Do you love iced coffee? Why not give the Japanese method a try! The Japanese brewing method flash-chills coffee via hot water that’s poured over ground coffee into an ice-filled carafe. The result is an incredibly bright, flavorful brew. This method preserves the nuances and complexities of the coffee while still giving you everything you expect from a cold brew coffee.
Prepare this coffee as if you were making hot coffee out of a Chemex, so you will need a scale, grinder, filter and kettle. Ensure that the Chemex is clean. Rinse your filter as well. Discard the used water.
Coarsely grind your coffee, weigh out 96 grams. Fill the Chemex with 425 grams of ice, then position the filter on top and pour in the coffee grounds.
Heat up 680 grams of water to just before the boiling point, then remove the kettle from the heat and let the water settle. Pour enough water to just saturate the coffee bed. Let the coffee bloom for 30-45 seconds.
Continue, pouring slowly in concentric circles, continue adding water slowly in stages, submerging the ground coffee as you go. Try to add all the water in 3 - 3:30 minutes.