"Onyx Coffee Lab’s iced Kalita gets its signature texture from a cocktail-shaker finish—creating a silky foam, amplified aromatics, and a chilled, bright flash brew."

Onyx Coffee Lab

Tips & Preparation

Recipe for a Japanese flash brew coffee, a cold brew brewed hot, To create a sweet, fruity tea-like coffee with more acidity and body.

Preparation:

Cocktail shaker
Ice cubes
Uses a cocktail shaker to chill and aerate the coffee, creating a nice foam and aromatic experience.

Coffee:

Ethiopia Worka, known for earl grey tea and lemon flavor notes.

Grind:

Finer than normal Kalita grind to increase extraction.

Recipe Steps

Put 100g ice in decanter (do not preheat)

Wet the Kalita filter in a separate decanter, then put it back to the decanter with ice, add 25g coffee.

0:00

Bloom with 60g of water, ensuring full saturation.

0:45

Pour to 170g of water.

1:20

Finish pouring to 250g of water.

2:30

Let it drain through, should take 2:30.

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Strain out the melted small ice cubes. It helps dilute less.

Pour the coffee in shaker with fresh ice, then shake to get nice foam and it really aromatic.

Strain over fresh ice in the final drinking cup, enjoy!