Billowing : Japanese Cold Brew Method

Have you ever poured hot coffee over ice, hoping for cold brew, but getting watery, tepid results?

Instead, we recommend you try the "Japanese Cold Brew" method. It's the perfect way to achieve fast cold brew, and is easy to make at home.

For this recipe, we provide our favorite ratios to use for Billowing, one of our single-origin coffees, organically grown in Ethiopia. This recipe avoids weak cold brew by using less hot water and weighing ice to dilute to just the right strength.

Quick Guide

The steps are simple:

• Set up your dripper with 20 grams of ground coffee
• Pour 200 grams of hot water over ground coffee
• Pour the freshly brewed black coffee back over wet grounds, dripping over 150 grams of ice. 

You will need...

• 1 coffee dripper 
• 1 paper filter
• 200 grams of water, just below boiling. 
• 150 grams of ice
• 20 grams ground coffee
• 2 carafes or containers. We recommend a Chemex, Pyrex measuring cup, or even a mason jar. Choose something with an opening that’s easy to pour from. 
• 1 tablespoon of vanilla simple syrup (optional)

For more in-depth instructions, follow the steps below...

Step 1: Add your coffee

If you are using a scale, set your dripper with a rinsed filter* on the scale. Tare. Add 20 grams of ground coffee. 

Don’t have a scale? Grind ~ 3 tablespoons of whole Billowing beans. Or, add ~ 4 level tablespoons of our pre-ground Billowing coffee to your filter. If you are trying this recipe with a different roast, note that these measurements will vary! Different origins and roast levels result in different sized beans. Always feel free to add more or less coffee to suit your personal taste. 

*Note: We always recommend that before you brew, set your paper filter in your dripper and rinse the filter with some warm water from the kettle. Throw this first rinse out. This step will wash away that bitter ‘papery’ aftertaste which can come from using a fresh filter.

Step 2: Pour 200 g of hot water over ground coffee

Place your carafe on the scale, and tare again. Pour 200 grams of water (~ 3/4 cup), just below boiling. Pour in an even circular motion. Let the coffee drain. This brew step should take under 2 minutes. 

Step 3: Pour hot coffee back over grounds and 150 grams of ice

Swap out your hot coffee carafe with a second carafe that’s filled with 150 grams of ice*. Pour your freshly-brewed, hot coffee over the grounds again! Feel free to add a portion at a time as it slowly drains over the ice. This step should take under 2 min.  

*Note: Ice comes in all shapes and sizes, and is harder to accurately measure volumetrically. If you don't have a scale, opt for using less ice in this step and gradually adapt this recipe to your taste. You can always dilute too-strong coffee with more ice or cold, filtered water.

Step 4: Final Touches 

Store your cold brew in the fridge for later in the day, or even better, serve fresh in a chilled glass with more ice for a truly refreshing pick-me-up! 

Some people love their coffee black. We also love to add just a spoon (or two!) of vanilla simple syrup to highlight the floral tasting notes that naturally occur in Ethiopian coffee beans, like Billowing. A touch of sweetness also complements that subtle, signature smokiness which comes from our traditional oak-roasting process. 

Step 5: Enjoy!

The Japanese cold brew method is perfect for getting smooth, strong, cold coffee without resorting to overnight soaks or chilling in the refrigerator. Finishing the brew process with melting ice gently cools the coffee without over diluting. Your fresh cold brew is ready to serve in 5 minutes. We hope you enjoy!

Interested in trying Billowing? Visit the product page here. Buy any 3 bags of coffee to unlock free shipping, and save 15% when you subscribe.