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How to Make Japanese Flash Iced Coffee, Cold Brew Coffee and Iced Tea

Ice Cold: How to Make Japanese Iced Coffee

It’s hot. It’s going to get hotter. And more and more you’ll be craving delicious iced cold coffee to reinvigorate that afternoon summer fatigue.
Chances are you’ve heard of cold brew coffee by now. It’s become a standard in specialty coffee houses around the globe. You can even find pre-packaged cold brew at your local grocery store. Today, we thought we’d show you a few other delicious ways to make iced coffee at home as well as a simple way to make cold brew iced tea.


Want to hear something shocking? Many specialty coffee professionals despise cold brew. Like, they really really hate it. Why? The essence of cold brew — what makes it unique — is that the coffee never contacts hot water. Typically, cold brew is made with a 12-24 hour steep in ice water. Because coffee contains desirable solubles and volatile aromatics that are only released at higher or “hot” temperatures, they don’t stand a chance making it into your cup of cold brew. Thus, for some folks cold brew lacks the nuance of a traditional cup of coffee. Cold brew fans love it for this fact and describe it as “smooth” and “rich”; the haters would call it “flat” and “lackluster”.
While we understand both sides of the cold brew argument, we’re going to show you a simple way to make iced coffee that many feel maintains flavor nuances found in coffee brewed hot. It’s called “flash brew”, a technique developed in Japan and gained popularity in the states through the efforts of Peter Giuliano and others. This method utilizes hot water that’s brewed directly over ice. And because flash-brew uses hot water, we’re able to extract all that aromatic goodness and use ice to lock it into our beverage. The result is an amazingly lively cup of iced coffee. Is it better than cold brew? We’ll let you be the judge.


Flash brew is commonly made by the cup with some sort of pour-over apparatus like a Chemex or Hario v60. We prefer our new Temple Pro Cone dripper. If you need to brush-up on your pour-over skills, check out our tutorial video here.
We’re going to follow all of the standard, run-of-the-mill steps of a pour-over with one exception: we’re going to replace half our brewing water with ice. For example, if you typically brew with 400g of hot water to 28g of coffee, you’d replace 200g of that water with ice, and brew directly on top of that.
Pretty neat, yeah? We’re going to show you a recipe for a 12oz cup, but we’ll also be providing different size recipes at the end of this article. Let’s get right to it.
STEP ONE: Measure 170g of ice into a range server or large mug.
Iced Coffee tutorial how to brew cold brew japanese flash
STEP TWO: Measure 24g of coffee and grind medium-fine (table salt size or setting 16-18 on Baratza style grinder). Place coffee into brewing device, set atop decanter and scale. Tare scale.
How to Brew Japanese Flash Iced Coffee
STEP THREE: Pour just enough water to saturate the grounds (30-50g). Let sit for 30-40 seconds, until it stops bubbling.
STEP FOUR: Pour water in 40-50g increments, starting in the center and spiraling outward in small circles. Pause 15-20 seconds between pours. Pour until you reach 170g total.
How to Brew Japanese Flash Iced Coffee
STEP FIVE: Pour into your favorite cup and enjoy tasty, tasty iced coffee.
How to Brew Japanese Flash Iced Coffee.
Additional Recipes:
12oz: 24g medium-fine coffee, 170g ice, 170g water.
16oz: 32g medium-fine coffee, 225g ice, 225g water.
20oz: 40g medium-fine coffee, 280g ice, 280g water.
PRO-TIP: To keep it simple, we divided the water and ice 50-50. But this can be modified in favor of more brewing water and less ice. Many of us here at Temple enjoy a 1/3 ice to 2/3 water formula. So for a 12oz cup, you’d use 100g ice and 240g brewing water. Experiment and see what works best for you.


Last year, we introduced the Cold Bruer: a brand new slow-drip cold brew device. Like we mentioned before, cold brew is typically made by letting ground coffee sit in ice water for very long periods of time (12-24 hours). It’s similar to a French Press, and produces a similar cup: rich and full-bodied. The Cold Bruer and it’s drip valve system allows water to drip slowly through a bed of coffee over a period of about 4-5 hours. It produces a more nuanced, complex and extremely tasty cold-brew experience. Plus, it looks super classy on your countertop. For more, check out our Cold Bruer tutorial video:



Maybe your significant other dislikes coffee. Mine does. It’s a tragedy, yes. But tea can be a delicious alternative. And you can even cold brew it. It’s really, really easy. We’ll be using our Hario Iced Tea Pitcher (on sale), but you can use anything with a simple filtration system (like a French Press).
STEP ONE: Add tea. We’re using 1 heaping tablespoon per cup.
How to Make Cold Brew Iced Tea
STEP TWO: Add cool water.
How to Make Cold Brew Iced Tea
STEP THREE: Secure lid and place in refrigerator for 6-8 hours.
Cold Brew Iced Tea Recipe
STEP FOUR: Strain and enjoy.
Hario Iced Tea Pitcher

PRO-TIP:Different teas will extract at different rates. Taste a small sample at 6 hours. If it’s too weak for your liking, taste again at 7 hours. Repeat until desired taste is achieved.
There we have it, folks. Three ways to keep cool this summer. Let us know your results in the comments below.

