Posts Tagged ‘Japanese iced coffee’

V60 Japanese iced filter coffee at Krema

July 27, 2018

Today a hot day, not as hot as Thursday when it hit 35.1 C, but still a very hot day.

Did I want cold brew? No, I would have V60 Japanese iced filter coffee, and showed how to make it.

Ratio of water to ice 1:1. Half the usual amount of water, the other half as ice in the carafe. As the hot coffee drips through instantly chilled by the ice.

Served in an ice cold glass out of the fridge.

Not cold brew, nor the same as a V60, brewed with hot water then chilled.

Very refreshing on a hot day.

This was 50:50 hot water to ice. May wish to try a ratio of 3/2.

Brewed with a Kenyan single origin from Horsham Coffee.

Possibly better with a high Q grade Colombian, or better still Panama Geisha.

Last word to James Hoffman.


V60 Japanese iced coffee

July 18, 2017

V60, as with Chemex, is a pour over filter coffee.

Pour hot water, just off boiling, over the ground coffee, collect below.

The difference with Japanese iced coffee, is that the hot coffee drips straight into a jug of ice to be immediately chilled.

Note: This is not cold brew coffee. Cold brew coffee is made with cold not hot water, made over a period of hours, not minutes.  For more on cold brew coffee see Cold Brew Coffee.

Pour hot water into the V60 filter, then discard. This cleans the filter and for a hot coffee warms the jug cf warming the tea pot.

Note: To appreciate why cleanse the filter. Fill two mugs with hot water, into one place a filter paper.  Leave for four minutes. Taste the water in both mugs.

Pour water in concentric spiral to wet the ground coffee.

Pause, then pour water again in concentric spiral over the wet grounds.

Pour and enjoy.

Unfortunately a takeaway used. KeepCup would have been better, better still a glass suited to Japanese chilled coffee.

Coffee used was Pacamara Natural de El Salvador.

Special thanks to the ever helpful baristas at Coffee Island in Covent Garden for indulging me and making a Japanese iced coffee.


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