Combining two of our favourite brewing methods, iced coffee and drip filter, crafting cold coffee the Japanese way is endlessly rewarding: it allows you to fill every cup with cold brew complexity, but at a speed worthy of a fast-paced Tokyo coffee break.
Tools Needed test
150g of boiling water
150g of ice
1.5 - 2.5 minutes
Assemble your brewing equipment by placing a filter inside the Kalita on top of your brewing vessel.
Rinse the filter with freshly boiled water (this eliminates any paper residue and also heats the brewing equipment to minimise heat loss during brewing). Don't forget to discard your rinse water!
Add 6 ice cubes into your brewing vessel.
Add 21g of freshly ground coffee to the filter and gently shake to create a flat bed.
Tare your scale, start timer and pour in 40g of water just off the boil. Wet the whole bed of coffee and allow it to “bloom”, which releases the gases, for 30 seconds. As the coffee blooms, stir it to saturate all the grounds and ensure there are no dry spots in the bed.
After 30 seconds, slowly pour all the remaining water in a spiral pattern. Once all water is in, stir vigorously for 5 seconds.
After 1.5-2.5 min, the coffee should have finished dripping and you can discard the filter. Add 2 ice cubes to your glass and pour over the freshly brewed coffee.