The BEST Cold Coffee? Japanese Iced Coffee!

I LOVE Japanese Iced Coffee so much so that I make it everyday. ESPECIALLY in the Florida heat! Super refreshing, simple to make, and cheap!

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--- RECIPE ---
30g Coffee, ground finely-course
275g of water at 205°F/96°C
250g ice

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COFFEES

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#keto #lowcarb #coffee #japaneseicedcoffee

[Ringularity]

Have just watched you vid for 18 sec but you got a new subscriber in me!

[WooooooWeeeeeee]

Just gotta say I'm a fan of your kitchen. Too many youtubers have super duper clean and organised kitchens with state of the art equipment, kinda makes you feel you're in a different world to them. Your kitchen looks like the kitchen of a normal dude, I like it.

[emmawagner]

That pour into the pint glass is a very satisfying visual..

[monicas]

I am the granddaughter of a coffee farmer, who wasn’t able to drink coffee until I was 20.
Turns out my problem was with the overly sweet very strong Brazilian way of drinking coffee.
I discovered I liked black coffee many years after my grandpa passed. What got me to like coffee was Japanese canned black coffee. I’m sorry I couldn’t drink grandpa’s coffee. But I still cherish the memories of playing in the coffee dried peels.

[JosephReference]

I've never seen this video but a couple days ago I literally started doing this without prior knowledge.
I use c40, a hario 500ml and a hario switch. I also wash out the 02 paper the same way now instead of wasting hot water
I always make hot black coffee and I never finish it so I started freezing the left overs and started using the coffee cubes to cool down the coffee.

[Silverstar]

I’ve spent so much money on coffee makers, only to realize that the sole two “makers” I, a coffee addict, need in life are the Kalita Wave 185 Dripper and the French Press. They are so much cheaper than the machines yet still make tasty coffee.

[matthewhernandez]

I've made it like this for years because it doesn't dilute but never knew it was a Japanese style, pretty cool!!!

[SeriousKeto]

I need to go back in time and makes some coffee ice cubes, pronto.

[lrbrugby]

Always good to see a well made Japanese ice drip coffee recipe. I'd add a couple of tips though. A good rule of thumb is to adopt a 1:10 ratio. Usually filter coffee is brewed at a ratio of somewhere between 1:15 and 1:17. So, if you normally brew 20g of coffee to 300g of water, then reduce that to 20g of coffee and 200ml of water. Then use 100g of ice. This preserves the usual 1:15 brew strength as the ice melts. I think it is also important to say that the best coffee for this is either home roasted or bought from a good coffee roaster (not store bought!) hehe. Light roasts are great as mentioned, but for those fruity notes, you want something acidic. So, naturally processed Ethiopian or Kenyan coffees are amazing for this. Colombian natural experimental coffees are also great. Essentially, something high grown and naturally processed (dried in the sun with the skin on). Onyx, Sey, Little Giant etc. will have what you need

[bnpray]

Been doing this regularly for years and I agree use a fruity and medium roast is the best, very refreshing. Also the hardest part for me is to have smell free cube of ice, what I mean is that if you like me who only have 1 refrigerator, the chance of the cube having some smell is high and if the smell is too much in will absolutely ruin the coffee 🥲

[squirreltakular]

I'm not a huge coffee snob and making cold brew in an Aeropress in like 4 minutes has been working well for me. Just a tip for people that are in a rush and not super picky. Still gonna try this though.

[MeiraV-]

Finally got around to trying this yesterday -- ended up having it twice, already made some more today. Another rock-star recipe, thanks!

[tim_means_heart]

I've been doing the same thing with a vietnamese coffee filter since the beginning of summer and I love it. It's so simple to make and you can even use the Koridashi method though it can be a bit long.

[Nayr]

This is really interesting, I normally drink my coffee black plus have a pourover set. So I'll have to give this a try! One of the things I've been doing lately if I want cold coffee is using a drink chiller and brewing into that. Gives the iced coffee taste without dilution, plus definitely less prep than cold brew. Either way, cool to see another coffee lover out there. :)

[scottellis]

Love this! I drink cold brew almost exclusively. I make it in 3 liter batches and brew between 18-20 hours. I start the next batch when there’s roughly a liter left.

However, once in a blue moon I drop the ball and run out. This will be a nice back up option on those occasions. Also, I used to make close brew ices cubes, but now my wife and I have a little one so I just make it 10% stronger. I kinda want to make some again seeing you do it. Cheers.

[goingrogue]

We make coffee cubes here to avoid dilution. My iced coffee is a meal replacement mixed with Isopure chocolate protein powder, sea moss gel, and some almond milk. Because I drink it everyday I do use the coffee maker to brew fresh ground beans and the pot of coffee lasts all week.

[aggeman]

I can reccomend trying this with some lightroasted varieties that are either natural or even anaerobic natural. Brew on 88-90 degrees but keep the rest of the recipe the same. The funkiness and fermented notes are still there but usually it opens up much more towards the fruity and berry flavours. Totally refreshing and my favorite summer drink.

[illaimforthemoon]

Here's the recipe for Japanese Iced Coffee from the video:

Ingredients:
- 30g Coffee, ground finely-course
- 275g of water at 205°F/96°C
- 250g ice

Instructions:
1. Start off with 30 grams of coffee. The whole coffee beans go into the grinder for a fine coarse grind similar to the thickness of kosher salt.
2. Set some water to heat at 205 degrees Fahrenheit or 96 degrees Celsius.
3. Into a coffee decanter, add 250 grams of ice made from good quality water.
4. Prepare the filter by placing it into the dripper and rinsing with water to remove any paper taste. Drain as best as possible and onto the decanter it goes.
5. Tare your scale and add your 30 grams of coffee grounds. Even them out by shaking the dripper.
6. Time for the bloom: add twice as much water as you have coffee. In this case, add 60 grams of water then allow it to bloom for 45 seconds which is longer than normal but will yield a crisper flavor.
7. Finish the brew: slowly add enough water to equal 275 grams of total water. You should be able to finish the brew in under three minutes.
8. Swirl the coffee around to ensure the temperature of the coffee equalizes with the ice.
9. To serve, simply pour the coffee into your cup.

Please note that the video also provides some tips on how to measure the ice and the brewing process. You might find it helpful to watch the video for these details.

[pantis_]

This channel is gold. Been watching since 2020, and I remember saying "This is my favorite keto channel now". It still is. I'm not even doing keto anymore lol, but I still love this channel and have tried out a lot of the recipes from here regardless. Glad to see you back.

[mattofsmegpoop]

I go for a natural wash with this style the fruit always hits really well