So, what’s the difference, you ask, between cold brew and Japanese style, other than the fact that one takes 12 hours and one takes 12 minutes (if that)?
Well, with Japanese-style, you only get one serving at a time – as opposed to cold brew, where you can fix up a whole big batch at a time. So keep that in mind, depending on how much caffeine you’re looking to consume.
Flavor-wise, cold brew is famous for producing a mellow yet potent elixir that’s rich, relatively free of acid, and tastes almost chocolatey. Japanese-style, on the other hand, is known for retaining more of the nuances of flavor that you lose when coffee doesn’t ever meet hot water. You get a bit more acid, yes, but still a full-flavored cup.
- 1/4 cup/1 oz./30 g. ground coffee beans (I like a darker roast)
- 1 cup/8 oz./230 g. ice cubes (plus more for serving)
- 1 cup/8 oz./230 g. water
- Measuring cups or a kitchen scale*
- A pour-over cone (aka a drip brewer) or carafe
- A coffee filter that fits the pour-over cone or carafe
- A 16-ounce or larger mason jar (if not using a carafe)
- Tea kettle – preferably a goose-neck shape made for pour-over brewing
- Fill the mason jar or carafe with the 2 cups/8 oz./230 g. ice.
- Set a filter in the brewer, set it over the mason jar (if using) for brewing, and add the coffee grounds.
- Bring the water to a boil. Slowly pour just a bit of the water over the grounds – just enough to cause the coffee to expand (also known as “blooming”). Once all of that water has dripped through, slowly pour about half of the remaining water over the top. When that has finished dripping through, slowly pour the remaining water over the top. Let drain completely.
- If using a mason jar, remove the drip brewer. If using a carafe, remove the filter and grounds then pour it into a glass. Add ice, cream, and/or sugar if desired. Add additional ice, cream, and/or sugar if desired and stir. Serve immediately.
Keywords: Japanese Pour Over: Chemex Turtorial