The BEST Cold Coffee? Japanese Iced Coffee!

0:00 today I'm going to show you how to make Japanese iced coffee incredibly refreshing and delicious coffee drinks I can't seem to stop making it's both faster to make than cold brew much tastier than iced coffee and best of all it's cheaper than anything you can buy at the store or at the coffee shop and it takes no longer to make than a standard Kroger and of course this black coffee which means it's calories sure you can add cream of stuff if you want

0:20 but I recommend you try it black and to start off we'll need 30 grams of coffee the whole coffee beans go into the grinder for a fine coarse grind similar to the thickness of kosher salt then set some water to heat it 205 degrees Fahrenheit or 96 degrees for the rest of the world I after into a coffee decounter we had 250 grams of ice made some good quality water you might be wondering do I need to measure out the

0:42 ice every single time I want to make this coffee and the answer yes however there's a much easier way basically weigh out and find an average of what your ice cubes weigh and then count how many ice cubes you'll need to reach 250 grams plus or minus 5 grams is not going to break the bank and you'll see why later as it dilutes so for me I'm going to need about 36 ice cubes next we prepare the filter

1:05 by placing it into the dripper and rinsing with water to remove any paper taste drain as best as possible and onto the decanter it goes make sure to Target your skill and add your 30 grams of coffee grounds even them out by shaking the dripper then it's time for the bloom add twice as much water as you have coffee so in this case we're adding 60 grams of water then allow it to bloom for 45 seconds which is longer than

1:26 normal but will yield a crisper flavor you can use a timer simply count out loud or just practice your dance moves or you could just listen for the snap crackle and pop the stop similar to popcorn now we need to finish the Brew slowly add enough water to equal 275 grams of total water and when I say slowly I mean slow however you should be able to finish the Brew in under three minutes and again if you don't have a timer just

1:51 keep adding water until you reach 275 grams little ramekins were great for putting pour over coffee stuff you want to swirl the coffee around to ensure the temperature of the coffee equalizes with the ice so this is the reason you don't really have to worry about the ice because it's not going to completely melt and some people like to add ice as well when they pour this into the coffee I think this works just great then the serve simply

2:18 pour the coffee into a glass I find the pine glass works best also note that perfect core now what type of coffee should you use I'm personally a fan of medium roast coffees that are earthy chocolatey but for this Brew method a light roast works really really well the fruit and citrus notes really shine through for a nice flavorful crisp for a nice flavorful flip for a nice flavorful crisp cup Joe foreign

2:48 iced coffee great if we think of it on a spectrum from cold brew down to iced coffee cold brew is great for low acidity works great with medium roast coffees because it isn't using a heat extraction so we're not going to get a lot of those subtleties however it takes time to make at least 12 hours so you have to plan a hit on the other hand we have iced coffee which is super fast to make but

3:10 typically tastes a little burnt I find you have to add cream and sugar to actually get it to taste good so it's going to ruin any sort of subtleness and it's not going to be as refreshing it's also going to be very diluted because we're adding ice to Coffee those already made appropriately somewhere in the middle we have Japanese iced coffee right alongside poor the reason this works really well is because we are using a heat extraction and we're also

3:31 accounting for the dilution which is why we add 30 grams of coffee this brings out the subtleties of the coffee roast which is why light coffees work really really well here however when you buy coffee for this you have to make sure you get the right kind something that might be a blonde roast like the Starbucks for Donna has tasty notes of both toasted malt and baking chocolate which isn't exactly something I would think of as refreshing so I'm using

3:54 something that I found at the store which is which Joe's it's light roast it also has fruity and citrusy notes brings out the subtleties and it's just it really is really refreshing which reminds me it is mighty warm out here hi dude hey Jack brought you something thank you what do you think that's mighty good clean clean Chris crisp refreshing

4:27 refreshing I like it glad you enjoyed it place looks familiar yeah it does look familiar also it's hot as balls you wouldn't happen to have any more of that cold coffee which is something with a little extra punch to keep me awake on my hike into work we're about to get crazy but if you're not a coffee addict like me and don't know your caffeine dosing I definitely don't recommend you try this

4:58 but in order to see into the future we have to go into the past all right earlier that day I had the premonition that I would need to do something special I brewed some Japanese iced coffee the same way I always do Bloom brew and swirl except this time I swirled and let the ice melt completely afterwards I poured the coffee into an ice tray and since I poured a bit too much I use the straw to get some out

5:23 then into the freezer it went and I cleaned because ants now it's time to pull out the Chemex just because you follow the same process as before 30 grams of coffee place the filter rinse it out then leave your paper filter aside because we need to add the ice however not just any of this we will be using the coffee ice we made earlier that day we're going to add the same 250 grams of ice except this is

5:49 going to be a tad more potent which is exactly what we want don't worry about the ice tray looking gnarly it will wash off super easy then simply Brew like you normally would pot there you go

6:20 thank you I told you it was potent