All ritualsJapan

Japanese iced coffee

Pour-over brewed hot straight onto ice, so it keeps the bright, fruity flavors cold brew mutes.

Where it comes from

Iced coffee has been served in Japanese coffeehouses since around the 1920s and spread widely after the war.

How to make it at home

Put the ice in the carafe and set the dripper on top.
Rinse the filter, pouring the rinse water away from the ice.
Bloom the coffee with 2–3 times its weight in hot water for 30–45 seconds.
Pour the rest of the hot water in stages.
Swirl until the ice has mostly melted, then pour over fresh ice.

Coffees to try with it

Bright, fruity coffees shine here.

Ethiopian coffeeOur pick: Gobena Bendo, washed Yirgacheffe (12 oz) from JBC Coffee Roasters Kenyan coffeeOur pick: Kathakwa Kenya Peaberry, Embu (12 oz) from JBC Coffee Roasters Panamanian coffeeOur pick: Reserve Volcán Valley Thermolic Gesha (6 oz) from Press Coffee

Sources

More ways to brew

Turkish coffeeTürkiye: Coffee and water boiled together in a tiny pot, served with its foam and grounds settled in the cup.Vietnamese phinVietnam: A slow, strong drip over sweetened condensed milk and ice: cà phê sữa đá.Café de ollaMexico: Coffee steeped with cinnamon and piloncillo in a clay pot.Ethiopian coffee ceremonyEthiopia: Green beans roasted, ground and boiled in a clay jebena, shared over three rounds.