How to Make a Japanese Iced Coffee (Flash Brew)
Pour-over brewed hot directly onto ice — the flash-chill locks in bright, fresh aromatics you lose in a slow cold brew.
- Serves
- 1 (11 oz)
- Time
- 4 min
- Skill
- Medium
- Gear
- V60 dripper over ice
Ingredients
- 20 g coffee, medium-fine
- 200 g hot water (92–96°C)
- 120 g ice in the carafe
Method
- 1
Put the 120 g of ice directly in your carafe — it counts as part of your total water.
- 2
Rinse the filter, add coffee, and bloom with 40 g water for 30 seconds.
- 3
Pour the remaining ~160 g of hot water in slow spirals.
- 4
The hot brew hits the ice and chills instantly. Swirl and serve over fresh ice.
Best results: Count the ice as part of your water weight (here ~40% of total) so the coffee isn't over- or under-diluted.
Why it works
Flash brewing extracts hot — capturing the volatile floral and fruity aromatics that only dissolve at brewing temperature — then chills instantly so they're trapped in the glass instead of evaporating. That's the opposite of cold brew, which never gets those aromatics at all, and it's why Japanese iced coffee tastes bright and complex where cold brew tastes smooth and mellow.
Frequently asked
What's the difference between Japanese iced coffee and cold brew?
Japanese iced coffee is brewed hot straight onto ice in minutes, keeping bright, aromatic flavors. Cold brew steeps in cold water for 12–18 hours, giving a smoother, sweeter, lower-acid cup with less aroma.
How much ice do I use for flash brew?
About 40% of your total water weight as ice in the carafe — here 120 g of ice with 200 g of hot water. Counting the ice as brew water keeps the final strength correct.
Keep brewing
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.