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Japanese Iced Coffee Recipe: The iCoffee House Brew

Bright and aromatic, hot-brewed straight onto ice for instant chill. 30g coffee, 300ml water at 96°C, 1:16 ratio, medium-fine grind. Ready in 5 minutes.

A hand pours hot water from a gooseneck kettle through a white ceramic V60 dripper into a glass server filled with ice, medium-fine grounds blooming, brew time visible on the scale timer below

The Japanese flash-chill in action, hot brew hitting ice to lock in volatile aromas. · Photo by Yitzhak Rodriguez on Unsplash

TL;DR

Japanese iced coffee brews hot directly onto ice, which traps aromatic compounds that evaporate during cold brew's slow steep. We use 30g (1.06oz) of medium-fine coffee with 300ml (10.1 fl oz) of water at 96°C (205°F) poured onto 200g (7.05oz) of ice in the server. Final volume lands around 480ml (16.2 fl oz), ratio works out to 1:16 on the finished cup. Bright, aromatic, ready in five minutes.

Ratio
1:16
Coffee
30g (1.06oz)
Water
300ml (10.1 fl oz)
Temperature
96°C (205°F)
Grind
Medium-Fine
Total time
5 min
Yield
480ml (16.2 fl oz)
Difficulty
Medium

What you need

Equipment

  • V60 or Kalita Wave dripper (any pour over works)
  • Glass server or carafe
  • Gooseneck kettle
  • Kitchen scale
  • Large ice cubes (small cubes melt too fast)

Ingredients

  • 30g (1.06oz) freshly ground coffee (medium-fine grind, slightly finer than standard pour-over)
  • 300ml (10.1 fl oz) filtered water (brought to 96°C)
  • 200g (7.05oz) ice (large cubes, in the server before brewing)

The recipe

1
at 0:00, ~30s

Fill the glass server with 200g (7.05oz) of large ice cubes.

Brew directly onto ice to cool instantly.
2
at 0:30, ~30s

Place dripper on top of the server, rinse the filter, add 30g (1.06oz) of coffee, level the bed.

Grind medium-fine, slightly finer than standard pour-over.
3
at 1:00, ~30s

Bloom: pour 60ml (2 fl oz) of water at 96°C (205°F) and wait 30 seconds.

Bloom releases CO₂ for more even extraction.
4
at 1:30, ~2:30

Continue pouring in slow spirals until you reach 300ml (10.1 fl oz) total water through the bed.

Ice melts and dilutes to target volume.

Why this recipe works

Japanese iced is a pour over with half the water replaced by ice. The hot brew extracts at full temperature like a regular V60, then chills instantly when it hits the ice, locking volatile aromatics into the cup before they can evaporate. That's the entire reason a flash-brewed iced tastes brighter than cold brew.

Ratio. 1:16 on the finished cup. The recipe is 30g (1.06oz) coffee, 300ml (10.1 fl oz) brew water, 200g (7.05oz) ice. The ice melt brings total liquid to around 480ml (16.2 fl oz), which works out to 1:16 in the glass.

Temperature. 96°C (205°F), full hot-brew temperature. The instant chill at the server is what defines this method; cooler brew water just makes a weaker cup.

Grind. Medium-fine, a click finer than standard V60. The reduced brew water (300ml (10.1 fl oz) instead of 480ml (16.2 fl oz)) cuts contact time, so a finer grind compensates and keeps the extraction yield where you want it.

Ice. Large cubes melt slower and chill faster. Crushed ice or small cubes melt before the brew is finished and over-dilute the cup.

What makes this ours

The 60/40 brew-water-to-ice split is the move. Half-water, half-ice in the server keeps the math simple and lands the final ratio at 1:16 without thinking about it.

What to adjust

If your cup tastes weak or watery: too much ice melt. Use larger cubes and bump the dose to 32g (1.13oz).

If your cup tastes too bitter: your grind is too fine or the pour ran too slow. Step one click coarser.

If your cup tastes flat or aromatic-dead: your server wasn't cold enough at the start, so the brew finished before it hit ice. Pre-chill the server before brewing.

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