I guess you could say I’m pretty into coffee. I usually like my coffee hot, but when I’m in a California heat wave, I have to have my caffeine on ice.
I’ve tried putting ice in hot coffee, making cold brew, and now my favorite way is brewing pour over on top of ice. That’s known as Japanese cold brew method. I suggest you give it a try, especially if you’re already comfortable with making pour over coffee. I use this individual coffee dripper from World Market to make mine.
I just thought it seemed like a good idea to brew my pour over on top of ice to make it cold. And then one day, I came across this article on The Kitchn. I didn’t know it was a Japanese method before that. The article compares it to cold brew. By the way, it’s way less messy than cold brew. Yay!
Japanese Iced Coffee
Add a few ice cubes to cold cup. Add any cream or milk.
Make pour over coffee directly over ice.
Stir slowly to combine. Add one or two ice cubes if you want your coffee extra cold.
Lately I’ve had a container of heavy cream in my fridge leftover from when I used it for mashed potatoes, so I’ve been enjoying adding it to my iced coffee. This morning I put about a tablespoon of heavy cream in my iced coffee, along with about 1/4 cup of cold, filtered water.
I don’t usually add sugar to my coffee when I make it at home, but I do like adding other things for flavor. Cinnamon, nutmeg, and allspice all go well with iced coffee. And I love adding just a teaspoon of vanilla syrup. That makes it feel extra special.
How do you like your coffee? Have you tried making iced coffee at home and if so, what’s your favorite method?
Modern Notebook 