Introduction:As temperatures rise, refreshing iced coffee becomes the top choice for many coffee enthusiasts. This article delves into two classic methods of Japanese-style iced coffee — Kyoto KURASU’s stirring method and Taiwan’s Amis-style ice shake method. From equipment selection, coffee bean characteristics, pouring techniques to step-by-step operation procedures, each step and key parameter is analyzed in detail. Using Ethiopia’s Yirgacheffe Alo Hattesa as an example, it guides you through brewing summer iced coffee that boasts both rich aroma and a bright, clean taste.

As spring transitions into summer, many coffee drinkers turn to iced beverages for a refreshing yet layered coffee experience. Among them, Japanese-style iced coffee stands out in the global specialty coffee scene with its delicate flavors and diverse brewing methods. This article introduces two highly representative iced pour-over techniques: the stirring method from Kyoto’s KURASU COFFEE in Japan, and the ice shake method promoted by renowned Taiwanese barista Amis. With these two approaches, you can easily brew at home a cup of iced pour-over with clear texture and vibrant aroma.

After trying numerous home brewing setups, many coffee lovers still struggle with uneven extraction, flat flavors, or overly light cups. To address these common issues, we’ve put together two step-by-step, clearly defined brewing processes. Whether you’re a beginner or an experienced brewer, you can choose the appropriate technique based on your own setup, and improve your success rate and flavor outcome using the recommended beans and detailed instructions provided.

First up is KURASU’s stirring method, whose standout feature is using simple stirring motions to significantly enhance coffee grounds extraction efficiency — even beginners can master it with ease. In terms of equipment, it’s largely the same as standard pour-over gear, with just a small spoon added as the stirring tool. If you prefer bright acidity and vibrant fruit notes, a V60 cone filter is recommended; for a rounder mouthfeel and more balanced layers, a flat-bottomed cake dripper helps extend immersion time and extract a fuller flavor profile.

When it comes to ice, it’s best to use larger cubes to avoid rapid melting when hot coffee is poured in, which could dilute overall flavor. For coffee beans, light to medium roasts with pronounced fruity acidity are ideal. Common origins include Ethiopia, Panama, Colombia, and Costa Rica, preferably processed via natural, honey, or anaerobic methods — these help showcase rich aromatic layers and a refreshing taste in iced form. This guide uses Ethiopia’s Yirgacheffe Alo Hattesa as an example. This sun-dried bean often delivers magnolia floral notes and juicy sweetness when hot brewed, making it an excellent base for iced pour-over.

Here are the steps for the stirring method:

Step one: Pour 40g of hot water in small, circular motions, while simultaneously stirring three times evenly with a small spoon to promote even saturation and release of soluble compounds. This stage takes about 40–45 seconds. When the dripping is nearly complete, switch to pouring 60g of hot water in larger, circular streams without stirring. Finally, pour the remaining 50g using the same fine stream, while making one large stir along the edge of the dripper with the spoon. The total brew time is around 2 minutes and 1 second. Mix the brewed coffee thoroughly with ice, and enjoy an iced coffee with bright acidity and sweetness, and a caramel-like finish.

The second method is the ice shake technique promoted by Taiwan’s Amis. This approach emphasizes shaking the coffee concentrate with ice after brewing to fully integrate them, thereby enhancing deeper aroma and complexity. When designing this process, Amis specifically used a higher coffee dose, finer grind size, and relatively high water temperature, combined with an extended bloom time and increased coffee-to-water ratio, aiming for an ideal brew that’s highly concentrated but not over-extracted.

This method also uses Alo Hattesa as the demonstration bean. Its intense fruity base and full body remain impressively stable and layered even under the demanding conditions of fine grinding and high water temperature. The steps begin with a long bloom using 30g of hot water, poured in small circles for about 1 minute to allow the coffee grounds to fully expand and release initial flavors. Then, steadily pour 130g of hot water directly to the center of the liquid surface — avoid circling to reduce channeling — while controlling the flow rate to let the coffee gradually rise until dripping completes. The total brew time is about 2 minutes and 10 seconds.

Finally, pour the freshly brewed concentrated coffee into a shaker pre-filled with 120g of ice, seal tightly, and shake vigorously until the coffee visibly cools down. Once the shaker feels cool to the touch, pour the coffee through an ice strainer into your cup. This method produces an iced coffee with a more intense and focused flavor, featuring distinct floral and tropical fruit notes such as stone fruits, dried fruit, and blueberry layers. Cool, sweet, and refreshing — it’s an advanced option for those pursuing the ultimate flavor expression.

In summary, these two Japanese-style iced coffee brewing methods each have their strengths: the stirring method is simple and practical, perfect for quick daily preparation; the ice shake method, though slightly more involved, effectively unlocks the coffee’s deeper potential, ideal for enthusiasts seeking extreme flavor refinement. Whichever method you choose, with the right bean selection, grind size, water temperature control, and brewing rhythm, you can enjoy an outstanding iced pour-over even in the height of summer.

The above content is compiled by CoffeeHunters, a coffee news website.