Japan a popular tourist destination to visit during springtime because of the beautiful cherry blossom tree and the city is also famous for their subculture society.

For the growing love of coffee, there is no wonder that Japan is famous for making a unique style of iced coffee. Though iced coffee is immersing the coffee grounds into cold water, where coffee is left in a container to steep overnight, the Japanese style iced coffee has a different method to bring out the flavors of the coffee beans.

The Japanese iced coffee is simply brewed in hot water directly onto ice. This method of brewing allows with hot water quickly dissolves the desired flavors and aromatics in ground coffee.

Brewing in hot water directly onto ice allows extracting the unique flavors of coffee without having to wait for hours. Having the iced contacts with the hot water will instantly cool and lock in the flavors, and it’s volatile aromas.

The result: cold coffee with a full range of flavors that takes no more time to brew than hot coffee.

There are few ways how you can make Japanese Iced Coffee at home using your coffee makers, and we choose the Hario v60 to make it. So here are the guidelines to follow to make the Japanese Iced Coffee at home.

The Hario v60 is a tried and true pour over cone trusted by millions around the world. It would make sense that it is one of the most popular ways to make Japanese Iced Coffee as well.

The flow rate of the Hario v60 is easier to control than other cones because of its large hole at the bottom, and its thin paper filter. This makes the v60 very versatile; by adjusting the pour rate and grind size, you can make different results with the same coffee.

Collective Hario v60 Recipe

Coffee: 22 grams
Grind size: Setting 3.5 on Handground (medium)
Water: 205 grams
Ice: 187 grams
Water-to-Coffee Ratio: 18:1
Brew time: 2:45

1. Prewet the filter and dump out the water from the container.
2. Add 187 grams of ice in the container
3. Add coffee and pour 20-25 grams of water, fully soaking the grounds. Let steep for 30 seconds
4. Pour in water up to 100 grams using a circular motion around the cone. Let the water line reside for about 20 seconds
5. Pour remaining water (up to 205g) and let the coffee drain from the cone

2. Weak – 23:1 Ratio

Niki, Mucho Sarap

Coffee: 20 grams
Grind size: Setting 2.5 on Handground (medium-fine)
Water: 185 grams
Ice: 285 grams
Water-to-Coffee Ratio: 23:1
Brew time: 2:00

1. Pre-wet the coffee filter with about 100 grams of water
2. Grind beans, add beans to the rinsed filter.
3. Add 20-25 grams of hot water (199F), allow coffee to bloom for 30 seconds.
4. Add remaining water (up to 185 grams) of water so total weight is 285 g.
5. Pour mixture into another glass vessel.

3. Strong

Austin Patterson, Uel Zing Coffee, Bloomington, IN; Tinker Coffee Co, Indianapolis, IN

Coffee: 18 grams
Grind size: Setting 3 on Handground (medium-fine)
Water: 225 grams
Ice: 75 grams
Water-to-Coffee Ratio: 17:1
Brew time: 2:45

1. Pre-wet the cone with around 100 grams of water. Grind beans, add ground into the rinsed filter.
2. Add hot water (199f), allow coffee to bloom for 30 seconds.
3. Add about 185 g of water so total weight is 285 g.
4. Pour mixture into another glass vessel.

4. Strongest 10:1 Ratio

Dave Forman, Director of Coffee, One Line Coffee

Coffee: 24 grams
Grind size: Setting 4 on Handground (medium)
Water: 230 grams
Ice: 200 grams
Water-to-Coffee Ratio: 10:1
Brew time: 2:30

1. ‍Prewet your filter, grind, and dose.
2. Fill a 16 oz. glass or decanter with ice.
3. Bloom at 0:00 with 30-40 grams of water.
4. At 0:30, begin pouring with small amounts (perhaps 50 grams with the initial pour, then 20-30 grams per pour after that).
5. Add your final amount of water around 2:00, bringing the total water amount to 230 grams.
6. Strain the coffee out of the decanter into a fresh 16 oz. glass (should be approximately 340 grams of liquid), and add ice to the top.

If you want to learn more about making iced coffee using your coffee makers you can check the list in Handground.