How to Make Iced V60 Coffee: A Japanese Flash-Brew Recipe
Japanese-style iced pour-over, often called flash brew, uses hot water to extract coffee and ice to cool it quickly. Because some of the recipe's water is ice, the drink can stay flavourful rather than becoming diluted by adding ice after brewing.
Iced V60 recipe
- 15 g freshly roasted filter coffee, ground medium-fine
- 150 g hot water, around 92–96°C
- 100 g ice in the server
- One V60 dripper, paper filter, server and scale
This makes about 250 g of drink before any additional serving ice. Adjust the coffee-to-water balance to your taste and the size of your glass.
Step-by-step method
- Place 100 g ice in the server or heat-safe carafe beneath the dripper.
- Rinse the paper filter with hot water, discard the rinse water and add the ground coffee.
- Start with a 30–40 g bloom. Make sure all the grounds are wet and wait 30–45 seconds.
- Pour slowly and evenly, in small circles, until you have added 150 g total hot water.
- Let the coffee drain through the bed. Gently swirl the server so the brewed coffee and melted ice combine evenly.
- Serve immediately over fresh ice if desired.
How to improve your iced coffee
- Tastes weak: Grind a little finer or increase the coffee dose slightly.
- Tastes harsh or bitter: Try a slightly coarser grind or gentler pouring.
- Too acidic: Try a slightly finer grind or a coffee with a naturally sweeter, more rounded profile.
- Melts too quickly: Chill your glass and serve as soon as the brew is complete.
Use a scale for both the hot water and the ice. The ice is part of the recipe's total water, so adding more hot water without adjusting the ice can make the drink watery.
Which coffee works best?
Bright, fruity and floral coffees can make refreshing iced V60, while chocolatey and nutty coffees create a rounder cup. Explore JAVA's filter and V60 coffees and use each coffee's tasting notes as a guide. Experiment with the recipe while keeping the total water consistent, so you can tell which changes improve the cup.