Japanese Iced Coffee Recipe

This Japanese iced coffee is bright, smooth, and chilled instantly by brewing hot coffee over ice. It delivers fresh flavor fast, unlike some household helpers.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast, Drink, Snack

Cuisine Japanese

Servings 2 glasses

Calories 5 kcal

Equipment

Mixing bowl
Pour Over Dripper
Paper Filter
kettle
Carafe
Freezer
Scoop
Tray
scale

Ingredients

Coffee Base

40 g medium ground coffee
200 g hot water
200 g ice cubes

Optional Additions

milk to taste
simple syrup to taste

Instructions

Place ice cubes in a heatproof carafe or server.
Set dripper with filter over the carafe.
Add ground coffee and level the bed gently.
Pour a small bloom of hot water and wait 30 seconds.
Slowly pour remaining hot water in circles until used.
Fresh coffee will drip directly onto ice and chill instantly.
Stir well to melt some ice and balance strength.
Serve over fresh ice with milk or syrup if desired.

Notes

For softer flavor, use slightly less coffee or more ice. For stronger flavor, increase coffee grams. Freeze leftover coffee into cubes for later drinks. Use sturdy ice for slower dilution. Add vanilla, cinnamon, or cream for flavor customization. Serve immediately for best aroma and brightness.

Keyword Bristle Cookie, Ice Cream Cookie, Iced Coffee, Japanese Iced Coffee Recipe