Immersion Iced Coffee: A Better & Easier Technique
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- čas přidán 22. 05. 2024
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Videos mentioned:
Understanding the AeroPress: • Understanding The Aero...
Immersion is Better than Percolation: • Immersion Coffee Brewi...
Iced Filter Coffee: • Better than cold brew:...
Magic of Salt in Coffee: • The Magic of Salt in C...
The Physics of Filter Coffee by Jonathan Gagné: www.scottrao.com/products/phy...
Step By Step (For a half-litre brew to share):
1. Grind 37.5g of coffee, finer than pour over setting (but not close to espresso fine)
2. Preheat your immersion brewer.
3. Depending on the brewer, either add coffee and then 330g of freshly boiled, clean, soft water (or add water first then coffee after)
4. Make sure all the coffee is mixed with the water and no dry pockets remain
5. Steep for at least 5 minutes (or 4 minutes for darker roasts)
6. Place 170g of ice straight from the freezer into a carafe.
7. Strain the coffee onto the ice
8. Once the brewer has drawn down and finished, stir in any remaining ice.
9. Serve over ice and enjoy!
Ratios for Immersion Iced Coffee (Using 75g/L)
1 Cup: 19g coffee, 165g hot water, 85g ice
2 Cups: 37.5g coffee, 330g hot water, 170g ice
3 Cups: 56.5g coffee, 495g hot water, 255g ice
4 Cups: 75g coffee, 660g hot brew water, 340g ice
Important: You have some flexibility on these. They don't need to be super precise. Ice isn't often sized compliantly.
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I love it! A nice iced coffee just in time for the end of summer ;) I'm kidding. This is great.
Side note. I started going to the local Asian market, and there, I tried some Japanese and Korean instant coffee. It was better than ANY instant coffee I'd ever had from a western source.
The AGF maxim, Japanese brand literally rivals a lot of the local roasts I've tried.
The Korean Maxim mocha gold (without the premixed sugar) also makes a brilliant instant iced coffee! I do half water, half milk.
I would love to see an "instant coffee" part two, where you focus on global instant coffee instead of just European and American.
you missed the Vietnamese phin brewer, I've commented a few times before that you should do a video on the best way to use one because the traditional recipes ( pretty much the only recipes you can find online) would drive you nuts so id like to see your version. For me I use it to get more of a French press strength coffee by using a 4-cup Brewer and your French press ratio to get one cup of coffee
Good job getting jacked. Quite a good endorsement for copilot too.
James m8 did you happen to check out @Scishow episode of the coffee bean..need your input on that. Cheers ☕
You’ve saved us all who refuse to buy a cold brew set up, I am one of these
I've been doing the longer aeropress steep for years. It's called start your steep, go prep breakfast, forget you had your aeropress going, and rush back to the press after breakfast is ready. Didn't know this was a legitimate technique 😅
A technique I have been using to minimize the ratio of hot to cold water is to pour the coffee into a metal jug (used to steam milk). Then I immerse this jug into tap water (I fill a salad bowl till the middle with tap water and then I place the metal jug with the coffee in the center). Then with a spoon I stir the coffee. The metal jug will take all the heat away from the coffee into the surrounding water very quickly. In less than 20 seconds the coffee becomes
i was going to suggest exactly this
i usually just get some Ln2 from my dewar and pour a little in till it reaches the temp i perfer
interesting, worth to try, thanks!
Downside here is you use a LOT more water overall, which seems wasteful unless you utilize that ice bath water for something else. But it would be quite effective.
If I may be so bold to suggest putting coffee in the fridge to cool it down.
Ugh, I wish I could find a tea equivalent to James… interesting, entertaining, experimental, good personality and a gorgeous understated aesthetic. I don’t actually drink coffee, but I am obsessed with specialty tea. I always watch James with a gaiwan of tea, and wistfully imagine a parallel universe where he discovered tea before coffee.
I've always wondered if James would just dunk a tea bag in some hot water or whether it's loose leaf and scales
Same, I keep on thinking where's the tea channel everytime I watch him brew coffee😅
I rarely drink coffee but here I am 😆
I feel you. The coffee nerds are really spoiled while most of the population doesn't even get the difference between hard water with a teabag in a styrofoam cup and actual tea...
You should checkout @meileaf if you like specialty tea such as pu erh.
@@CaffeinatedCode He mentioned the tea shop Postcards (an *insanely* expensive specialty tea shop) once, so I can say with a high degree of confidence that he would see teabags as equivalent to a nespresso pod or spoonful of cheap instant coffee, which would be accurate. The most similar channel I know of for tea stuff is Mei Leaf, and while I adore the teas they sell, the videos just don’t capture me the way James does. However, if you are curious about true, hand crafted tea, he does have many very informative videos on all things tea… but you better have a brewed gaiwan up and running, because it is flipping *dry.* Its really a shame because tea is just as fascinating (I personally think moreso) as coffee.
