How interesting! Thanks for sharing your knowledge! (would there be any chance to put English subtitles?) You are very inspiring! I love your videos and your Instagram’s live, I watch even if I don't understand Japanese 😅
We loved this video too and so we translated some of the essence of this recipe. We hope it helps! kurasu.kyoto/blogs/kurasu-journal/tetsu-kasuya-ice-brew-coffee-english
I tried this today. Waited for 3 1/2 hours just to chug it down in less than 5 minutes 😂 The coffee was very sweet and refreshing! But I think a bit more acidity would make it even better. How would you increase acidity with this method?
@@TetsuKasuya it did work! But i think i prefer the previous one, the acidity somehow not fitting with this kind of brew😅 But the taste is still enjoyable and it was fun brewing with this method. Thank You so much Kasuya-san 🙏
How big would the difference be compared to steeping the grounds in room twmp/cold water for 12 hours? Wouldn’t this make a less extracted coffee since the ice would melt in just a few hours? And it would not be in full contact with the grounds the whole time. Though I have tried it, it isnt bad at all, Im just curious.