“Cold coffee is good for your skin” my mum always claims. Finally, her beauty advice seems to have had its big breakthrough: cold brew, frappucinos, and other iced coffee variations are all over the place. My personal revelation when it comes to cold coffee, however, was iced coffee the way it is served in Japan aka Japanese iced coffee.
Why I Prefer Japanese Iced Coffee Over Cold Brew
During the summer month in Japan, baristas will always ask if you want your coffee “hotto” or “cold”. So while in Zurich and Berlin, cold brew seems to be the more popular variation, cold pour over is all the rage in Japan. To me this Japanese Iced Coffee tastes a little bit more refined – maybe also because I do prefer pour over coffee in general. It’s also super easy to make and takes less preparation and planning that a proper cold brew.
How to Make Japanese Iced Coffee
All you need is a pour-over coffee setup and a good amount of ice cubes that you fill directly into your Chemex or other coffee pot. Just substitute about half of the amount of water you’d normally use to brew the coffee with the ice cubes and use them to cool and water down your coffee. Pour it into a glass with some more ice cubes and you’re are all set for a hot summer’s day.
For a detailed recipe check this video by Counter Culture Coffee:
Oh and if you wonder if it’s a good idea to pour hot liquid into a glass vessel filled with ice … I honestly do not know. Theoretically, it shouldn’t be a problem, but I still wait for the day my Chemex bursts apart.
P.S. My coffee setup consists of a Chemex, complete with paper filters that I desperately want to upgrade to an ABLE KONE filter – it even comes in gold! The earthenware container holding my coffee powder is by Bogler via Manufactum. And the measuring spoon is by Hario.