Drinks

This Japanese Way of Making Iced Coffee Is a Game Changer

August 21, 2017

This summer officially cemented cold brew into the zeitgeist. The drink, prepared by steeping coffee beans in water for hours as opposed to brewing beans with hot liquid, is said to be less acidic, have a rounder flavor, and take to ice cubes better.

We buy cold brew in coffee shops, we make it in portable mugs, we add to it alcohol. So it may come as an unwelcome surprise to hear, amidst the haze of a cold brew infatuation, that coffee connoisseurs actually hate the stuff.

Peter Giuliano, director of the Specialty Coffee Association of America’s Symposium, is leading a movement to dethrone cold brew from its caffeine pulpit. In its place, he posits, should be a method of preparing cold coffee he learned in Japan. He dubs it, simply and literally, Japanese Iced Coffee.

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Contrary to everything we’ve been taught, the method advocates for brewing the coffee directly onto ice. Watch this video to understand how and why this technique works.

To begin, Giuliano heats his water and prepares a drip brewer. A reduced amount of water poured over the top of the grounds results in a heartier coffee. This increased flavor is counteracted by the dilution that occurs when the hot liquid hits the ice, rendering a coffee that is “exactly the right strength.”

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Top Comment:
“Brewing coffee with hot water brings out flavor subtleties and nuances that soaking beans in room temperature water over night just cannot replicate." That isn't cold brew, at least it isn't the way I make it. I use a burr grinder, set on the coarsest grind setting, and put the grounds in a glass jar. I add cold filtered water and stir the mixture, then put it in the refrigerator. After about 8 hours, I filter the coffee. It tastes great and isn't bitter. When I make fresh hot coffee, I boil water then let it cool off a while before pouring over the coffee grounds. The brew doesn't have the bite that it would if I used hotter water, water closer to boiling temp.”
— Christopher D.
Comment

Why choose this method over the esteemed cold brew? Brewing coffee with hot water brings out flavor subtleties and nuances that soaking beans in room temperature water over night just cannot replicate. And while crowd favorite cold brew doesn’t seem to be going anywhere, maybe it’s time to fiddle with a new technique.

Would you attempt Giuliano’s method at home? Let us know in the comments.

19 Comments

Leila November 8, 2018
I have been making Japanese method iced coffee for several years now. I make it in my Chemix. 6oz of ice in the bottom, and 6oz of hot H2O as the pour over 24 grams of coffee. Perfect every time. Yum! I use Giant Steps from Blue Bottle coffee out of San Francisco.
 
Lynnie December 28, 2017
SHED, one of my favorite haunts in Healdsburg CA, has brewed their iced coffee this “Japanese” method since opening. It is iced coffee perfection, and sooooo easy to do at home. Variation of pouring hot, fresh espresso over ice (the “Italian” method) is a great alternate as well... love these both.
 
Victoria C. November 6, 2017
I make iced tea by the glass this way. I take a jelly jar glass, put a PG Tips teabag in it, fill it a little more than a quarter full of boiling water, brew it for 4 minutes, then add as many ice cubes as the glass will hold. The ice cubes will melt into the brewed tea, making a perfect, clear, single glass of ice tea. I don't drink my tea sweet, but if I did, I would add sugar before adding the boiling water, and proceed from there. The sugar would melt perfectly, and you would have a single glass of sweet tea. This seems pretty obvious, not like a great hack I figured out.
 
creamtea August 25, 2017
I have been doing this for years. I fill the glass with ice and make 1-1/2 to 2x strength with freshly-ground beans. Makes an excellent cup, lots of flavor. But I like cold-brew too.
 
Virginia H. August 24, 2017
I'm going to go out on a limb and say that probably not ALL coffee connoisseurs hate cold brew. And really, if you like it, what does it matter what the coffee snobs think? I'm a cold coffee addict and have tried it just about every way you can brew it. Cold brew is possibly my favorite. My husband and I make it weekly as a very strong concentrate which we dilute with ice and water (him) or cream (me). Contrary to the claims in this article, we find cold brewing brings out the best in most beans we've tried and we also prefer our coffee cold vs hot for this reason - we feel we actually get more flavor from cold coffee. I love it with cream because of the way it highlights the "toasty" quality of well roasted beans. The point is, there is no "right" way to brew your coffee - only the one you love most!
 
Sandi August 24, 2017
I would totally do this! I'm half Japanese and have probably had iced coffee brewed this way before, but just didn't know it. I'm going to try this, and also make a glass of the standard, "Leftover coffee poured over ice" method and see if I can tell the difference. ❄️☕️😁
 
zoro August 24, 2017
I always add chocolate milk anyway.
 