Items Featured in this Article:
Temple Pro Cone Dripper
Hario Glass Range Server
Bonavita Electric Gooseneck Kettle
Acacia Bluetooth Barista Scale
Temple KeepCup
Cold Bruer
Hario Iced Tea Pitcher

Davis Job Fair!

Davis Temple Coffee Job Fair JPEG

Temple Coffee is Now Hiring!

Temple Coffee Davis

Temple Coffee Under Construction: Davis, California

Temple is coming to Davis!


We are looking for team members for our brand new location opening mid-summer in Davis. We’re seeking individuals who are passionate about coffee and want to help raise the bar for the growing specialty coffee industry. Temple will provide you with all of the tools and skills you will need to succeed. Prior barista experience, while appreciated, is not required. We want hard-working, driven people willing to rise to the challenge and make world-class coffee for the most discerning customers in the area.


We provide:
Industry-leading wages with the potential for growth.
Dental, vision, and 401(k) (employer matches 5%).
Quarterly excursions plus biannual company parties and outings.
BGA-level training and education for skills needed to turn coffee into a rewarding and fulfilling career.
Free cuppings of our coffee and tea offerings.
State-of-the-art espresso and brewing equipment.
Opportunities for both full-time and part-time shifts.


Minimum two years of customer service experience.
Must be able to commute to Sacramento for approximately two months of comprehensive training.
A passion for all things coffee.
Be exceptionally punctual, tidy, and clean in appearance.
Ability to thrive as part of a small team in a fast-paced environment.
Open availability for at least three days during the week, Monday through Friday plus weekends and holidays if needed.


Please send us your résumé and a cover letter identifying why you want to pursue a career in coffee and why you want to do so at Temple. Please make sure to include your availability as well.
We encourage you to drop off your cover letter and résumé in person at any of our three café locations, however you may also email them to


Thinking Differently About Specialty Coffee: Notes from the Roaster

Temple Coffee Roaster Jake Deome


George Howell was right about one thing: Drip coffee is an experience, drinking from the piping hot down to room temperature. A cup of coffee is an experience as it changes shape, as it changes flavor, as your perception of it changes and the world around it changes.


About eight months ago I had the opportunity to sit and listen to George Howell (George Howell Coffee, The Coffee Connection) talk about quality and sustainability in specialty coffee. He spoke about his love for the ever changing, ever cooling cup of drip coffee, and how he creates a relationship with every coffee. It’s a mindset that I have been bringing to my own coffee journey ever since.


While I still cup every batch that comes out of my roaster, I have been brewing every single origin coffee as drip during the profiling process and enjoying it on the front patio of the cafe. Doing this has given me the opportunity to get to know my coffees more intimately, which allows me to understand the ever changing roasting process under a better light.


For example, I received my favorite coffee of the year at the roasterie a few weeks ago. It comes from a family farm in Panama that has been producing wonderful coffees for four generations. With a wealth of knowledge and a lot of care the Hartmann estate creates the coffee that I absolutely look forward to each and every spring. I roasted this coffee with quick heat and variable drum speeds to try and develop the softer sweeter notes that lie within. I brought out a nice plum acidity that evolved into a deep peach sweetness as it cooled in the cup. While hot this coffee is aromatically heavy with an unassuming acidity and soft body. It reminds me more of an effervescent floral tea more so than a hot cup of coffee, yet as it cools the flavor sort of congeals and gains a syrupy mouth feel. The coffee loses its aromatics and gains a ripe peach flavor that coats the palate and bring a richness that previously was not in the cup.


This evolution of flavor and mouth feel is what draws me to this coffee every year and its what keeps me coming back to it day after day, roast after roast, and cup after cup. It is a coffee that I have built a relationship with over years and now we meet not as roaster and coffee but as old friends catching up on lost time.


I try to have these passionate relationships with each of the coffees I roast; some are old friends, some are new, some fight me every step of the way, some are docile like fawn in a meadow, but all of them are full of life. It’s my job to highlight their triumphs and communicate their personalities to the people who drink them.


I want to challenge you to take a second next time you have a cup of coffee in front of you: Take your time, get to know the coffee, listen to what it is trying to tell you, and enjoy it for what it is.


