In retrospect, it's really amazing how James is so often ahead of the trends in coffee. Japanese iced coffee is a massive thing now, and here's James, 5 years ago, with a fantastic video.
I didn't even know this was a Japanese method. I saw the espresso junkies using the steel ball over their extraction. I thought the same should work for other methods. I ended up with hard ice in my decanter. I also freeze my cup/glass. Need to use less ice. There's one cool thing I like to do with iced coffee. Put the coffee in a shaker with 2 ice cubes. Give it a good shake and strain it into your cup. You get the visual, texture and mouth feel of the Nitro brew that Starbucks offers.
32.5g coffee/500ml 200g ice 300g hot water Step 1: 97g bloom (45sec) stir bloom Step 2: pour remain water in 2:30 to 3 minutes Step 3: stir once circular motion once in opposite motion Step 4: after drawdown, swirl canister to melt ice Step 5: serve on fresh ice
The re-watch value of these videos is amazing. I learn a lot the first time, but then it really pays off to come back after I've learned more and experimented myself. Wow.
Yep... I'm gonna be that person though and: *is contagious The contagiousness applies to "scientific energy" not to videos (plural) so "are" is not grammatically correct.
I'm not sure by how much, but using less ice that's much colder might actually take longer, as ice chills much more efficiently when melting into it than when it's just touching it. The ice needs to absorb enough energy to come up to its melting point before it will do anything. (this is from Dave Arnold's "Liquid Intelligence" cocktail book. He says that this is why, aside from not damaging your shaker or getting any dilution, you shouldn't shake cocktails with whiskey "stones" or the steel "ice cubes" you can buy. They chill things very slowly.)
I tried this, and it's pretty much the best ice coffee I've had. I made a couple of tweaks though. I used James's aeropress technique, but with the same ratio of ice/hot water/coffee grounds from this video. Also, I found that instead of brewing straight over ice, I brew into my cup. My cup has a wet paper towel wrapped around it with a fan blowing on to the paper towel. This drops the temperature of the hot coffee very quickly. Then I add the ice after a minute or two of letting the coffee cool. The benefit of this is that the evaporative cooling from the wet paper towel and fan suck out a lot of heat before adding the ice. This means you can use less ice and more hot water to get better extraction.
I have a small cafe and we have a cold brew that we serve which I think is quite good. I just tried this method and agree that this method is more tasty overall. Thanks for the great video!
I've already got all those things. Takes just as long as brewing a v60 normally. I already have a cold brew on my menu as I mentioned. I won't be offering this method unless someone asks but I gave it a whirl and it makes a tasty beverage.
The question is it more acidic? My tummy aches after all the coffee I've drank. Cold brew has allowed me to continue with my coffee fix without the discomfort afterwards
@@isaz597 Yes this method would yield more acidic coffee, but the ice melted into the resulting brew would also help to reduce the acidity so you would probably be okay
I just tried this for the first time and I was blown away. I used to love cold brew but I never realized how one-note and stale the taste really is until I tried both side by side. I did the same loght-roast coffee made as a 12 hour french press cold brew vs. a hot pour over into ice. The cold brew was fine - pleasant and sweet - but just tasted like a generic light coffee with a touch of oxidation. The V60 iced coffee was entirely different, with a lovely cherry taste that was entirely absent in the cold brew. Definite game changer for somebody who prefers cold coffee.
James, I am an avid watcher of your channel. I partially attribute it to me recently getting a job as a Head Barista at a specialty cafe after being in the industry for only a year, so thank you so much. I’d love to see an updated recipe for an iced pourover. Your other video is great, but I’d totally love a 2021 Hoffmann’s take. You’ve grown so much as a TH-camr and especially as a coffee professional since this!
I am about to open my own off-grid bicycle coffee cart here in sunny Florida and I cannot express how happy this video just made me. Not sure why I haven't come across this video yet because I've been watching your videos for few weeks now, but I have to say thank you so much, you have no idea how grateful I am for all of your tips. You are such an inspiration. Thank you for being so wonderful, I'll pass the knowledge along through my coffee making. 🌠☀️
I just made this. Followed the directions to the tee. And I can definitely tell the difference between the cold brew I made and this method. This method definitely brings out the characteristics that I like about the specialty coffee that I like. Best part is you don't really need to add more ice. The brew is already cold and good!
