📝 About This Recipe
Known in Japan as 'Aisu Kōhī,' flash-chilled coffee is a revelation for caffeine purists, offering a vibrant and aromatic alternative to the muted profile of cold brew. By brewing hot coffee directly onto ice, we instantly lock in the volatile aromatic oils and bright acidity that would otherwise vanish during slow cooling. This method produces a crystal-clear beverage with a tea-like elegance and a refreshing, crisp finish that celebrates the bean's true terroir.
🥗 Ingredients
The Coffee Base
- 32 grams Light to Medium Roast Coffee Beans (Ethically sourced Ethiopian or Kenyan beans work best for acidity)
- 300 grams Filtered Water (Heated to exactly 205°F (96°C))
- 200 grams Artisanal Ice Cubes (Clear, large cubes made from filtered water to prevent dilution)
The Sweetener (Optional)
- 1/2 cup Granulated Sugar (For the simple syrup)
- 1/2 cup Hot Water (For the simple syrup)
Service & Garnish
- 2 pieces Fresh Mint Sprig (Optional, for a botanical aroma)
- 2 tablespoons Organic Heavy Cream (Optional, for a 'Kyoto-style' finish)
- 1 cup Additional Ice (For the serving glasses)
👨🍳 Instructions
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1
Begin by weighing out 32 grams of fresh coffee beans. Grind them to a medium-fine consistency, similar to table salt; this ensures optimal extraction during the faster brew cycle.
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2
Heat your filtered water to 205°F (96°C). If you don't have a thermometer, bring the water to a boil and let it sit for 30 seconds before pouring.
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3
Place a paper filter into your pour-over dripper (such as a Hario V60 or Kalita Wave) and rinse it thoroughly with hot water to remove any papery taste and pre-warm the vessel.
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4
Discard the rinse water from your carafe. Place 200 grams of ice cubes directly into the bottom of the carafe.
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5
Place the dripper on top of the ice-filled carafe and add the ground coffee. Level the grounds by giving the dripper a gentle shake.
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6
Start your timer and perform the 'bloom': Pour 60 grams of hot water over the grounds, ensuring all are saturated. Wait 30 seconds as the coffee bubbles and degasses.
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7
Slowly pour the remaining 240 grams of water in concentric circles, avoiding the very edges of the filter. The goal is to finish the pour by the 2-minute mark.
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8
As the hot coffee hits the ice, it will flash-chill. Allow the coffee to finish dripping completely, which should happen around 3 minutes and 30 seconds.
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9
Gently swirl the carafe until the remaining ice has almost completely melted. This ensures the temperature is uniform and the coffee is properly aerated.
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10
If making simple syrup, whisk equal parts sugar and hot water until dissolved; let cool before using.
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11
Fill two tall chilled glasses with fresh ice. Pour the concentrated coffee over the new ice immediately.
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12
Serve black to appreciate the floral notes, or add a splash of heavy cream and a teaspoon of syrup for a decadent treat.
💡 Chef's Tips
Use a 1:15 or 1:16 ratio of coffee to total liquid (water + ice) for the perfect strength. Always use filtered water; since coffee is 98% water, any impurities will mask the delicate flavor notes. Freeze coffee into ice cubes beforehand if you prefer an even stronger brew that won't dilute as you drink. Avoid dark 'oily' roasts as they can become unpleasantly bitter when flash-chilled; stick to medium roasts for balance. Ensure your serving glasses are chilled in the freezer for 15 minutes prior to serving to maintain the 'flash' effect.
🍽️ Serving Suggestions
Pair with a slice of lemon pound cake to accentuate the citrus acidity of the coffee. Serve alongside a bowl of fresh seasonal berries for a light, refreshing breakfast. Accompany with a piece of dark chocolate (70% cocoa) to contrast the coffee's brightness. Add a splash of tonic water and a slice of grapefruit for a sophisticated 'Coffee Tonic' twist. Enjoy with a traditional Japanese Wagashi (sweet) to balance the coffee's clean bitterness.