Japanese-style iced coffee
Brewing a batch of this perfect summer afternoon pick-me-up is a cinch, especially if you have a Chemex or a Melitta-style drip cone.
The basic idea is to brew a double-strength batch of coffee directly over ice, which will melt to dilute the concentrate while locking in the more complex aromatic compounds and instantly cooling the beverage.
Measuring the ice
Measure out the ice. Weighing is the most accurate way to get the right ratio. I use an inexpensive kitchen scale that can read in fluid ounces. Since half of the finished volume will comprise melted ice, I want my cubes to weigh 8 ounces for this recipe.
Setting up to brew
Measure out about 1.8 grams of freshly roasted coffee for every ounce of finished iced coffee you'd like, and grind medium-coarse, as though you were making a regular cup of hot coffee. I want 16 ounces of brewed coffee, so I'll use 28.8 to 30 grams of coffee.
(NB, if you don't have a scale: One level tablespoon yields roughly 5 grams.)
Brew the coffee using just-off-boil water that equals the remaining volume (8 ounces), and be sure the double-concentrated coffee pours directly onto the ice.
Not all of the cubes might melt, but you should end up with an almost-perfect amount of iced coffee in the end.
When the last drop drips, you should have a beautifully extracted, nuanced, dynamic, and refreshing cup of chilly coffee. This is a great method to use on truly special beans, like a bright and lively Kenyan, or a more delicate washed Ethiopian coffee.