This Japanese Iced Coffee method, an alternative to cold-brewing iced coffee, promises bright and clear iced coffee with the most coffee flavor purity. Peter Giuliano of Counter Coffee Culture demonstrates how to do it and details why this is a superior method of making iced coffee.


Make Cold-Brewed Iced Coffee Brewing coffee and icing it isn't all that hard, but cold-brewed coffee is a different, more… Read more

It's a simple method: Brew hot (using a pourover brewer like this Hario Dripper or Melitta single cup coffee brewer) and cool instantly by substituting half of the water you'd normally use for making hot coffee with an equal amount of ice cubes. As a rule of thumb, one ice cube equals one ounce.


On his personal blog, Giuliano details the scientific reasons why this is a superior method to cold-brewing (namely: coffee's solubility, volatility, and oxidation). The Japanese Iced Coffee method helps extract the most flavor and prevent off-flavors, because you're brewing hot first. It certainly is a quicker method of getting delicious iced coffee—no need to wait 12 hours or more.

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Why you should stop cold-brewing, and use the Japanese Iced Coffee Method | Dymaxion. via @mattbuchanan