Immersion technique (75g/l)
Iced coffee works best using medium or lighter roast
6:58 Clever Dripper, Recipe for 2 cups
37.5g coffee (Medium Fine)
330g hot water, 170g ice (2/3 hot, 1/3 ice)
Steep for 5 minutes (less or more time is ok)
Pour coffee into carafe filled with ice, stir aggressively until ice fully melt
Add 2-3 saline drops (depends on your preference)
Serve on the rock
11:09 Hario Switch
James Hoffmann tried
30g coffee
260g hot water, 140g ice
11:49 Aeropress XL
50g coffee
440g hot water 220g ice
12:32 French Press / Cafetiere
Unrecommended, produce bitter coffee, try add more saline drops. Using James Hoffman recommended technique, might reduces that tiny coffee particle.
4:35 Making saline drops
Add 80/20 water to salt in dropper bottle
Really useful! Thanks!
whats saline drop? never heard
@@pannawatphijarnwanit6306 basically it just salt diluted in water
Tysm
Never clicked on a video faster
Except 9 days ago
100 % lying.
You get the medal 'James most loyal fan'
Should arrive within 51 days in your mailbox
@@tomypreach100% a friggin hater 😎
@@rubensoeteman
Me too
4:35 "and i realised saline would be a good solution. " good one mate :D
James Hoffman is such a fantastic role model for keeping viewers engaged while educating. Also the production of these videos is so amazing. Shout out to all of the beautiful sets that are used as well!
Thanks bro
- a set
Looking fit James! Glad to see you're pumping both extraction and iron!
t-shirt James looking yolked!
IS JAMES JACKED?!
Came here to say this lol he’s looking stacked. Honestly it’s a little distracting
Yes, James is looking super swole. It was rather distracting.
it's commendable that James doesn't fall for the temptation of flaunting it by wearing some kind of compression shirt
When I watched your original video I made it with my french press and poured it over ice because I didn't have a perculation brewer at the time. I made the same observation that I could brew it and let it cool down a bit before adding the ice, meaning I could use more brew water. I feel like a genius now.
I almost had a heart attack before noticing your name thinking I wrote that without remembering it
@@sven3413 This is not the first time I've gotten that reply actually
@@magicvibrations5180 same XD
That's a great feeling surely as i felt it with the moka pot technique
I stack 4 or 5 of my metal filters together in different directions in my french press and i find it damn near eliminates all the floaty remains issue. Pain in the ...arse to clean if i forget to do it right away and leave it in a rush for later on but i digress. I do his french press technique, i throw my steel thermos into the freezer filled with ice, 10 min later i pull the ice and toss it into my fancy coke glass pitcher and that goes into the freezer. Pour the coffee into the thermos and that could be set into a bowl of ice water but mine is too tall so i just clean out my french press with cold water and sit that into the bowl of ice water and let the coffee cool all the way down in that. Only takes a couple min before its ready to serve .... Salt is used in the brew not after.
instantly tried this after watching, used washed Ethiopian beans with an Aeropress and the result was very pleasant. I usually associate iced/cold brew drinks with a distinct bitterness but this method barely had any bitterness, probably because of the salt. The fruity flavours were very noticeable, was very balanced and definitely something I will brew again in the future. You made me like iced coffee, lol!
I just tried this out and it is honestly one of the nicest iced coffees I've ever had. Thank you, James!
It's a very good method overall, but I think the addition of a tiny amount of salt is quite genius. I'd thought about using high ratio immersion brewing as a base before, but I've never managed to get it tasting this good.
European Coffee Trip has a video on using Aeropress with room temp water. When you pour the room temp water you then stir for at least 2 minutes (I do 4 or 5) nonstop, and then you plunge. Chill in fridge, then voilá: no dilution, and EXTREMELY delicious results!
How many grams of coffee? Grind size?
Theirs was 14 g coffee fine grind (commandante 6 clicks) to 50g water. You can do it with a 200g brew too.
It's 24C here in Buenos Aires and spring is arriving very soon, so excited to start making iced coffee. Thanks James for the high quality content you produce!
Sudaca Hoffmann gang rise up
If you want to ensure the correct ice ratio as provided in the recipe in the description, just weigh your ice first and adjust coffee and brew water amounts accordingly.
Thanks for this!
Tried this recipe immediately and it's fantastic. Sweet, fruity coffee. Absolutely amazing.
Great video! One way I like to keep the math simple is to go with either a 450ml or 600ml beverage size (the former fits perfectly into my 28oz hydro flask filled with ice). That way the water-to-ice works out to 300:150 or 400:200. The 03 Switch can accommodate either amount.
