Iced Coffee with a Cocktail Shaker? Really?
Yes, really. Today’s post will be about iced coffee I make using a cocktail shaker. Gone are the days when you brew a batch of coffee and then chunk it in a container full of ice. Or perhaps the trending Japanese Iced Coffee where the pour over coffee drops onto the ice below and quickly cooling it.
You see, the problem with cooling coffee directly with ice is that the ice is going to melt and become water, diluting the coffee. That’s not bad at all as long as you use more coffee. However, some people may want to look for a more cost effective method when making iced coffee.
Using a shaker solves this problem because the coffee you extract doesn’t melt on ice, which means that it doesn’t get diluted. All you need to do is use outside force to cool it.
Another problem with cooling coffee directly on ice is that depending on the ice, the taste of coffee can change.
Because the ice you use may contain different minerals compared to the hot water you used to pour the coffee with. This means you’ll have a different or mixed content of minerals which will, in turn, change the taste of your coffee.
Yes, the shaker solves that problem since it acts as a barrier between the ice and coffee.
Alright, let’s begin.
- Coffee Beans – 16 ~ 18g
- Hot Water – 250ml ( extraction 200ml )
- Ice (optional)
Let’s start off with the coffee. Here’s mine in a jar that’s been in the freezer. The summer days are hot in Japan and if you leave your coffee at room temperature it will degrade and lose its fragrance a lot quicker. I prevent that by storing it in the freezer.
Here I’m using specialty coffee from Marimba Coffee. It’s more of a light roast which will bring out a lot of fruity and acidic flavor profiles with amazing fragrance.
We’ll first grind the coffee beans. I usually set my dial to somewhere between a coarse and super fine grind. The grinder I’m using is called Kalita Next G and it’s a pretty cool piece of equipment for home use.
Next I have my pour over set up. I’m using a Hario 500ml Beaker and a Kono Dripper. The Kono doesn’t extract as fast as a Hario, and allows the water to sit in the dripper slightly longer which provides more opportunity for coffee extraction and a heavier body.
Next comes the pour over. This is my beloved kettle from Yukiwa. I’ve noticed recently that this is the only kettle I’ve been using for the past 6 months. That’s how much I’ve become attuned to using this pot.
Coffee is being extracted. I’m not using a scale since the beaker already shows where the 200ml mark is. However, you can set the scale if you want to be consistent and have some kind of profile of all the coffee you taste at a certain specific extraction point.
This is where it gets interesting. I’ll now pour the coffee I just made into a shaker. The one I’m using is made by Nagao. If you’re using a shaker and pouring something hot inside, you want pour half or less than half of the shaker. This is to prevent hot air from building pressure inside and then blowing the cap or top off and causing spillage.
Getting the ice ready. I made this by freezing water inside a bowl. You don’t have to necessarily do this and can use some blocks of ice inside a deep bowl if you want to. I just think this looks cooler and has that wow factor.
Alright, so first it may be better to cool the shaker a little under a running tap of water. Just a minute or two. Then transfer it to the ice and then start spinning away. Slowly first, and then as fast as you want to. You’ll know it’s ready when the shaker immediately condenses after you stop spinning it. It’ll also feel really cold to the touch.
Pouring it into a whiskey type glass with ice. The ice won’t really melt as you’ve cooled the coffee enough already. If you’re worried about the ice melting you don’t have to use it.
And we’re done.
2 Things I’d like to point out:
The Mighty Glass
About the glass, a lot of coffee roasters in my area, Fukuoka Japan, have started using wine glasses for their iced coffee. The reason is the fragrance. Iced coffee gives off an amazing and irresistible fragrance. The wine glass or glass shaped like a wine glass traps all of that and sends it to your nose which really complements and completes the overall coffee experience.
Some coffee shops don’t use ice, and that’s because they want to prevent the ice from melting and diluting the coffee over time. What’s more, they feel that iced coffee should only be cool to a certain degree so that you can taste the various flavor profiles of the coffee at hand. Cooling it too much will prevent you from getting all of that.
Iced Coffee hasn’t been around for that long but is gaining popularity everywhere. As long as you have the knowledge to make iced coffee and the things you should be careful of when making it, you’ll keep hitting home runs and impressing your friends and family.
I wish you a good coffee day and please share this post if you found it useful and think someone else will too 🙂