-Jake Deome, Roaster. Follow Jake on Instagram @shepherdofman.

Introducing Golden State Geisha


Not all coffees are created equal. Some excel beyond our expectations. They defy convention and push the boundaries of what’s possible in a coffee.


We’re proud to be the exclusive holder of one such coffee. May we introduce our new Panama Golden State Geisha from Los Lajones. With an overture of orchid-like aromatics, this coffee sores with a lush, silky body and rich, stone fruit sweetness that finishes with notes of caramel and fudge. It’s not a coffee, it’s an experience.
Our 2014 offering from Los Lajones received 96 points on CoffeeReview and was awarded the No. 5 Coffee of 2014!


Very limited roast dates available. Please visit our store for ordering details.

Temple Coffee at Sundance Film Festival

Temple Coffee Sundance


On January 26th and 27th, Temple Coffee was invited to serve coffee to the stars at the Sundance Film Festival in Park City, Utah. Of course, we couldn’t just bring a few pour-overs and some business cards. No, no, no. We called up our friends at La Marzocco who graciously sent a Linea espresso machine and Mazzer grinder for espresso service. For drip coffee, we hit up our pals at Fetco who sent over two batch brewers, which we combined with an EK 43 grinder. Throw into the mix three studly Temple baristas, which included Eton Tsuno (Director of Coffee), Jeremiah Frazier (Wholesale Account Manager), and Cole Cuchna (Director of Education), and we had a coffee setup worthy of an Oscar.


Temple served inside the St. Regis Deer Valley Hotel who hosted the VIP receptions for films like Z for Zachariah, The Mask We Live In, and more. The receptions were organized by Rand Luxury. We joined sponsors like LG, Wider Yachts, Cohiba cigars, and more. We met film directors, producers, film executives, and of course some actors, too. They had the pleasure of trying our exclusive Don Pepe Baby Geisha blend as well as our Costa Rica Sonora Venecia Natural, which is also a Temple exclusive. For espresso, we brought our classic Dharma Blend, which we offered as a double-shot, macchiato, cappuccino, or small latte.


All in all, it was a great time, and we were honored to represent Sacramento’s growing coffee scene to a new, influential audience.


Temple Coffee Sundance Temple Coffee Sundance 7Temple Coffee Sundance 6 Temple Coffee Sundance 5 Temple Coffee Sundance 4 Temple Coffee Sundance 3

Kopi Luwak vs. Geisha in a Most Controversial Cupping

Kopi Luwak, Geisha, Temple Coffee


It’s not everyday that a bag of sh*t falls into your lap.


Let me explain.


A wholesale client of ours recently returned from a trip to Bali. Being a well-intentioned coffee enthusiast, he generously brought us a bag of Kopi Luwak. Aka civet coffee. Aka the cat sh*t coffee.


The allure of this notoriously expensive coffee has nothing to do with the climate or elevation in which it’s grown. Nothing to do with cultivar. Rather, its fame resides in a very specialized form of processing. First, a small, cat-like animal called the civet eats coffee cherries, which ferment while passing through the civet’s digestive system. Once excreted, the indigestible seeds or coffee beans are picked from the feces in all their ooey-gooey glory.


(Note: You should be grossed out. Please, be grossed out.)


In the coffee industry, it’s common knowledge that Kopi Luwak is little more than marketing hype. By most accounts, it tastes like the thing from which it came (remember, that thing is poop). That’s because the coffee is rewarded with high prices based on civet processing and little else. Not cup quality, not growing conditions, not traditional processing or varietal. But because of wildly outlandish prices and movies like The Bucket List, Kopi Luwak carries mystique and novelty that many people find attractive. That’s because Kopi Luwak is more than a coffee, it’s an event. Good, great, or horrible, it’s a story you tell friends.

Kopi Luwak, Temple Coffee, Geisha

Ironically, you can say similar things about a coffee that many specialty connoisseurs revere above all else. A coffee that often demands outrageously high prices. A coffee you tell your friends about, and somewhere in the story is how much you paid for this illustrious bean. Of course, we’re talking about Geisha, a rare coffee varietal typically grown at extremely high elevation. While Geisha often yields what coffee professionals consider a superb cup, I think we can agree there’s a certain amount of mystique and novelty about it as well.


The opportunity to pit these two monsters of marketing against one another is rare. And what better arena to showcase the showdown than our weekly public cupping? Let the people speak. Is Geisha really that good? Is Luwak really that bad? How did they compare to a typical cup of specialty grade coffee?