You might have thought of this already, but putting a paper filter over the metal filter in a French press then plunging it can get you paper-filtered results much faster than pouring it out and waiting, kind of like an aeropress. It has some downsides (a wet filter is prone to tearing so you lose some coffee into the filter, some gets left at the bottom, plunging takes 30-60 seconds and is a bit of a workout, and the pressure might affect the result) but that might be a decent alternative for people looking to brew French press quantities without French press coffee grounds in their drink.
I do this all the time and it tastes great!
I don't comment often, but I had to come here and say: you changed my mornings and I'm thankful for that
I used to make iced coffee before . Very simple. Grind fresh coffee not too fine, mix it with cold water; let it sit for a long time; filter it many any many times, chill it, maybe add ice before serving. Very delicious.
How did you filter it? With what measures did you filter with? How " many times is it?" JUST guessing here, Like 5? And how long to sit? Your version of making iced coffee seems so much easier to do. 😊 ty, if you choose to answer back. ❤
I feel validated, I have been making iced coffee every morning this summer with my aeropress, with a 5 to 8 min immersion (depending on how much time I took to dress myself). It felt right, taste good, but I feel even better knowing James came to the same conclusion. I already stop the hassle of making cold brew since a precious video, so it's nice to know I probably can't do a better coffee than I'm already making
I have also benefited to set my freezer to -24°C and to chill my coffee in a frozen thermos, putting an ice cube at a time.
This validates my enjoyment of French pressing for immaculate flavor and texture, thanks for the clean breakdown of the icy side. Hoping this foreshadows a video on Turkish coffee and Vietnamese phin filter brewings.
Some of the value of this video library is that I often have to come back and rewatch them again and again to absorb all the crucial details and its always a joy to do. I mean to re-watch the Moka pot playlist soon. I wanna learn Cuban coffee, namely the cafe con leche until I have it down pat.
Man, I don't even drink coffee, yet I'd watch these videos all the time. Sublime meditative content.
As someone sensitive to acidity in food and drinks, any preparation of coffee that begins hot and is eventually served cold has always given me horrific heartburn.
Perfect to start the day on a hot, sunny day. This video needs about 8 months of maturation. Greetings from Norway.
Been doing this for the year with the switch and aeropress.
2/3 water and 1/3 ice is really the magic ratio. I accidentally discovered this technique when forgetting I made coffee.
what is the best water temperature? i see he has a electronic temperature set kettle, but he doesnt mention the temperature.
@@Francois_Dupont probably his usual recommendation, which is at close to boiling as possible
@@Iamfafafel alright thank you.
I've always enjoyed your brewing method videos, even as I grow and develop my own methods to suit my workflow.
Excellent work as always
I just tried this and was amazed how juicy the results were. The salt in particular makes a big difference.
Weird editing idea: You have black overlays behind text, and it's making the lights on your wooden wall look sort of orange and strange looking. A high-effort way to fix that might be to make a clean plate in the camera with the exposure dropped a stop or two. Mask that clean plate in behind the text and you'll get a more natural looking dark overlay.
If you're shooting raw video, you might be able to just bring the exposure down in post for the same effect.
Oo! I like this idea!
@@jameshoffmann One thing to note though is that your camera will have to be locked off really solidly (no zoom adjustments either). Any movement between the shot and the plate means that method won't work. Adjusting a raw file avoids this issue and means you're not shooting plates "just in case".
The Clever Dripper is my daily driver and it is spectacular. Highly underrated, I think. All the benefits of the other immersion methods but none of the mud. If you want to adjust grind size, water temp, water:coffee ratio, or brew time you can. Easy storage. Added bonus, it doubles as a great way to brew loose leaf tea (with filter).
I've been daily driving it as well. When I have a guest over, I brew side by side with my Clever and Switch. I never have any draw down problems at all with the Clever, even if I agitate the heck out of it.
You can even use it for percolation if you brew over a mug!
Dear Mr Hoffmann, The thing you refer to the spoon you are using lately is ... phenomenal! Hardly laughed so hard. Love your videos and the fact how much you can entertain most of us with ANY info is outstanding! Please keep up the good work and keep us in good shape.
My go-to coffee recipe is similar to this - 18-19g of coffee to 200g of water in an Aeropress, steeped for 4+ minutes and pressed over around 100g of ice to fit into my 350ml travel mug. It's a combination of James's Aeropress "americano" and iced pour-over recipes. I think my grind size is a slightly more coarse - will experiment with a finer grind and less liquid!