This is my go-to in any good specialty coffee place. I find it such a great way to taste the different flavours in specialty coffees. It's my summer holiday drink
This is the right format for making such videos. If you dont want to see the explaination or are watching it again, you can just skip the later part. The coffee is delicious. Thanks for the brew guide.
No hassle intended. It was a comment that when he does these great video’s, he talks very quietly and softly. Like I did when my kids were babies and having a nap. Nothing negative was said here....
Just did the iced filter coffee and it tastes awesome, much better than an ordinary cold brewed coffee. Here is what I've used: - 65 g of freshly ground LAVAZZA QUALITA ORO on my GRAEF CM702 set to 15 grade - 350 g of ice -33 degrees Celsius - 650 g water at 95 degrees Celsius - ordinary pour over dripper with two small holes (I've got Hario V60 V2 but the lower diameter was too small for my glass pot) - 1.5 l glass pot Almost all ice have melted and the coffee taste was very much similar to my ordinary pour over with Hario V60 :). Per 200 ml cup I've added one ice cube and 3 teaspoons of a cane sugar. Delicious! Thanks James for your recipe! :)
Just found these videos and specifically just tried this recipe. It's great! On a side note I just finished brewing this exact recipe with vanilla ice cream instead of ice, and it was absolutely wonderful! Thank you for your sage advice!
I just tried it even it's winter, it's amazing. My partner loves it and she is very picky. Yet she loved it. The video is very informative because you explained the rationale of the rates.
Just made this and it’s definitely the best iced pour over I’ve made and it’s so simple. Used around 22g of coffee, 200g of water, and 132g of ice with my v60.
I scaled down this recipe for just 250ml and it was truly great. To serve I used half a cup coffee and half a cup milk with ice and the result was truly lovely
I normally don't like iced coffee since it highlights the bitter and sour notes and needs cream to balance things out. When I made a batch using this method, the iced coffee came out so perfect and balanced that I practically drank it all straight without needing to add any oat milk. Amazing recipe, will defintely use more to offset this Florida heat.
Hoffman strikes again! ... I've noticed that replacing the final 1/4 of a pour over with just hot water ends often ends with a better result (than pouring all of the water over the coffee). Hoffman takes advantage of this, makes some adjustments to get more extraction on the front end on the action, and then replaces the hot water with ice. Bloody brilliant! ... I've ordered a city roast of a Kenyan AA that's heavy on black tea flavors... can't wait! Thanks James!
The longer the brewing time is the more bitter stuff (proteine chains and phytochemicals I guess?) you'll extract. What you have here is a brew with 25% more ground coffee, or 25% less brewing water. Using more coffee or less water will increase the TDS and decrease the extraction yield. Adding 1/4 water will decrease the TDS, but doesn't effect the extraction yield. But using less water also results in a shorter brew time, which also decreases TDS and extraction yield. So if you grind a little bit finer with this method you can avoid getting a too underdeveloped coffee.
I don't care if it's summer; I don't like iced cof-- *sees James Hoffman make iced coffee. Immediately makes it.* --It's summer and time for delicious iced coffee. ❤️❤️😁
I would love an episode on the best bang for buck in coffee brewing. What are the cheapest/easiest ways to make your coffee better? What equipment to buy first, what to spent most of your budget on? What extraction method gives you the best value proposition? Water/coffee/filters/equipment, what matters the most? This would really help someone like me, just getting into the intricacies of all that is coffee.
Simple answer to that. A grinder is the best investment. Getting a consistent and accurate grind is the most important step when brewing, in my opinion.
