Flash brew iced coffee
Japanese-style iced coffee brewed hot straight onto ice: bright, clean and ready in 10 minutes, the quick answer when you forgot to start cold brew.
- Prep
- 4 min
- Cook
- 5 min
- Serves
- 1
- Per serve
- 5 kcal
Ingredients
Method
Boil the kettle and let it sit for 30 seconds off the heat. Put the 150 g ice in a jar, carafe or large measuring cup and set a pour-over cone (or a funnel lined with a paper filter) on top.
Rinse the paper filter with a little hot water over the sink, then put it back on the ice and add the coffee. Shake it level.
Pour about 40 ml of the hot water over the grounds to wet them all and let them bloom and bubble.
Pour the rest of the 150 ml water slowly in small circles, keeping the grounds just covered, until it has all dripped through onto the ice. It should take 2 to 3 minutes.
Remove the filter and swirl the jar until most of the ice has melted and the coffee is ice-cold. Pour over a glass of fresh ice and drink black, or add milk and sweetener to taste.
Tips
- Flash brew uses half the water as hot water and half as ice, so it ends up at normal strength. True cold brew is different: coarse coffee steeped in cold water for 12 to 24 hours, which gives a smoother, chocolatey, low-acid drink. Flash brew is brighter and fruitier, and done in minutes.
- No pour-over cone? Brew with an AeroPress using the 150 ml hot water (stir, steep 1 minute, press) directly onto the 150 g ice.
- If it tastes sour, grind a little finer next time; if it's bitter, grind a little coarser.