I've been doing something quite similar, and been loving it! It's one of those magic brews that actually benefits from being forgotten for awhile, not that I forget them frequently... :^)
200g is too much water imo
Question: you don't want to dilute your coffee, but you want to cool it. How about those cooling mugs and/or putting the mug/carafe in an ice bath? Maybe not as the only method, because ice cubes in the glass is fun, but to help the ice not melt and dilute the drink too soon. And to still allow you to brew fresh coffee appropriately. You could also stir either or both to create more mass flow that transfers more heat. A big bowl or container with thin walls would also be preferred to allow maximume surface area, and probably the most heat transferring material like metal.
I’ve been doing almost this EXACT technique/recipe with the clever for about a year. I can confirm it is quite delicious. I had been using James’ iced coffee v60 technique for a while and got my first clever brewer last year and wanted to adapt things for the clever. Very cool to have come to the same up recipe ! :)
Same here! Been doing it for a couple of years and I love it!
What water temperature are you using for the brew? I don't think James hit that point in this video.
@@Douleuo right off the boil - after pre-wetting the filter with boiling water I like to put 80% of the water I need in, coffee on top and mix in gently with a spoon. Use the last 20% of the water to clean any grounds that got stuck to the spoon or that got caught on the filter paper and above the water line while stirring with the spoon. 5 to 6 mins brew before filtering onto ice.
So you prefer this to his original iced V60 recipe? I only have a regular V60 (02), so not only would I need to buy a Switch/Clever, but then this recipe also calls for more coffee (The original iced V60 calls for 65g/liter). All of that is fine if it's noticably better, but if it's the same or marginally better....
As a former wearer of the green apron, I'll share that Starbucks used to have a dedicated iced coffee blend. It was shipped to the store in portioned out, vacuum sealed, pre ground bags to be ripped open and brewed and chilled with a few scoops of ice. It was a washed Kenyan coffee. It's no longer made/used in any Starbucks in the US, except maybe at the "first" store in Seattle.
Please don’t compare Starbucks to this
A light roast Limu Ethiopian that tastes like straight up blueberries has been my favorite for the pourover-ice version of this for years now, so I'm looking forward to trying this. It's been my secret weapon for making people go "wait this is also what coffee can taste like?!?!"
As someone who brews iced coffee daily I'm excited to give this a try. The one thing I didn't see mentioned that I've found to be extremely important to the quality is to pour the coffee over the ice about as slowly as possible. The slower stream allows for the coffee to drop in temperature much faster which leads to less ice melting, and a much better overall extraction. I've also found that using a vacuum insulated cup also helps with this.
You just revealed to me why my iced coffee brews were so inconsistent. I completely forgot to take into account the speed of the pour! Thank you!
my problem with the vaacuum insulated cup is that it keeps the hot coffee hotter, in theory, so it takes more ice for me to cool it off. to put it another way, when i've brewed directly into the vacuum insulated cups ive found it will take more ice to reach a point where it won't melt ice anymore, if that makes sense
but maybe it also keeps the cold ice colder, so it might even itself out? idk. im gonna experiment this week anyhow
This is awesome. I've been brewing pretty good Iced Coffee with my regular size Aeropress for years, but I've learned a few things here! I used to think that in order to get it cooled down effectively I needed a lot of ice, so I'd have a lot higher proportion of ice to water and I'd use a smaller amount of brew water to compensate. I hadn't considered how low the brew temp drops if you just let it steep for 5+ minutes though! Simple, but genius piece of coffee science. Gonna give the long steep + less ice a try. Cheers James!
Only a third of the video in, and I absolutely love the "synthesis of knowledge bits towards the bigger thing (recipe)" approach in the structure of the video. It's like a build-up towards the main event. It's exciting and nerdy. Nice.
I've been searching for an easy ice filter coffee method with simple equipment at home, and I think yours fit the criteria. Thanks so much for the video!
Hi James, I've recently started using a HyperChiller, which is just a frozen cup with water in specific compartments that has an empty compartment in which coffee or tea or whatever liquids can flow into. I use an Aeropress and directly press it directly into the HyperChiller. It takes a couple minutes of swirling it around in the HyperChiller and the coffee is completely cold. I then pour it over ice to serve. This is great since the coffee is already so cold that it won't melt much of the ice at all. This is perfect for a more concentrated coffee taste that is cold.
I love my HyperChiller, I've been using it for years now. 😊
quick question. i used to love the hyperchiller too. but i had 3 different ones and they all cracked in the freezer. have you had issues with this?
@@moaf2padventures757 This has not happened to me yet, but that sounds like a possible result of overfilling. I was careful to follow the instructions and only fill the water to the fill line, Also note the tiny holes on top connect to the ice compartments, meaning you can still accidentally add more liquid to those chambers.
