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.
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.