For a refreshing summer treat, here’s a favorite recipe for the Japanese style iced coffee. Lighter roasts, like the Guatemala or Brazil mentioned above work well for this method. In short, you are brewing over ice, replacing cubes for part of the water you would normally use. This method is for a single 20 oz. cup using a Hario style dripper, but you can modify for a full pot too:
Start with 32 grams of freshly coffee, ground on a normal “drip” setting is fine.
Place 210 grams of ice in your large glass, or ~7-9 large ice cubes.
Place the coffee in your filter and slowly pour ~75 grams of water over the grounds making sure they’re fully saturated. Slowly add another 175 grams of water and let it fully filter through.
Remove the filter and add 4-5 more ice cubes to the glass and enjoy!
If you want to add sugar, it’s easiest to do so during the brewing so it will fully dissolve and blend more easily.
If you’re in need of brewing supplies for this recipe, we have an assortment of Hario products available on our Gifts and Gear Page