Flash Brew Iced Coffee, also called Japanese Iced Coffee, is a method that uses hot water to extract coffee, which is immediately cooled over ice cubes. This alternative iced coffee technique to “Cold Brew” ensures better extraction of soluble and volatile matter from the coffee and thus lets the entire spectrum of local flavors shine.
Brewing Parameters
Dry:20g of coffee Liquid:100g ice cubes + 200g water Ratio:1:15 Water temperature:201-204°F (30-45 sec after boiling) Extraction time:2 min 30 sec to 3 min Grind:a little thinner than a usual V60
What You’ll Need
Chemex or V60 #2
Filter compatible with your infuser (Chemex or V60 #2)
Filtered water
Gooseneck kettle
Mill
Balance
Stopwatch
Carafe or cup
Ice cubes
Spoon
Freshly roasted coffee
Pro Tip
For a more fruity and floral cup, we suggest an African coffee. If you prefer a more chocolatey profile, or if you would like to add milk, opt for a washed coffee from Latin America.
To prepare a larger quantity, double all quantities (ground coffee, ice cubes and water).
Step N°1
Fill the kettle with fresh filtered water and bring to a boil.
Step N°2
Place a paper filter in the brewer and set it on a carafe or mug. Rinse the filter thoroughly to reduce any papery taste, then discard the water from the carafe. Return the water to a boil.
Step N°3
Place the carafe on the scale and measure 100 g of ice. Place the brewer on the carafe and add the ground coffee.
Step N°4
Set the scale to 0 and start the timer. Bloom the coffee with 40 g of water, making sure all the grounds are saturated. This stage, called the bloom, allows the coffee to release gases created during roasting, encouraging a more even extraction.
Step N°5
At 30 seconds, continue by adding 110 g of water (for a total of 150 g), pouring gently in a circular motion from the center toward the edges. Wait 10 seconds.
Step N°6
Add 50 g of water for a total of 200 g. The brew time should be between 2 min 30 s and 3 minutes. Stir well and serve.
