Industry First 'Barista Teapot for Iced Coffee' Launched—Supervised by a Barista with 30 Years of Experience, Pre-sales Started on Makuake
Coffee equipment brand 'BREWCRAFT' began pre-sales of the industry's first iced coffee-specific barista teapot on the crowdfunding platform 'Makuake' on May 25, 2026. The teapot controls extraction temperature to 70–75°C. Combining a Tokoname-ware teapot with a pure titanium ice cube, it enables anyone to replicate professional temperature management techniques at home, resulting in rich yet clean-tasting iced coffee by extracting flavor and aroma quickly while suppressing bitterness.
📋 Article Processing Timeline
- 📰 Published: May 25, 2026 at 17:00
- 🔍 Collected: May 25, 2026 at 08:31
- 🤖 AI Analyzed: May 25, 2026 at 08:32 (0 min after Collected)
## Overview
Coffee equipment brand BREWCRAFT started pre-sales of the 'Barista Teapot for Iced Coffee' on the crowdfunding platform Makuake on May 25, 2026, at 9:00.
## Product Features
This product is the industry's first dedicated coffee teapot for iced coffee, focusing on 'extraction temperature.'
By combining a domestically produced, lidless teapot developed by Tokoname craftsmen with an original pure titanium ice cube, the coffee is rapidly cooled by 20°C immediately after hot water draws out the flavor and aroma. This allows anyone to replicate the temperature control technique of a professional barista, 'stopping' the coffee's flavor in the temperature range where bitterness does not emerge (70–75°C).
### A New Approach: 'Temperature Design'
Coffee bitterness and astringency components dissolve actively at high temperatures above 90°C and decrease significantly below 80°C.
Using this temperature characteristic, the Barista Teapot first draws out only the umami and aroma quickly with hot water above 90°C, then injects the pure titanium ice cube to rapidly cool it. In just 1 minute, the temperature drops by about 20°C, stopping extraction just before bitterness emerges (at 70–75°C).
This solves issues like the 8-hour wait for cold brew or the thinness of pouring drip coffee over ice, based on the concept of 'designing the temperature.'
### Commitment to Materials
The teapot itself is Japanese pottery developed by craftsmen in Tokoname City, Aichi Prefecture. The fine irregularities of the pottery surface, fired at approximately 1,200°C, adsorb excess bitterness and harshness during extraction. Because it uses immersion extraction without paper filters, it fully draws out coffee oils, resulting in a rich yet clean taste. The lidless design also allows the aroma of the coffee to spread during extraction.
### Controlling Strength
By changing the amount of coffee grounds, steaming time, and the number of times the teapot is swirled, users can freely control the strength, from a light cup to espresso-like intensity. The lidless design allows users to visually and olfactorily check the color and aroma of the coffee during extraction.
Extraction takes 2 minutes and cleanup takes 30 seconds. Users can also enjoy arrangements like affogato and iced café lattes.
Coffee equipment brand BREWCRAFT started pre-sales of the 'Barista Teapot for Iced Coffee' on the crowdfunding platform Makuake on May 25, 2026, at 9:00.
## Product Features
This product is the industry's first dedicated coffee teapot for iced coffee, focusing on 'extraction temperature.'
By combining a domestically produced, lidless teapot developed by Tokoname craftsmen with an original pure titanium ice cube, the coffee is rapidly cooled by 20°C immediately after hot water draws out the flavor and aroma. This allows anyone to replicate the temperature control technique of a professional barista, 'stopping' the coffee's flavor in the temperature range where bitterness does not emerge (70–75°C).
### A New Approach: 'Temperature Design'
Coffee bitterness and astringency components dissolve actively at high temperatures above 90°C and decrease significantly below 80°C.
Using this temperature characteristic, the Barista Teapot first draws out only the umami and aroma quickly with hot water above 90°C, then injects the pure titanium ice cube to rapidly cool it. In just 1 minute, the temperature drops by about 20°C, stopping extraction just before bitterness emerges (at 70–75°C).
This solves issues like the 8-hour wait for cold brew or the thinness of pouring drip coffee over ice, based on the concept of 'designing the temperature.'
### Commitment to Materials
The teapot itself is Japanese pottery developed by craftsmen in Tokoname City, Aichi Prefecture. The fine irregularities of the pottery surface, fired at approximately 1,200°C, adsorb excess bitterness and harshness during extraction. Because it uses immersion extraction without paper filters, it fully draws out coffee oils, resulting in a rich yet clean taste. The lidless design also allows the aroma of the coffee to spread during extraction.
### Controlling Strength
By changing the amount of coffee grounds, steaming time, and the number of times the teapot is swirled, users can freely control the strength, from a light cup to espresso-like intensity. The lidless design allows users to visually and olfactorily check the color and aroma of the coffee during extraction.
Extraction takes 2 minutes and cleanup takes 30 seconds. Users can also enjoy arrangements like affogato and iced café lattes.
FAQ
アイスコーヒー専用バリスタ急須の特徴は何ですか？
プロのバリスタの温度コントロール技術を再現するため、熱湯で抽出した後に純チタン製アイスキューブで一気に冷却し、雑味の出ない70〜75℃で抽出を止める設計になっています。
抽出にはどのような道具を使いますか？
常滑焼の職人が開発した蓋のない陶器製急須と、専用の純チタン製アイスキューブを使用します。
なぜ蓋のない設計なのですか？
抽出中にコーヒーの色や香りの変化を視覚と嗅覚で確認しながら、自分好みの濃さに仕上げられるように設計されています。
どこで購入できますか？
2026年5月25日より、応援購入サービス「Makuake」にて先行販売が開始されています。
どのような抽出方式ですか？
ペーパーフィルターを使わない浸漬式抽出を採用しており、コーヒーオイルまでしっかり抽出することが可能です。