Our New Spring Brew

Today is one of those days in New York that they make movies about: 60 degrees, sunny, cherry blossoms in full bloom. And we, for one, intend to make the most of this morning.

We’ve spent the past few weeks gearing up for peak cherry blossom season and celebrating our collaboration with our Japan locations. This weekend, we wanted to take a moment to talk about the why behind all of it.

The roasts we developed for Japan were inspired by kissaten-style coffee. A quieter, more intentional way of approaching the cup and the morning around it. Paired with the fleeting nature of cherry blossom season, we struck something really special. Coffee that’s meant to be savored, fully, in a window that doesn’t last long.

Cherry trees are blooming all over the world, and we get to be a small part of that. We’ve been leaning into it here at HQ, testing brew methods that reflect that same sense of appreciation.

Japanese-Style Iced Coffee

There’s a certain kind of coffee we’re reaching for this spring: something to sit in the park with, something to perch thoughtfully on a fire escape with, a break from the deli drip on the go, and something a little lighter than traditional cold brew.

The brevity of cherry blossom season has us thinking a lot about what it means to savor a routine, not just have one. Paying attention. Letting something simple take a little more time than it needs to, and pour over has always been part of that for us. It’s not just about the end result. It’s the process, the pause, the moment where you’re standing there, kettle in hand, watching it come together. Making the mundanity of the morning feel artful. 

And if there’s one method that really captures that feeling right now, it’s Japanese-style iced coffee, a flash brewed iced coffee. And the best part? You can make it with what’s in your kitchen.

What It Is (and Why It Works)

Japanese-style iced coffee is flash brewed, directly over ice, cooling it instantly. It’s a small shift, but it makes a big difference.

Cold brew has its place. It’s rich, smooth, and easy to batch. The perfect grab-and-go drink. But it doesn’t always showcase the full character of a coffee, especially lighter, more expressive profiles like those in our Japan collection.

Brewing hot coffee and letting it cool slowly doesn’t help either. By the time you drink it, the flavors have already started to fade; Japanese style iced coffee solves both problems at once.

Hot water extracts the full range of flavors from the coffee. Acidity, aromatics, and the small details that make each origin distinct. Brewing directly onto ice locks those flavors in immediately, before they have a chance to dull.

The result is a cup that’s brighter, cleaner, and more expressive. It tastes like the coffee was meant to taste.

How to Make It

You don’t need anything fancy. Just a pour over setup and some ice. (And maybe the Shay Shay while it's still available!)

Start with a 1:16 coffee-to-water ratio, replacing part of the water with ice.

For 10 ounces of iced coffee:

• 3 tbsp coffee (ground slightly finer than pour over)

• 5 oz hot water

• 5 oz ice

Grind slightly finer than a standard pour over, about the texture of coarse salt. 

Add ice to the pour over carafe. Place your dripper on top and add the coffee to the filter.

Pour a small amount of hot water over the grounds and let it bloom for about 45 seconds. 

Then continue pouring slowly in a spiral until you reach your full water weight.

Aim for a total brew time of about 3 minutes.

Give it a gentle swirl to melt any remaining ice. Pour over fresh ice if you’d like, and that’s it.

It only takes a few minutes, and the result is a cup that’s bright, clear, and expressive.

Our Pick for the Spring

There’s something about this method that just lines up with the season.

It’s quick, but it doesn’t feel rushed. It’s simple, but it rewards attention. And the result is something bright, clean, and fleeting; a lot like spring.

You don’t make a batch for the week. You make it when you want it. You drink it while it’s good. Then it’s gone.

Need a Pour Over Setup?

This method surprised all of us. It’s simple, rewarding, and the kind of cup you want to make again as soon as you finish it. It’s how we’ll be kicking off this weekend.

Peak bloom is just getting started, with more on the way in the next week. It’s prime time to take a stroll in the city, and if you’re looking to try our spring cherry blossom specials in the cafe, we’ve got our store locator right here.

To celebrate this weekend, we’re giving away one of our favorite pour over sets from Melitta, along with one tin of the Shay Shay from our BRC NY x BRC Japan collaboration. Details on how to enter are over on our Instagram.

We also have our go-to ceramic pour over available on our site. If you give this brew method a try, we’d love to see it. Tag us and let us know how it turns out!