Dialed in: How to Brew a Japanese Iced Coffee
The Japanese iced coffee brew method is a great way to maintain the brightness and depth of a coffee in a cold drink. If you’ve been drinking a lot of cold brew, the differences between these two methods, even with the same coffee, will be night and day (some coffees in cold brew will mute some of the more delicate aspects of the brew).
Pairing the Japanese iced coffee method with the Propeller Coffee YirgZ is a match made in heaven! The black tea, fruit, and floral elements of the coffee still pop in the iced version of the brew. Here’s how you can drink this delicious coffee while staying cool in the summer heat:
What you need:
- - V60 & Carafe
- - 20g of the YirgZ, finely ground (a bit finer than you would use for a V60).
- - 200g of filtered water at 200°F
- - 140g of ice
- 1. Start by wetting the filter in your V60 to remove any of the paper filter taste.
- 2. Add the 140 grams of ice into the carafe.
- 3. Pour the 20 grams of finely ground coffee into the V60 filter and start your timer.
- 4. Pour 60g of the 200°F water and lightly stir to ensure proper saturation of all dry coffee. Stir the grinds.
- 5. At 45 seconds pour an additional 60g of water.
- 6. At 1:30, slowly pour the final 80g of water. Do a final stir to collapse the grounds, making the bed of slurry flat.
- 7. Turn up the volume on your favourite song (we recommend Feels like Summer by Childish Gambino) and enjoy!