Iced Coffee Japanese-style aka “Flash Brewed”
Like most people I’ve always had #toddy-style #icedcoffee: ground coffee is immersed in cold water and a concentrate is produced. It produces that classic “iced coffee” taste. However with specialty varietals and all the wonderful diversity possible, it seems like a waste to produce the same taste you get at [insert national chain name here] while using the best coffee beans you get.
Earlier this year, I was introduced to brewing iced coffee directly over ice. What? Yup, and what’s amazing brewing #Japanese-style is you can savor the all of the great taste with a refreshing cup of iced coffee. So set up your #Chemex, #V60, or #Clever equipment over a cup of ice and go! Well, not exactly. And that’s where the fun starts.
I use the 1:17 coffee to water ratio for most #coffee I brew. My friend & Grimpeur Bros. partner @sherpakid suggested trying a 1:13 ratio for iced coffee. He brews it using a Chemex and fills the receptacle with ice cubes so that it almost touches the bottom of the paper filter.
The great people at #HoundstoothCoffee in #Austin, TX, use a .06 formula (.06 x water weight = coffee weight) which is roughly the same as 1:17. They divide the water weight 75% liquid & 25% ice and brew onto the ice with Clevers. They also use filtered crushed iced. They like to get the coffee to room temperature with brewing and then pour that coffee over ice. It’s very tasty coffee.
At home, I’ve been brewing with the 1:17 and 1:13 methods over cubed iced and the results are tremendous. I’ve used #GrimpeurBros, #MadCap & #HandsomeCoffee beans. Side by side, 1:17 is lighter and great for those really hot #summer days. 1:13 brings the coffee’s taste more foreword and results in a slight more intense iced coffee. Both are great. Give them a try. Next up is trying Houndstooth Coffee’s method at home. (Taken with Instagram)