Not to take anything away from the Japanese, but we have a similar process in Italy: brew hot, then quickly chill with ice. An espresso cup is brewed with a pr

Not to take anything away from the Japanese, but we have a similar process in Italy: brew hot, then quickly chill with ice. An espresso cup is brewed with a proper, bar sized espresso machine (or with a Nespresso, which IMHO is the only thing that comes close to it.) Then it is sugared, mixed, and poured in a shaker over ice cubes. The shaker is agitated quickly and vigorously for a short time, then the mixture strained into a tall glass. We call it Shaked coffee ("caffè shakerato") and it's notoriously difficult to get right. I have a stainless steel cocktail shaker that I use every summer for this very purpose, but even after years of trying I cannot get the right timing, quantities, and temperatures as a proper Barista would. Oh, and it's delicious!