アイスコーヒーのおいしい淹れ方、3つの方法

Actually, I have already introduced how to make iced coffee a few years ago.
It was a long time ago, so I'll try again this time.

It is getting hotter and hotter in my area.
Summer will be here in no time.

I hope you can survive the hot summer with iced coffee.
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[Iced. Drip Coffee]
Directions
Coffee powder .... .15g
Ice .90g - 120g
Hot water . .120ml

I usually brew hot coffee at a ratio of 6g of coffee / 100ml of hot water.
For a cup of coffee: 12g / 200ml
For a mug of coffee: 15g / 250ml

For iced coffee, ice is a little less than half the amount of coffee you want to brew,
The iced coffee is brewed slowly and thickly with ice and 60% of hot water.
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[Cold Brew]
Amount
8 g of coffee powder to 100 ml of water
8 - 16 hours
Soaking time depends on the grind.
I soak medium ground coffee for 12 hours.
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[Coffee Jelly]
Directions
Coffee powder .25g
Water .... 300ml
Gelatin ... 4 g (dissolved in a small amount of hot water)

After 3.5 minutes of soaking the powder in hot water, strain it through a paper filter.
While still warm, add the gelatin dissolved in a small amount of hot water to the coffee, mix well, transfer to a container, and refrigerate.

The coffee jelly is chilled for about 5 hours to a day.
If it is left in the refrigerator for days, it seems to harden a little.
I like to drink it as a drink.
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[Coffee Ice]
Directions
Coffee powder ... 16g
Hot water ... 200 ml

Brew a strong cup of coffee using your favorite method, then put it in the freezer to make it as thin as possible.
After an hour, take it out, crush it, and put it back in the refrigerator twice.
Crush the coffee before eating (if it is hard, leave it in the freezer for a little while to dissolve) and it is ready to serve.

It is also very tasty if you brew it with lots of milk and drink it as ice café au lait from the beginning.