I want iced coffee that tastes fresh—not dull or watered down.

It’s a brewing method that uses hot water to extract coffee directly over ice, creating a quick, refreshing drink with a bright and aromatic flavor.

Japanese iced coffee—which is made by brewing super strong coffee directly over ice—is as simple to make as a normal pour over.

Its mostly just a pourover on ice... Catch is that one, you brew using less water, so you get a strong coffee without the 'dry' over-extracted taste.

Jul 28, 2025

How to Make Japanese-Style Cold Brew at Home

Japanese-style cold brew is a slow, meditative brewing process that creates incredibly smooth, nuanced coffee—perfect for summer or any time you want a chilled cup without losing complexity. This method uses ice-cold water that drips slowly over freshly ground coffee, extracting flavor drop by drop over several hours.

In this guide, we’ll explain what Japanese cold brew is, how it compares to other brewing methods, and how you can make it at home using just a few key tools. Whether you’re a coffee enthusiast or just exploring cold brew options, this is one brewing ritual worth mastering.

What Is Japanese-Style Cold Brew?

Japanese-style cold brew (also called slow drip cold brew) uses an upper chamber filled with ice water that drips at a controlled pace over coffee grounds. The liquid then filters into a carafe or server. Unlike immersion cold brew, which steeps grounds for 12–24 hours, this method slowly extracts over 3–5 hours, resulting in a brew that’s clean, sweet, and complex.

It’s an ideal brewing method for lighter roasts and origin-specific beans, as it emphasizes delicate notes and aroma clarity.

Japanese-Style vs. Other Cold Brew Methods

Method	Brew Time	Flavor Profile	Equipment Needed
Japanese Cold Brew	3–5 hrs	Bright, layered, elegant	Ice drip tower or drip set
Immersion Cold Brew	12–24 hrs	Full-bodied, mellow	Jar, filter, fridge
Flash Brew (over ice)	Instant	Bold, aromatic, short-lived	Pour-over, kettle, ice

Japanese cold brew gives you a refined result with more control over strength and taste. It’s more time-intensive, but the payoff is in the cup.

Why It Matters for Summer Brewing

Cold brewing methods often flatten flavor—but Japanese-style cold brew does the opposite. With slow extraction and chilled water, it preserves aroma oils and subtle flavor compounds that are often lost in immersion.

You get clarity and brightness, without the bitterness that can come from hot brewing or over-steeping. It’s also easier to digest and great for low-acid coffee lovers.

How to Brew Japanese Cold Brew at Home

You’ll need:

Ice water (or a mix of water and ice cubes)
Freshly ground coffee (medium-fine grind)
A drip cold brew tower, or drip-adjustable server

Steps:

Add ice and water to the top chamber.
Place your coffee grounds (around 30–40g) in the filter chamber.
Adjust the drip rate to 1 drop every 1.5–2 seconds.
Let it drip over 3–5 hours.
Serve chilled or store in the fridge.

Tip: Use a scale to measure water volume (~400–500ml) and ensure consistency.

Product Spotlight

Delta Dripper & Server Set

Vevok Chef’s Delta Dripper & Server Set is perfect for those exploring Japanese cold brew. The borosilicate glass server withstands thermal shock, while the stainless steel V‑shaped dripper lets you experiment with precision flow.

For those grinding fresh, pair it with the O6 Manual Coffee Grinder, ideal for achieving the medium-fine consistency needed.

[Shop Delta Set →]
[Explore the O6 Grinder →]

Chef Vevok’s Insights

“Japanese cold brew is one of my favorite summer rituals,” says Chef Vevok. “It's not just about drinking coffee—it’s about slowing down and appreciating every detail, from the grind to the drip. If you’ve never tried it, this is the perfect season to start.”