Also famous as Japanese iced coffee (pronounced aisu kōhī), flash-chilled coffee mimics a pour-over process for prohibited coffee, though does so directly over ice, either around a Chemex, into a single-serving cup, or regulating a incomparable vessel for a bigger batch, as many coffee shops do. (In Japan’s enviable 7-Elevens, you’re handed a cup filled with ice to take to a appurtenance that dispenses prohibited coffee.) Though Japan’s specialty coffee shops had been portion most of a cold coffee flash-chilled already, a process didn’t make it to a States until Peter Giuliano, afterwards a executive of coffee for Counter Culture and iced-coffee detractor, visited Japan in 1994. After being primarily unprotected to a method, Guiliano sought out specialty coffee master Hidetaka Hayashi for mentorship, and proselytized for a process on his return. And notwithstanding Guiliano carrying his satisfactory share of disciples today, flash-chilling has remained mostly an under-the-radar technique.
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