Kalita Japanese iced

Step 1

Prepare your equipment

Prepare 20 g coffee and the listed water. Fit and rinse a matching Wave filter without flattening its flutes, then discard the rinse water.

Step 2

Add the ice

Put 120 g ice into the heatproof server after discarding the rinse water. Keep it separate from the hot brew-water targets.

Step 3

Load the coffee

Add and level the coffee. Set the brewer over the receiving vessel and tare the scale. Start pouring.

Step 4

at 0:00

Add water

Pour to 60 g, wetting all the grounds. Swirl gently, then let the coffee bloom until 0:45.

Target → 60 g

Step 5

at 0:45

Pour and let it settle

Pour to 90 g, then let the water level fall.

Target → 90 g

Step 6

at 0:45

Pour and let it settle

Pour to 140 g, then let the water level fall.

Target → 140 g

Step 7

at 0:45

Final pour and drain

Pour to 200 g on the scale, staying below the rim. When no water remains above the bed and the flow slows to occasional drops, remove the brewer.

Target → 200 g

Step 8

Mix

Swirl the server gently to mix and chill the coffee with the measured ice, then pour into your glass.

Step 9

Serve and taste

Serve the finished drink and taste when it is comfortable to drink.