I noticed there are 3 versions of this product (HC, HC2, HC3) and the later versions claim to be improved. Maybe you would have more luck with those? I'm pretty sure mine is the original version though.
this is a bot comment no way Jose
@@XxXJOHNYB0YXxX lol i think i got taken by youtube comment bots. its actually a decent product when it works but it keeps breaking after only like a month lol.
I've been using whiskey rocks with the old recipe and it's great! It takes up very little space in the freezer and cools the coffee significantly for me to put in ice that won't melt much
I’ve been using the metal whiskey balls for my ice brews to the same success! Kinda odd that this hasn’t been the solution to the flash chilling method when people have been trying to brew their espresso over whiskey balls/stones. Don’t need to split your hot water this way so you don’t need to figure out hot to maximize the hot water to ice ratio!
i seriously just scaled down your old iced coffee recipe to use in my switch today and used exactly 140 ice and 260 brew water! so excited to try this new recipe 😊
I've been using a Switch. 25 grams of ground coffee, 100°C water to fill, making sure ground coffee is completely wet. Wait 2 minutes, start drawdown over a carafe of ice, add more hot water to Switch until brewed coffee out is about 340 grams (yes, I'm adding more hot water after the initial steep time, but my Switch is not large enough to make the entire amount at once) . Fish any remaining unmelted ice out of the carafe. Total brew time is usually less than 6 minutes. My total beverage out is about 550 grams. My wife likes hers over ice. I drink mine without.
Based on James' recipe, my recipe should be significantly weaker than his, but it doesn't taste that way to me. I'll try a larger dose and longer steep time, I guess, and we'll see.
One tip for filtering french presses: cut a normal coffee filter a little larger than your french press filter. Put it underneath the press and then press down as you normally would. This is a little harder to do/more time consuming but worth it to get rid of all coffee grains.
Totally unrelated to the video contents... but am I crazy or has James Hoffman gotten kinda jacked? Dude isn't just alpha-mogging everyone with his impeccable coffee expertise, he's also lifting now. What a chad.
Recently I've realised that in percolation methods, going finer to compensate for shorter ratio might yield more bitterness in conical drippers like the v60, but this technique works absolutely fine with flat bottomed brewers like stagg x and orea v3 as the taste is much more even and juicier overall. I've got myself a chilling ball and now for 200mls of brew i only need to use 2 small ice cubes which don't dilute the brew that much and I still get heavy body in my iced pour overs.
just brewed myself a cup with this method. delicious! i have never tried saline solution in coffee before, but i tasted it before and after adding a couple drops and was blown away by how much difference it made. thanks for all you do james, love your work!!
The Coffee Chronicler recently posted a video about using a french press but with a paper filter over the plunger, to give a filtered immersion brew. I haven't tried it yet, but it would be interesting to try especially with a cold brew!
I have tried it for hot coffee and the resulting brew is really delicious. My aeropress isn’t at home right now, so I’m going to try that for the iced coffee recipe.
Espro is a site that has French presses with double filters fitted and option to buy their paper filters that fit around their double screened plunger. (I just use their tiny one that fits into their ultralight thermos for out of the house at the lowest price in their line.)
I was actually thinking of this idea as a joke to make an upside-down Aeropress. But it actually works? Wow!
"I realised saline was a great solution here" 🤣🤣🤣
🤣🤣🤣
Been a fan of your first iced coffee recipe using a V60 and have used it exclusively when making iced coffee. This new immersion technique takes it to another level, will be using this from now on.
I'm about to sleep and watching this has made me excited for tomorrow morning. Also, I can't be thankful enough for your recommendation of the Clever Dripper some time ago, it's changed my daily coffee experience.
Funny thing, yesterday I was trying almost exact same recipe (only less coffee). And also to keep it cold longer without diluting it more I reccomend stainless steel whisky ice balls, works perfect.
I have whiskey ice balls with liquid in them. I'm worried the thermal difference may be too much and deteriorates it over time.
@@OnSenFouBenRed When you add them to cup, and then pour already made iced coffee, from the carafe, that has low temperature, there should be no problem at all.
Using the Moka poster frame to show a picture of Jonathan was brilliant! Great editing and composition as always!
Great job with the production on the sponsored spot. I wonder how many takes it took, and what the setup was. Really good production value mr. Hoffmann, it is always a joy to watch your videos
Omg. I just tried this and it was the best coffee I’ve ever made. Just used the normal coffee that I used every day but the result changed entirely! Thank you!😊
For those feeling overwhelmed by the odd measurements, here is the simplest recipe using the correct ratios.
45g coffee. 400g water. 200g ice.
Enjoy!
I just got a hold of the Pulsar by Next Level + Gagné and was honestly thinking about combining that with extract chilled, followed by ice to dilute and further chill. Just starting to experiment but lots of great info here to build off of. Thanks for another great video!
