Japanese Cold Drip Iced Coffee
If you’ve got the time, you can make this amazingly smooth and sweet brew at home. Plan ahead so that you have plenty of time for it to brew and chill. If you get seriously hooked, you can always have several batches going at once.
The Grind—Medium: Gritty, like coarse sand.
- Fill the filter basket with 2.8 ounces of ground coffee or until you’ve reached the top of the filter itself, leaving some room at the top.
- Pour filtered, cold or room temperature water over the grounds slowly, until the unit is full, about 35-1/2 ounces. Leave to steep for 8–10 hours, less or more to taste.
LEFT: Why so sweet? Cold-brewing causes the compounds in your coffee to break down in a different way, releasing all the flavor and caffeine without the acidity common in hot-brewed methods.
- Refrigerate completed coffee in a sealed container for up to 30 days. (You’ll get the best flavor during the first 15 days.)
Iced Coffee, Japanese Style
Coffee was first introduced to Japan by Dutch traders in 1609, but the Japanese made it their own with this syrupy-sweet concoction. While the popularity of Japanese Cold Drip Iced Coffee is growing in the US, the best machine for brewing large batches of it is manufactured by just one company, Oji, in the Land of the Rising Sun.
