Japanese Iced Coffee (Direct Cooling Method)

Wanna have some Iced Coffee?

Today I’ll introduce how you can make Japanese Iced Coffee otherwise known as the Direct Cooling Method.

There apparently wasn’t too much of a culture in Europe where the coffee was served cold. Perhaps it started in Japan, I’m not exactly sure but some people experimented with their coffee by cooling it. What they found shifted their world 180 degrees. The coffee was smoother, richer and had flavor profiles absent in the normal hot coffee.

Instead of waiting until the coffee cooled and then put it in the fridge, they decided to cool the coffee directly by using ice directly.

And that’s how the Japanese Iced Coffee or Directly Cooled Iced Coffee came from. That’s the story I may use when people ask about the origins of Iced Coffee.

Alright, let’s begin.


Coffee Beans – 22 ~ 25g, you can use more if you’re using a darker roast

Hot Water – We need to extract 200ml, so get about 250 ~ 300 ml ready

Ice – About 150g ~ 200g ( or 2 good pieces )

How to Think About The Ratio : Extraction Amount – Coffee Used – Melted Ice (depends on water temperature) 

Keep two of these pivot points the same and then change one. Keep adjusting until you’ve found the right balance.

We’ll first place the ice in a beaker or a container where we’ll be extracting the coffee. The beaker I usually go with is the Hario V60 beaker. It’s been handy and useful whenever I make pour over coffee since most drippers fit well on the beaker.

Next we’ll grind the coffee beans. The coffee grinder I’m using is called Kalita Next G, very suitable and professional for home-use. I’m going with a grind that’s pretty ideal for a pour over.

Here I’ve set up the Hario V60 dripper and placed a filter paper over it. The grinds go in and we’re ready to get extracting. Make sure to level the coffee grinds so they extract evenly.

I usually don’t use a scale, since my beaker has measurement lines but this time I will since the ice makes it difficult to know how much I’m actually extracting. I’m using a Tanita kitchen scale but if you want something that’s even more equipped for a pout over, the Hario V60 scale might be something you’ll like.

I first pour slowly and take some time in my first half achieving a good extraction. I speed up the process in the latter half as most of the umami in the coffee has been extracted and all that’s left is to even out the concentration of the coffee.

It’s nice to listen to the melting ice, giving that click sound as it melts away.

Once you’re done extracting, transfer the iced coffee to a cup. Here I’m pouring the iced coffee into a Riedel Wine Glass. I really like to sip iced coffee using a wine glass or some sort of cup that traps the aroma and brings it to your nostrils.

You can take out the ice if you don’t want the coffee becoming less concentrated.

And there you have it. Delicious Japanese Iced Coffee for the hot summer days and even during winter when its warm inside 😉