Today is a hot day where I live, and as I was making an Aeropress I thought about your iced coffee video. I was tempted to start experimenting with it, taking into account that it's made for pour-overs and not immersion, and as I entered CZcams I was greeted by this! Thanks for the video, I will try to make an iced AeroPress!
Ooph I've been doing iced coffee with my French press all summer and it's sooo good. Tried a variety of methods and turned out the easiest was best. Wake up, brew, shower, pour. Hot over ice is far more aromatic than cold brew from my own taste test. Thanks for this video even though summer is over here haha
Great video! One tip I would make with ice is that it tempers if you leave it out for a bit which is ideal if you don’t want it to melt. So for the ice you put in your glass, it’s definitely worth getting it out a few mins early to let it temper and then it won’t fracture and dilute your drink more than is necessary
Warmer ice is the opposite of what you want. It'll start melting sooner, because it's closer to its melting point. Fractured ice is probably good: the extra surface area will chill the coffee even faster, locking in those tasty aromatics.
Guess we need an experimental comparison now!
I was assuming you have already chilled the coffee with ice and reached the ideal dilution. When you then add it to your glass with a nice big piece of ice in it, tempering that ice stops it fracturing and essentially turning into lots of small pieces and rapidly melting.
You can hear it happen too. If you pour your drink over ice that was tempered for a few mins you won’t hear that cracking sound vs using ice directly from the freezer.
On the other hand, if your objective is to rapidly cool your drink then fracturing the ice (or using small ice) is great because it creates lots of surface area and will melt and chill your drink very quickly
Hario has a 3 cup switch. They also came out with a cool surfboard design. Would love to hear peoples experiences with it.
I would be VERY interested to know more about chilling with whiskey balls or frozen glasses instead of using ice. Getting high quality ice is so hard in a home environment so this seems like the easiest way to to improve your quality of brew without messing around with your brew ratio.
Is high quality ice not just high quality water frozen? Or is ice carved from a glacier in rural Greenland the caviar of the ice world?
A complete tangent but the invention of ice being used to cool drinks pre-dates the invention of the freezer! Ships heading to warmer climates from colder climates would bring large slabs of ice with them to warm places such as Jamaica, sell the ice (which would have melted so was probably half the size of what was initially packed) to load up with exotic fruits and such to take back with them which I just think is neat
@@rhyswestlake8664 good water at very low temps
@@rhyswestlake8664 High quality water that is frozen is high quality ice, yup. A lot of people mistakenly think that occluded and cloudy ice is low quality, but that's just from trapped air bubbles. It does mean that it melts a bit faster than more dense clear ice, but that's really about it. You can employ a directional freezing tray, if you really really want clear ice.
@@KainYusanagiif the cloudy ice melts quicker and cools the liquid less in the process does that not make it low quality?
@@rhyswestlake8664the exotic fruits rotted, and during those times, salt blocks were what they carted. Ice realistically never went very far hence the invention of freezers.
I really enjoy using your previous technique with the V60 Decanter to brew incredibly smooth iced coffee. It's great to see other methods, too.
Mr. Hoffman, I have 2 questions about infusion brewing:
- Why do you recommend water first, coffee second?
- Why is it said that after you stir that it stops the brewing process like you said in your french press video?
Thank you for inspiring me to become a weird coffee person!
It’s been 4 days since temps have dropped below 110F here in Texas after being over 110F for like two months straight. It’s still in the high 80s and I think I even saw some folks with sweaters on recently. Will try regardless! I did use your iced pour over method throughout summer and it was better than any cold brew garbage out there.
You know there’s another hemisphere where it’s just moving into spring right?
@@VaticDartGood point. I like to think we are the center of attention. I edited my comment to sound less douchey.
@@sammu >I like to think we are the center of attention.
Texas education, folks. Trash state.
I'm in Dallas and immediately thought the same thing. Though, being that this is Texas, we won't get a proper winter for several months so I haven't fully committed to switching over to hot coffee.
Did James get jacked?
I like using the aeropress as a filter. I heat water to boiling in a sauce pan, take it off the heat, add coffee, put the lid on, let it steep for 7 minutes, then pour into aeropress and plunge. I like doing it this way rather than letting it steep for 5, 6, or 7 minutes in aeropress because I'd rather not have the hot water/coffee in contact with that plastic for that long.
I've almost independently done this earlier this summer with an AeroPress + Prismo. I've been pushing the water-ice ratio to somewhere between your original AP iced coffee recipe and this one, but haven't thought about increasing the coffee dose this much. It was nice and delicious, although I might have been generous to myself in hindsight, and I'm gonna give this a shot later today and see just how much better AeroPress iced coffee can be.
If you close your eyes and don't think about it too hard, it's like you're being walked through this technique by Winnie the Pooh and there's something extremely comforting in that.
