Japanese Iced Coffee is a wonderfully refreshing way to enjoy your daily caffeine fix, especially in hot weather! This method focuses on brewing directly over ice, capturing vibrant flavors without the bitterness. Dive into this quick and delightful recipe perfect for those hot Florida days!
Ingredients
☕ 30g light roast coffee, BrownBear Beans
💧 275g water at 205°F/96°C
❄️ 250g ice cubes
Instructions
1- Prepare the Coffee Ground:
- Use a Coffee Grinder to grind 30g of light roast coffee to a fine-coarse consistency.
2- Set Up:
- Place the Chemex on the kitchen scales.
- Position the Coffee Dripper on top of the Chemex and line with a paper filter..
3- Ice Placement:
- Add 250g of ice cubes directly into the Chemex.
4- Brewing:
- Heat 275g of water to 205°F using the Gooseneck Kettle.
- Pour a small amount of hot water over the grounds to let them bloom for about 30 seconds.
- Gradually pour the remaining hot water over the coffee grounds in a slow, circular motion, ensuring an even extraction.
5- Chill and Serve:
- Allow the hot coffee to drip onto the ice, immediately cooling it down.
- Swirl gently to mix, then pour into a glass filled with ice cubes if desired.
Prep Time: 5 minutes
Brew Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Calories: ~2
Proteins: 0g
Fats: 0g
Carbohydrates: 0g
Cooking Tips
- Ensure your coffee is freshly ground for optimal flavor.
- Use water at the optimal temperature for the best extraction.
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