To answer these questions, we assembled a diverse table of coffees: a Kenya Gichuka, the Kopi Luwak, a Costa Rica Honey, a Guatemala Geisha, and Temple’s Panama La Esmeralda Geisha, a coffee produced by the most famous coffee farm in the world.


While it was important to taste these coffees blind, we prefaced the cupping by informing our 20 or so attendees that indeed they’d be tasting a coffee that came from the southside of a civet. Leave now or forever hold your peace type of thing.


Turns out, we had an adventurous crowd. No one bailed. Game on.


The rules were simple: try each coffee, take a few mental notes, and select a few favorites. We also encouraged them to try and pick out the Kopi Luwak. Be it amazing or unpalatable, let’s see if it stands out in someway.


The cupping proceeded with a mix of modest slurps, spit cups, and a little Coltrane to set the mood. I knew where the Kopi Luwak coffee was on the table, so I secretly watched the faces of the attendees when they tried it. Either they all had phenomenal poker faces or it wasn’t horrible enough to involuntarily convulse.

Kopi Luwak, Temple Coffee, Geisha

Once the tasting concluded, we pointed to each coffee on the table and asked, by a show of hands, which was their favorite. Aside from a few hands here and there, all the action took place when we reached the juggernauts on the table.


Pointing to the Kopi Luwak, we asked, “Who liked this one best?”


No hands. Zero, zilch, nada.


Pointing to the Esmeralda Geisha, “Who liked this one best?”


It wasn’t even close. Half the people in attendance raised their hand.


Game, set, match: Geisha by a landslide.


We asked the attendees to describe the Luwak. “Musty.” “Weird.” “An encyclopedia of roasting defects.” “Rancid barbeque sauce.” “Petrified dinosaur droppings steeped in bathtub water.” Ok, that last one was Washington Post’s food writer Tim Carmen, but you get the picture. Clearly, in terms of cup quality or drinkability, this particular Kopi Luwak does not carry its weight in gold.


(On a side note, a few of us were mesmerized by the amount of oil that continually beaded to the top of the Luwak after scooping out the grounds. It just kept rising like some unidentifiable sewage.)

Kopi Luwak, Geisha, Temple Coffee, Cupping

The Esmeralda Geisha, however, was described as “full of life.” “Maybe the best coffee I’ve ever had.” “Fruity, floral.” “Like nothing I’ve ever tasted in coffee.” Just my humble opinion, but these types of coffee experiences are worth the pretty penny. They’re memorable in pleasant ways. They escape the savage exoticism of Luwak while retaining genuine, justifiable excitement and wonder.


We held this cupping to dispel myths. To challenge hype. As specialty coffee grows, inevitable is the inclusion of big marketing dollars and six-dollar-burger like campaigns that attempt to cash in on an expanding market. Our attendees walked away with very solidified opinions about at least one such gimmick. They also walked away with that rancid bathtub taste still in their mouths, because holy crap, that stuff stays with you a while.

InstaMeet For a Cause

Newsletter Instameet


Temple loves Instagram. On December 20th, we’re hosting an Instameet for a Cause. The idea is simple: local Instagrammers (and regular folk, too!) will meet at our 1010 9th St. retail location, each bringing a gift for donation to the Sacramento Children’s home. From there, attendees will talk photography, take photos, drink coffee, and explore downtown Sacramento. It’s a great way to put a face to those inspiring Instagram accounts you’ve been following and meet new people in our community.
BONUS: All gift donating participants will receive 5 EXTRA ENTRIES in our current Holiday Giveaway Contest, the one where we’re giving away a $300 Techniworm MoccaMaster just by joining our newsletter. Not into Instagram? You can still donate, and still receive your extra entries between 10am-noon. Winners will be notified by e-mail, so be sure to sign up for our newsletter by visiting the homepage.

Top 30 Coffees of 2014

After being awarded the #1 Coffee of 2013 by CoffeeReview last year, we’re pleased to announce that TWO of our coffees made this year’s list. First, our Kenya Makwa AB came in at No. 19 with all its orange and dark chocolate goodness. And who can forget our Panama Los Lajones Bambu Geisha and its distinct stone fruit intensity and soft, silky body? This one ranked No. 5 in the world.

Of course, coffees are seasonal and most that made the list are long gone. But if you’re looking for similar offerings, check out our Panama La Esmeralda Geishaand Kenya Gachika AA and decide for yourself if these will make the list next year!

Farm to Cup: Brazil (Part Three)



Day 5, Thursday, July 31
Went to visit Ismael of Capim Bronco and Sao Siilvestre, “large” farms in Cerrado.  These two farms are close to the highest elevation, if not the highest elevation in Cerrado at 1200-1300masl.  Ismael started a micro lot project last year, and is continuing this year with good success. 

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