The weather is warming, even here in foggy San Francisco, and that means it’s time for the return of iced coffee! Cold brew has been the poster child for high-quality iced coffee, but today I want to share with you an alternative method for brewing iced coffee: Japanese Iced Coffee. Unlike cold brew coffee, which doesn’t introduce the coffee beans to heat, Japanese iced coffee brews double-strength coffee directly over ice to produce more of the complex flavors of coffee that cold brewing leaves out. Add in subtle sweetness with lavender infused simple syrup and you’ve got yourself a delicious summer beverage to sip on all season long!
- In a pot bring water and sugar to a boil and simmer until sugar is completely dissolved. Remove from heat.
- Stir in dried lavender and let steep for an hour.
- Strain the simple syrup into a clean glass jar and let cool completely. Store in fridge for up to two weeks.
- Measure 8oz of ice into a Chemex or glass.
- Prepare a pour over cup or Chemex with a filter and fill with 30g of medium-coarse coffee grounds.
- Bring water to a boil and brew coffee with 8oz of just-off-boil water.
- If using a Chemex, pour iced coffee into a glass. Mix in 1-2 tbsp of the lavender simple syrup to desired sweetness and cream if you like. Top with additional ice and enjoy!