I used my Chemex.

For both methods you will need:

  • 40 ground of beans, finer ground (in my Brimm grinder, I use a 1 or 2 setting)
  • Chemex
  • Chemex Filter (filter is rinsed under cold tap water)
  • Kitchen scale

How to make a Light Roast Japanese Iced Coffee (Water Ratio: (1:15)

Ice: 200 grams
Hot water: 300 grams

1. Grind Coffee beans & heat your water
2. Place the Ice into the Chemex (about 200 grams)
3. Bloom coffee beans for 1 minute with 80 grams of water
4. Slowly add 50 grams of water in a circular motion. Repeat this process 3 more times or until your scale reaches 500 grams.

How to make a Medium to Medium Dark Roast (Water Ratio: 1:16)

Ice: 340 grams
Hot Water: 300 grams

1. Grind Coffee beans & heat your water
2. Place the Ice into the Chemex (about 340 grams)
3. Bloom coffee beans for 1 minute with 80 grams of water
4. Slowly add 50 grams of water in a circular motion. Repeat this process 3 more times or until your scale reaches 640 grams.

All of this is to taste. I have done those two videos to a T and didn’t get the best taste and that’s how I got to this “recipe” or way of brewing. As long as you have good beans and you don’t go too crazy with the ice, you should have a good brew!

Thanks Lightbrite for being awesome and making some great beans and to the Jordan Creek William-Somona for always having those Chemex Filters! (they’re not sponsoring me at all for this shout out)

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