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Ice Brewed Coffee

In the past, I've been dabbling with Kōridashi, a Japanese method typically used for brewing iced tea. But, you know me, I thought, "Why not try it with coffee?" And, oh boy, was it a game-changer.

This technique took my coffee game to new heights. Imagine sipping on a cup that's bursting with intensified flavors, yet smooth and aromatic. It's like every note of the coffee bean gets its moment in the spotlight. If you're looking to jazz up your regular cuppa, give this method a whirl. It’s coffee, but not as you know it.



(Serve 1)

  • Water, 250g

  • Ground Coffee, 25g

  • Iced Water, 50g



  • V60 Coffee Brewer

  • Ice Cube Tray



  1. Bring water to a boil.

  2. Carefully transfer to an ice cube tray.

  3. Freeze overnight.

  4. I am using my V60 coffee brewer.

  5. The next day, lightly wash the coffee paper filter with boiling water.

  6. Discard the water.

  7. Add ground coffee into the center of the filter.

  8. Followed by the ice cubes and the iced water.

  9. *The total weight of ice cubes and iced water is 300g. Adjust if necessary.*

  10. Be patient and allow the ice cubes to melt and drip completely.

  11. I waited for 2.5 hrs while I was going about my morning routine.

  12. Transfer to a serving glass.

  13. Enjoy immediately.

  14. Cheers!

About 2.5 hours...

An intense aromatic cup of Joe...


Recipe Video:

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