Video: Why You Should Make Japanese-Style Iced Coffee

Maybe you take great pride in your 12-hour overnight cold brew or are of the camp who simply throw leftover coffee into the fridge and sip through the sludge the next day. Regardless, with a few lingering summer days ahead of us, we're here to tell you how to make your iced coffee even better.

Cold-brewing can leave coffee tasting dull, since room-temperature water can't truly draw out  flavors the way hot water can. At the same time, pouring hot coffee directly over ice can greatly dilute the coffee, resulting in a watery cup of joe.

Well, the Japanese have solved this problem long ago: They brew hot coffee, then instantly cool it down by letting it drip slowly onto ice. This can be done using most brewing methods, but we find that using a Chemex full of ice is the easiest. With this Japanese-style iced-coffee method, not only are the flavors and aromatics extracted, but the coffee can then cool down drop by drop, preserving all that good coffee essence.

With the help of this method and basic recipe from Crema Coffee Roasters, we start by placing 425 grams (15 ounces) of ice in the bottom of a Chemex. After adding the filter to the top half, slowly pour 680 grams (24 ounces) of hot water over 96 grams (3 ounces) of freshly ground coffee. Pour the water in a circular motion to evenly wet all the grounds. Pour only about half the water at first to allow the liquid to begin filtering through. Stir the water and the grounds to assist the flow. Once enough of the water has filtered through, pour the rest of the hot water into the top of the Chemex, this time pouring right into the middle. Stir until all the water has filtered through. Remove the filter from the Chemex. Then pour the iced coffee into a glass and enjoy.

Watch the video to see how to brew your next cup of iced coffee, Japanese-style.

Get recipes that use iced coffee:
- Vietnamese Iced Coffee Ice Cream
- Two-layer Frosted Coffee Cake
- Creamy Espresso Coffee Popsicles