The quality of everything is so high here. Thank you for the effort.
I'm not a coffee drinker yet I follow you and thoroughly enjoy your videos. They're that good. If I wasn't allergic to caffeine I would be utilizing your techniques.
I just used my Brewista Cold Brew immersion system to duplicate your recipe, and it was brilliant! As a cold brew system, I have never had the kind of success I wanted with it, but this method seems to be great. The filter bag produced a clean, clear brew and I was amazed. Thank you for doing the science and the math, so we can enjoy the delicious results.
Obsessed with the different types of iced filtered coffee. Using way too much of my coffee funds trying to perfect it! Thank you for this beautiful video!
Fantastic video, James! One thought I'd like to share is about ice in the carafe. I could certainly believe many people leaving it out the counter, but I would argue that might be a bit presumptive. I usually weight out the ice and put the ice / carafe in the refrigerator to let it chill for a bit before I brew. That is for brewing with V60 or Kalita, but that method would definitely work just as well for the Clever! Cheers. -Ian
Perfectly timed video for me! I always forget to make cold brew the day before, but have been less than thrilled with my iced coffee results. Going to give this a try with my clever this morning!
Solid tips. Already do similar almost daily. Coffee for tomorrow is brewed in a thermos starting the day before. In the morning the solution is double decanted to remove fines(I like unfiltered coffee). The coffee is then poured back into a thermos along with ice to be enjoyed after about 10 minutes. Dialing in a finer grind size helped the method quite a bit and my grind setting looks similar to shown in the video. I'll have to play with a small amount of salt as I've not before. Freezing some coffee to use as the ice source also is nice, but a luxury.
I finally got to give this recipe a try today and wow! It’s so good! I managed to snag one of those Pact coffee intro deals where they send you a bag of ground coffee and a free clever dripper, and I’m shocked at how easily it all came together. Was literally measure, pour, brew, decant. So simple. I found that the coffee it output on my first try was a bit strong, so I let the drink rest just a minute and added a touch of milk and caramel and it made such a refreshing drink. Coming from espresso based iced drinks to this was a fun change of pace because I wasn’t prepared for how consistent the flavour of the coffee was from start to finish, will definitely have to make this again.
This is really interesting! My technique involves 2 : 1 Hot water : ice at a 15:1 brew ratio on a Chemex with standard percolative extraction. What's interesting is that I've never used the technique more successfully than on a cheap BUNN coffee maker at a restaurant I used to work at. It's very possible that the basket backed up due to the presence of extra coffee, resulting in sort of straddling percolation and immersion. Thanks for this video!
Nice video! Exactly how I brew coffee! Block ice and small size clever dripper, it’s good to know that longer time doesn’t make anything bad and the recipe adjustment. Thanks James!
I bought a Hario switch after one of your video on daily driver and have been brewing my iced coffee with it for the past couple of years. It's such a great way to prepare, and the results are so tasty!
Notably, I live in Hawaii so iced coffee is really helpful way to start the day.
Ooooh a video about my drink of choice. I've been fasting a while now and iced coffee has been a god send. I brew the night before, whole batch is done in a french press, it is then poured through a 3 cup V60 into a flask (does not take that long, 2-3 minutes) and chilled overnight. Doing it this way you can make quite a large batch and not have to dilute it much and it's ready to go in the morning.
I have found it immensely helpful as a fasting aid, takes care of my caffeine and water intake in one and something about the ice cold liquid helps as an appetite suppressant.
Been wanting more iced coffee science and brew recipes! Thank you!
I'm all about the iced americano. It's my belief it's the truest way to enjoy a coffee. Gets you a nice gradient to appreciate the flavour. It's how I judge a cafe's coffee (usually terrible)
I've been using a bialetti moka pot for a couple of months now. I usually put it directly into a HydroFlask and leave for work. The temperature gets optimal for my taste around 3h after the brewing. I tried adding 1 small block of ice to the top compartment this morning to see what it would do. I put it as soon as coffee starts pouring out of the spout. I think the ice helps preventing the coffee from burning and also allows me to drink it sooner. It was much better tasting and I'll start playing around that more. Would be cool to see you experiment with that
I brew it normally but chill the container afterwards. One method is to hold the container under a cold tap and stir the coffee, or similarly put the container in an ice bath and stir. It takes a bit longer but doesn't dilute the coffee that much. When the coffee is cooled enough you just add ice.
Well, i tried it with my french press and your technique because i have nothing else and it still tastes great. Never had coffee like that before. Really nice experience.
Haha, this is exactly what I've been doing with my aeropress for 2 years now! Right down to the time, ratio, and even saline!
