This is not really an article. I just want a clean place to keep the coffee recipes I make all the time, so I don’t have to work out the numbers again.
This one is my favorite Japanese iced coffee: brewed hot with the Kalita Wave, directly over ice. It is quick, bright, and cold as soon as the brew is done.
The recipe
| Amount | |
|---|---|
| Coffee | 32.5 g |
| Total water | 500 g |
| Ice | 200 g (40%) |
| Hot water | 300 g (60%) |
| Ratio | 65 g per liter (about 1:15.4) |
| Grind | Finer than my usual Kalita grind |
| Bloom | 45 seconds |
| Total brew time | 2–3 minutes |
How I make it
- Put 200 g of ice in the server and place the Kalita Wave on top.
- Grind 32.5 g of coffee, a little finer than I would for a normal hot Kalita.
- Bloom with part of the hot water for 45 seconds.
- Keep pouring as usual until I reach 300 g of hot water. I aim to finish the whole brew somewhere between 2 and 3 minutes.
- Remove the brewer and stir the coffee and ice with a spoon.
That’s it. 32.5 g coffee, 200 g ice, 300 g hot water. :)
The useful part to remember is the split: 40% ice and 60% hot water. For a different batch size, I keep the coffee at 65 g per liter and use the same 40/60 split.