Dondi P. August 24, 2017
Cold brew isn't iced coffee - It's simply brewing without heat.<br /><br />Another way to make good cold coffee via hot brewing is simply pop the coffee in the fridge overnight.<br /><br />
 
Christopher D. August 23, 2017
"Brewing coffee with hot water brings out flavor subtleties and nuances that soaking beans in room temperature water over night just cannot replicate." That isn't cold brew, at least it isn't the way I make it. I use a burr grinder, set on the coarsest grind setting, and put the grounds in a glass jar. I add cold filtered water and stir the mixture, then put it in the refrigerator. After about 8 hours, I filter the coffee. It tastes great and isn't bitter. When I make fresh hot coffee, I boil water then let it cool off a while before pouring over the coffee grounds. The brew doesn't have the bite that it would if I used hotter water, water closer to boiling temp.
 
Grace August 23, 2017
Hooray! There are others out there in agreement that cold brew loses flavor and is suboptimal coffee. I e never been a fan and I adore coffee.
 
Knightcraft August 23, 2017
Ummm... I'm a little taken aback by this article. Being in the upper end of the age spectrum of Food 52 fans I have to say that drip brewing stronger hot coffee into a carafe of ice has been the way we've made iced coffee for as long as I can remember. How is this considered new? My Italian grandmother made espresso, and poured it over iced milk for me in the summer. Holy cow! I guess I should have kept that to myself and called it a new invention!! Too late now... Enjoy!
 
Fred C. August 23, 2017
I cold brew the conventional way in a 1/2 gallon. Munus 1 pint. Then i add 1 pint hot pour-over to the mixture. I gives the just the right bitterness without dilution.
 
Catherine August 22, 2017
I don't know many coffee connoisseurs are going agree on what's best for coffee brewing except to start with good beans and clean water. Hilariously, I remember when cold brew became a thing about 10 years ago and coffee blogs talked about how terrible brewing hot coffee over ice was. (I was a really nerdy barista.)
 
Carol S. August 22, 2017
I love good coffee, and have never liked cold brew, as it just doesn't have that flavor profile that hot-brew does. I also am not a huge fan of iced coffee, but if I am going for it I will do this method. I make pour-over all day, so upping the amount of coffee grounds will be easy!
 
Joe August 21, 2017
My Ninja coffee maker brews over ice and it's DELICIOUS !!
 
Patricia S. August 21, 2017
Ok, when it comes to hot drinks... I am a tea girl. Hot coffee?? Eww... No way!! <br />Now, iced coffee!?! Hells yeah!! Ambrosia of the gods, I'm tellin' ya!! Anyway, to curb the damages to my wallet, I went in search of an easy, go to method to create iced coffee at home. I tried Cold Brew; several different ways. Bought cool looking gadgets, etc. But I always would up with, bland, burnt tasting, bitter concoctions. I figured it clearly had to be my choice of coffee, right? So, I tried several brands, grinds and roast methods. Still, nothing worked for me. <br />Then I tried this method! Now, I admit, I still had to find my perfect brand/roast, etc. But once I nailed that!?! Done Deal!! The flavor profile of my go to supermarket brand coffee (New England Coffee Eye Opener blend), offers complexity, sweetness, and a hint of chocolate (not that I'm any kind of connoisseur, mind you). I even make ice cubes with this coffee to add to my favorite to go mug (a 1 ½ qt Bell canning jar, fitted with a Cupow top and slipped into a medium Dunkin' cup coolie).<br /><br />Bottom line, give it a try. You won't be disappointed! In fact, you may just be glad you did!!
 
Kane C. August 21, 2017
Before I started drinking butter coffee, this was my preferred brewing method. It gave that same mild, refreshing yet complex taste you get with cold brew but using much less coffee and time. I can't argue that cold brew has its own taste and profile that cannot be replicated. But JIC tastes great and is easy to brew. You can store it much longer than hot brew as well. You need to try it.
 
Lauren's P. August 21, 2017
Question...medium grind? Coffee that's been stored in the freezer?
 
marigael August 21, 2017
I haven't tasted the JIC as of yet. Fault of this presentation when comparing to cold brewed coffee is the CBC doesn't taste IMO as acidic as a cup of coffee exposed to hot water. This presenter talks about the aromatics which I totally get from CBC and it is definitely sweet compared to a cup of coffee brewed with hot water.