I love iced coffee recipes! I've always leaned towards longer steep times inspired by cuppings and that one 10-min aeropress recipe barista hustle made a long time ago.
Can't wait to try this new recipe. To sum up, brew at about 1:9 ratio with extended steep times of at least 5 minutes at a grind setting between pour over and espresso. Add ice up to half the amount of brew water you used. Add a couple of drops of 25% saline water to manage bitterness.
This just reinforces my satisfaction in switching to the Clevver Dripper at home and Hario Switch in the office. It's less finnicky, I've left it from 2-10 mins (cause I forget sometimes) and the taste does not diminish. Perfect every single time. I've taught my mates how to use it because it barely needs technique and makes it accessible for everyone. I've been using them for iced filter lately because of the heat and it's just awesome.
And, I used the water-coffee-water technique from the Clevver video. The 2nd water pour helps in wetting all the coffee, a bit of swirling, and no spoon needed.
Great video. I had somehow missed your earlier video about immersion brewing, and was surprised to find you think it makes great coffee.
My preferred method is to use an insulated French Press, but recently I acquired an Aeropress, and have been using it as a single cup French press. I’m using about 18 grams of coffee to 250 grams of water at 200F, and steeping for 5 minutes. It comes out very strong, and not at all bitter, which is just the way I like it.
Thanks for the video!
I live in greece, so during summer it's unbearable to drink hot coffee, and I've zeroed in to approximately this technique and been using it for years. Without thinking through the cause (immersion vs percolation) I quickly discovered that with the V60 I get terrible results when it comes to cold coffee, while the aeropress works great, so that's what I've been using for all my summer-time cold filter coffee. I also prefer ehtiopian coffee for this. I like it hot or cold, but I quickly discovered the increased acidity and fruitiness suits cold coffee great. In fact this is what I'm drinking right now, my usual aeropress cold filter coffee from ethiopia. Cheers!
I was about to try a V60 with ice, but you are saying I should forget it? :D
@@tamasd8 by all means try it, "terrible" might have been too hard. I just consistently found any cold V60 I tried to make, turn out much worse than what I brewed with the aeropress.
@@jtsiomb I literally just did! And it turned out to be pretty bitter (compared to a regular V60) - but I liked it. So I will work on it a bit more to get it better. I don't have an aeropress to compare, so I'm OK with this for now. Coffee is and endless rabbit hole! :D
YES! I figured this out 2 years ago and have been doing this exact method (with a Clever Dripper) for the last TWO summers. Come to think of it, when Hoffman posted the original video on iced coffee (a couple of years ago), I'm quite sure I left a comment suggesting the clever dripper (to maximize extraction and create a higher coffee concentration in the smaller amount of water used to brew).
For a few years I've been following Alton Brown's 'hot start cold brew' recipe but instead of using a pour over rig I've used my Oxo cold brew pitcher and essentially been immersion brewing it. I'll let it steep for a few minutes before letting it filter but apparently I should let it go a bit longer. Granted because I'm not paper filtering I am using a bit of a coarser grind to avoid clogging. The advantage of using the cold brew pitcher is you can easily do whole liter at once. I took your suggestion of adding some saline solution and increased my coffee to water ratio to your suggested 75g/liter and that was really interesting! I'm even happier with this iced coffee method now, so thanks.
My V60 Cracked in half just as I was grinding and preheating for an iced pour over. This video saved me
Just the video I needed! I love an iced coffee all year round and need some new techniques to try. I will definitely try this first thing tomorrow morning 😊
One way I've found to reduce the amount of watering down is to actually use a v60(03 size) with a filter and ice and pour the coffee through it - it'll cool enough but refresh the ice each time. Sometimes I'll use metal ice cubes as half of the ice.- they don't chill well on their own but with ice cubes they'll work quite well
I've been using aeropress with any pressure cap (aeropress flow control, or fellow one) to make a lungo esque coffee concentrate to dilute with ice. It's pretty good!
I have been using Aeropress with a similar recipe for a while now. It works very well and I didn't have to buy more coffee gear. Another alternative option is using a double shot espresso, but it isn't for everyone nor everyday
I've been doing this for a while and I love it. I've been messing around with my methods lately and favoring the Coffee Chronocler's Hario Switch recipe recently, but I might try the full immersion profile with a change in recipe next time I'm craving an iced coffee.
I think your ratio between brew water and ice is a little too highly skewed towards ice however, I think you can always add ice to the coffee when you put it over ice anyways, so I've been using 80/20 as per Lance Hedrick's recipe. I seem to get a more tasty extraction from the extra 10-15% of brew water that wouldn't have participated in the brew as ice. Might bump up the ratios to 70-75g/liter to try it out though, seems like an interesting concept.
Cheers for your videos as always, without you I would have stuck drinking chain coffees for the past two years 😂