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V60 Iced Coffee (Japanese-Style)

Cool and sparkling clear. The antidote for the sweltering weather!
iced coffee recipe_how to make Japanese iced coffee with V60

The discovery of a luxurious V60 iced coffee

This is the perfect Japanese-style iced coffee recipe — sweet, healthy, heavenly! It was a hot, humid afternoon and we were exploring with the V60 dripper. Thanks to the heat, we were struck by the idea to concoct an icy cup of coffee by adapting the 4:6 method. Never did we know that it’ll lead us to the discovery of a divine cup of iced coffee. Now, let’s put the magic together for a luxurious, thirst-quenching brew!

Note: Enjoy your Japanese-style iced coffee on its own. Sugar, extract, flavouring, cream, milk and any other additives are not necessary!

Brew your V60 iced coffee (Japanese-style)


V60 iced coffee tips

  • Adjust serving as desired, at coffee to water (includes ice) ratio of 1:15.
  • Keep hot water at 60% and ice at 40% of total brew volume.
  • Use medium grind size. We recommend the following grind sizes:
      • 4.5 to 5 notches for Hario Skerton +
      • 12 to 13 for Baratza Encore 
  • Brew with hot water just off the boil.
  • To enjoy an icier brew, add 2 to 3 ice cubes in your cup to serve.

This iced coffee recipe focuses on giving a sweet cup of Japanese-style iced coffee. To learn how to adjust sweetness, acidity and strength of your brew, check out our V60 (Advanced 4:6 Method) recipe!

How to play

Step 1

Bring water to boil using the Drip Kettle or boil enough water to fill the Drip Kettle. While the water is heating, insert paper filter into V60. Then, grind 20g of coffee.

iced coffee recipe step 1_get ready

Step 2

Set V60 on top of the Range Server. Rinse paper filter adequately with hot water. Empty the Range Server.

step 2_rinse paper filter

Step 3

Add 120g of ice into the range server. Tare the scale.

step 3_add ice into range server

Step 4

Add 20g of coffee grounds into V60. Wiggle to level the coffee grounds. Then, tare the scale.

step 4_add coffee grounds into v60

Step 5

Start timer. Pour 50g of hot water in a continuous circular motion, moving from the centre point into a wider circle and then back to the centre point. Complete this pour in 10 seconds, then pause.

step 5_brew v60 iced coffee

Step 6

Pour another 2 times at intervals of 45 seconds. To highlight the sweetness of your iced coffee, refer to the following brewing phases for the amount of each pour:

Brewing Phases (Iced Coffee)
Time Coffee Scale Reading Water Amount to Add
00:00 0g 50g
00:45 50g 70g
01:30 120g 60g
02:15 180g Remove V60 Dripper

*Note: We recommend completing each pour in 10 seconds.

Step 7

At 2:15, remove V60 from Range Server. Serve immediately.

step 7_remove v60 dripper serve iced coffee

Smell, slurp, enjoy!

serve Japanese-style iced coffee

Brew better with fresh coffee.


Roast: Espresso Roast
Region: Guatemala & Colombia
Processing: Washed
Varietal: Castillo, Caturra, Catuai, Bourbon, Typica
Elevation: 1400 – 2100 MASL


About This Coffee

Farmers of the Guatemala coffee were a group of vegetables growers, planting garlic, onion, potatoes and tomatoes, before they started growing coffee. On the other hand, farmers of the Colombia coffee reside in a region with a turbulent history of political instability. No matter the circumstances, life goes on, with coffee. Just like the name of this coffee blend – Zen.


Versatile for anything espresso-based, Zen coffee blend is curated with balanced acidity and body in mind, to give a harmonious cup. Nothing fanciful, nothing superfluous. In other words, it’s a classic and modest coffee that helps you keep calm, and carry on.


Roast: Espresso Roast
Region: Brazil, Sul de Minas
Processing: Natural
Varietal: Yellow Bourbon
Elevation: 1000 – 1300 MASL


About This Coffee

This specialty coffee from Sul de Minas is produced by Periera’s generational coffee families. The fertile soil, high elevation and mild temperature make Sul de Minas the perfect environment for Arabica coffee plants to thrive and flower.


However, with climate change taking a toll, the share of land suited for growing coffee in the Minas Gerais region could potentially decline from 75% to 20%. As such, this regional selection was carefully chosen based on two crucial factors: The unique flavour profile, as well as the producers’ commitment to insuring the region’s future ecological harmony and sustainable livelihoods.


Roast: Espresso Roast
Region: Guatemala, San Marcos Huista, Jacaltenango, Heuhuetenango
Processing: Washed
Varietal: Catuai, Caturra, Bourbon, Typica
Elevation: 1400 – 1700 MASL


About This Coffee

The farmers of this SHB (strictly hard bean) coffee used to grow vegetables, plant garlic, onion, potatoes and tomatoes for a living. However, under the leadership of Mr. Marcos Mateo Perez and help from the El Porvenir cooperative, they began with the cultivation of coffee and honey, with coffee now being their first source of income.


Roast: Filter Roast
Region: Ethiopia & Brazil
Processing: Fully Washed / Natural
Varietal: Heirloom & Yellow Bourbon
Elevation: 1000 – 1900 MASL


About This Coffee

Fancy some nutty and fruity coffee? But also want a coffee with heavier body? Then the combination of complex Ethiopia and rich Brazil coffee makes a perfect cup for you! This refreshing blend is specially curated to give the light-body Ethiopia a creamier and rounder body. We think this balance cup is perfect for an immersion or filter brew, and some Parisian accordion music!


Roast: Filter Roast
Region: Tablón de Gómez
Processing: Washed
Varietal: Castillo, Caturra
Elevation: 1800 – 2100 MASL


About This Coffee

This coffee is produced by 20 smallholders from Tablón de Gómez, Nariño. Located on the border with Ecuador, Nariño has a history of FARC activity which has caused instability. However, it is in this region that some of the most exceptional coffees in Colombia are grown. Only lots scoring 85+ compose this coffee.


Roast: Espresso Roast
Region: Brazil & Colombia
Processing: Natural/ Washed
Varietal: Castillo, Caturra, Yellow Bourbon
Elevation: 1000 – 2100 MASL


About This Coffee

This coffee is a blend from the fertile land of Brazil and the treacherous region of Colombia. It is specially curated to highlight the chocolatey, sweet and creamy flavours, which give you a pleasant and smooth mouthfeel. Above all, the taste is so comforting and luxurious that you’ll just want to lie on the couch, do nothing else but reminisce with a marathon of movies.


We think this coffee is best for espresso, milk-based coffee, and a lazy Netflix weekend!


Roast: Filter Roast
Region: Ethiopia, Sidama Mamo Kacha
Processing: Fully Washed
Varietal: Heirloom
Elevation: 1600 – 1900 MASL


About This Coffee

Located in the south of Ethiopia, Sidama is a region well-known for its ideal climate conditions to grow coffee. High altitude, ample rainfall, optimal temperature and rich soil contributed to the complex flavours found in this coffee. The ideal balance between acidity and body made this a famous and highly sought-after coffee by coffee connoisseurs.

Filter roast

Light and flavourful. For the connoisseur of sweet hand brew.

Espresso roast

Chocolatey and roasty. Perfect for espresso, long black and coffee with milk!