HOW TO MAKE JAPANESE-STYLE ICED COFFEE

How to Make Japanese-Style Iced Coffee image

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 8

1/4 cup/1 oz./30 g. ground coffee beans (I like a darker roast)
1 cup/8 oz./230 g. ice cubes (plus more for serving)
1 cup/8 oz./230 g. water
Measuring cups or a kitchen scale*
A pour-over cone (aka a drip brewer or carafe)
A coffee filter that fits the pour-over cone or carafe
A 16-ounce or larger mason jar (if not using a carafe)
Tea kettle - preferably a goose-neck shape made for pour-over brewing

Steps:

Fill the mason jar or carafe with the 2 cups/8 oz./230 g. ice.
Set a filter in the brewer, set it over the mason jar (if using) for brewing, and add the coffee grounds.
Bring the water to a boil. Slowly pour just a bit of the water over the grounds - just enough to cause the coffee to expand (also known as "blooming"). Once all of that water has dripped through, slowly pour about half of the remaining water over the top. When that has finished dripping through, slowly pour the remaining water over the top. Let drain completely.
If using a mason jar, remove the drip brewer. If using a carafe, remove the filter and grounds then pour into a glass. Add ice, cream, and/or sugar if desired. Add additional ice, cream, and/or sugar if desired and stir. Serve immediately.