Japanese iced / flash brew

A pour-over brewed hot with part of the water replaced by ice in the carafe, so the coffee chills the instant it drips. Keeps the acidity and aroma that long cold steeping loses.

Percolation

Ratio
1:13.3to 1:16.7
Temperature
90–96°C
Time
2.5–4 min
Grind
Medium fine

How it works

Cut away, step by step
Water 90–96 °CChilled on contact,aroma kept in
1:46

Hot coffee drips onto the ice and chills at once

Parameters

Working ranges
Ratio, coffee to water
1:13.3 to 1:16.760–75 g per litre
Dose
20–40 g
Water
300–600 ml
Water temperature
90–96 °C194–205 °F
Contact time
2.5–4 min
Grind
Medium fine
Pressure
Atmospheric
Filter
Paper cone

Ranges are this atlas's summary of common practice, not a standard. Published standards are listed separately below, with their sources.

Where it sits among 29 methods

Temperature 0°100°
Time 10 s25 h
Strength 0 g/L650 g/L

Pale bars are the other methods; strength is grams of coffee per litre of water.

Published standards

Numbers as facts, with their source

No competition or certification body publishes figures for this method.

Origins and brewers

Origins of the method

Year
not published
Where
Japan

Japanese café practice for aisu kōhī, adopted by specialty cafés abroad in the 2010s; not confirmed by a primary source

Brewers

Pour over manualDrip home