How to Make Japanese Iced Coffee with the AeroPress

Japanese iced coffee is my favorite way to make iced coffee at home, and it’s not even close. Regular iced coffee always comes out weak and watery when I make it myself, but Japanese iced coffee is consistently robust and delicious. I don’t love iced coffee as much as hot coffee, but Japanese iced coffee closes the gap between the two for me.

Japanese iced coffee is usually made as a pour over, but you can also make it in the AeroPress. In this guide, I’m going to teach you how to make Japanese iced coffee in an AeroPress. I’ll cover both the regular and inverted AeroPress methods and explain how each compares to the pour over version.

If you’ve never heard of Japanese iced coffee and somehow stumbled on this article, go check out my main Japanese iced coffee article. It’s ok; I’ll be here when you get back.

Japanese Iced Coffee: Regular AeroPress Method

As a quick refresher, Japanese iced coffee involves brewing hot coffee directly over ice, accounting for the ice in the total brewing water. This preserves the bright, complex flavors of hot coffee while quickly chilling it for a refreshing iced beverage.

Also, if you’ve never used an AeroPress before, check out this article before continuing:

With that out of the way, we’re ready to get to the recipes.

What You’ll Need

AeroPress coffee maker
AeroPress filters
Coffee grinder
Scale
Kettle
Ice
Whole bean coffee (light to medium roast works best)
Mug or carafe

AeroPress Japanese Iced Coffee Recipe

Heat water to 205°F (96°C) in your kettle.
Weigh out 15g of coffee beans and grind them to a medium-fine consistency.
Place the AeroPress filter in the filter cap and rinse it with hot water. Discard the rinse water.
Put the filter cap on the AeroPress and place it directly onto your mug or carafe.
Add 120g of ice to the mug or carafe.
Add your ground coffee to the AeroPress.
Start a timer and pour 120g of hot water onto the grounds. Stir gently for 10 seconds.
Insert the plunger and press gently, aiming for a press time of about 30 seconds.
Once you’ve pressed all the liquid through, remove the AeroPress and give your iced coffee a quick stir. Enjoy as is or add milk, cream, or sweeteners as desired.

By dividing the water evenly between ice and brewing water, you ensure a balanced extraction that’s quickly chilled by the ice for a delightfully refreshing iced coffee.

Japanese Iced Coffee: Inverted AeroPress Method

The inverted AeroPress method involves using your AeroPress upside down during the brewing process. This allows for a full immersion brew, similar to a French press, before flipping the device over and pressing the coffee out. You can learn more about the inverted method in my full guide to using an AeroPress upside down.

While using the inverted method is a bit of a departure from the traditional Japanese iced coffee pour over technique, you still get the benefits of brewing hot and flash chilling the coffee. The main difference is a slightly longer extraction due to the immersion process, which can lead to a richer, fuller-bodied iced coffee.

Inverted AeroPress Japanese Iced Coffee Recipe

Heat water to 205°F (96°C) in your kettle.
Weigh out 15g of coffee beans and grind them to a medium-fine consistency.
Put the plunger into the AeroPress and flip it upside down. Make sure the plunger is inserted just enough to create a seal.
Add your ground coffee to the inverted AeroPress.
Start a timer and pour 120g of hot water onto the grounds. Stir gently for 10 seconds.
Place the filter in the filter cap, rinse it with hot water, and then carefully place it on top of the AeroPress.
Put 120g of ice in your mug or carafe.
At 1:30 on your timer, carefully invert the AeroPress onto your mug and begin pressing gently. Aim to finish pressing around the 2:00 mark.
Once fully pressed, remove the AeroPress and give your iced coffee a stir. Add any desired milk, cream, or sweeteners and enjoy.

The inverted method allows for a slightly longer extraction time, which can highlight different flavors in your coffee. Experiment with both methods to see which you prefer!

AeroPress vs V60 for Japanese Iced Coffee

While the AeroPress and V60 can both make excellent Japanese iced coffee, there are some differences in the final cup due to the unique characteristics of each brewer.

Let’s get this out of the way: the V60 is my favorite brewer, so I’m biased when I say I also prefer brewing Japanese iced coffee with a V60. In my experience, the V60 typically results in a cleaner, brighter cup with more pronounced individual flavors than the AeroPress. Those are the characteristics I value in Japanese iced coffee, so the V60 gets me closer to what I’m looking for.

The V60 also allows for more precise control over variables like flow rate and water distribution, which can be advantageous for experienced brewers looking to fine-tune their recipe. The AeroPress is very customizable as well — especially since you can choose between regular and inverted — but I never feel as in control of the outcome as I do with my V60. Maybe it’s just a skill issue.

The AeroPress, on the other hand, tends to produce a fuller-bodied, richer cup of coffee with a more balanced flavor profile. The pressure generated by pressing the plunger through the brew chamber also contributes to a unique mouthfeel and can highlight different aspects of the coffee compared to a pour over. While it can still be delicious, the flavors and textures the AeroPress promotes aren’t always what I’m looking for when I decide to make Japanese iced coffee.

Ultimately, both methods can yield delicious Japanese iced coffee, and the “best” choice comes down to personal taste preferences. If you enjoy a cleaner, brighter cup with more distinct flavors, you may prefer the V60 like I do. If you’re looking for a richer, fuller-bodied iced coffee with a more balanced profile, the AeroPress could be your go-to. Experimenting with both brewers is a great way to discover which style you prefer, and is the best part of home brewing.

Wrapping Up

Japanese iced coffee is a delicious and refreshing way to enjoy coffee, and the AeroPress is a great tool for making it at home. By brewing directly onto ice and adjusting your recipe to account for the ice, you can achieve a bright, flavorful cup of iced coffee that rivals any pour over.

Whether you prefer the regular or inverted AeroPress method, the key is to start with high-quality, freshly roasted beans, use a proper coffee-to-water ratio, and dial in your grind size. Once you’ve got those elements down, you’ll be enjoying delicious Japanese iced coffee all summer long.

FAQs

Can I use any coffee roast for Japanese iced coffee in the AeroPress?

While you can use any roast level, light to medium roasts tend to work best for Japanese iced coffee. These roasts have brighter, more complex flavors that shine when rapidly cooled. Darker roasts can still be enjoyable but may not highlight the unique characteristics of this brewing method as well.

How does Japanese iced coffee compare to cold brew?

Japanese iced coffee and cold brew are quite different. Cold brew is steeped for 12-24 hours at room temperature or in the fridge, resulting in a smooth, mellow flavor with lower acidity. Japanese iced coffee is brewed hot and rapidly cooled, yielding a brighter, more complex flavor profile that’s closer to a regular hot coffee.

Can I make a larger batch of Japanese iced coffee in the AeroPress?

The AeroPress is designed for single servings, so making a larger batch would require brewing multiple times. If you want to make a larger batch, you may want to use a different brewing method like a pour over or French press.

What’s the best grind size for Japanese iced coffee in the AeroPress?

A medium-fine grind, similar to table salt, works well for Japanese iced coffee in the AeroPress. This allows for a balanced extraction in the short brew time. If your coffee tastes weak or sour, try a slightly finer grind. If it’s bitter or harsh, go a bit coarser.

Do I need to adjust my brew time for Japanese iced coffee in the AeroPress?

Generally, you can use a similar brew time for Japanese iced coffee as you would for regular hot AeroPress coffee. Aim for a total brew time of around 2 minutes, including stirring and pressing. The ice will rapidly cool the coffee as it’s pressed out, so there’s no need to shorten the brew time.