I'm just starting out myself, but I feel that I'm in for some great coffee once I get a grinder and move from preground to whole bean, and just the holder and papers of a hario v60 (probably gonna wait with that second one, and enjoy my Moka pot and a noname pour over thingy with filters a housemate left me)
What do you mean? It's quite easy to find silicone cube molds just about everywher now. And if not - any online store (amazon, ebay, ali) has tons available. They're worth it! I use the basic 3cm and also pretty large (for shaking cocktails) 5cm moulds.
This is, hands down, the best iced coffee recipe on the internet, especially for those aromatic, fruit-forward coffees. It's very well thought through, all the steps make sense and play a role. I'm tasting limes in my Ethiopian, oranges in my Peruvian, and none of that weird stale muddy bitterness I often get from my old cold brews. Filtron... Mizudashi... French-press-in-a-fridge.... frankly they all suck when compared to this elegant method. And the beauty of it is, if you can make a pourover, you can make this with no extra equipment or skill. A plastic V60 brewer costs about 5 quid. Just add ice and off you go. Thank you James for this wonderful addition to my super drink repertoire!
If only all my teachers back then were this passionate and interesting, I would have been a better student. Lol. I am so engrossed in his videos and never knew coffee was so complex. Never settling for low class iced coffee ever again
First try, worked a charm. I didn't have any ice left over to put in the glass before pouring over, however the coffee didn't fully melt all of the ice when brewing so poured that ice with the coffee in the glass for a sweet, strong and cool class of ice coffee. Cheers James!
I just made it by following your instructions, and I was honestly surprised how good this coffee was! It tasted much sweeter than how it is the "normal" way. I think I've got my coffee recipe for the summer.
I've been drinking this constantly during a summer heat wave and it's fabulous! It works perfectly to chill down the coffee to a refreshing temp regardless if it is poured over more ice or not. My only concern is what the brew water temperature is. I've been using water temp how I normally would and it has been great, but I'm not sure if increasing or decreasing would make a significant change. Regardless, this is an absolutely great recipe!
I just made it! I added a splash of simple syrup and oat milk to the final product and it is really smooth and light. Perfect for a summer afternoon. Thank you!
I know volume's a bad word around these parts, but I made a simple recipe off this to follow in your groggy mornings. Tastes like heaven. 4 tbsp of fine fine coffee 4 cubes of ice bloom, 2 cups of almost boiling water add 4 additional cubes of ice to the finished drink
As a pour over fan living in the Philippines, this is my go to brewing recipe! I use a V60 and make one batch in the morning. If I want a hot coffee for breakfast, I use half of the concentrate and add some hot water. The rest goes in the fridge and will make for a delicious iced coffee later on 😋
Great vid! I just brew it normally before I start getting ready for work, I stick the mug in the freezer to cool while I shower (maybe 20 minutes), and then I pour it over ice before I leave for work. Usually the coffee is cool enough that it doesn't dilute much.
James, as good as this method is, I would love for you to do a video on Cold Brew, covering all the basics and advanced techniques, like the one you’re doing with pour-over. I’d love to know how you make your cold brew, and how experimental you can get with it. Also, I’d love to see you review the Dash Rapid Cold Brew System, which apparently makes cold brew in 5 minutes. Is it any good? Thanks, I love your videos!
I get the feeling from his videos that James doesn't really like cold brew as a whole - the concept itself. Often he raises concerns about the extraction you get from cold brew, and I don't think any kind of equipment is going to solve this problem. I think his sentiments are pretty valid.
@@niichuuko1095 Yep you're right! I actually interviewed James a while after this video and spoke to him about it. He isn't a fan of cold brew because he feels it's too oxidised for him.
Cold brew is the only thing i can drink anymore (within Budget at least) now that i have cut all sugar out of my diet. i will give this a try but right now i make a gallon of coffe at a time and drink it 5 to 1 coffee to HWC i know your not a huge cold brew fan but i would love to see a video from you on it. ratios steep time temp all that stuff that makes your channel great Thanks keep up the good work!
Third year in a row, making iced coffee along to this recipe has become something of a yearly tradition when the sun starts coming out. My brew is drawing down now and I'm excited!
Thanks James! Following your ideas, I found the coffee to be more juicy when using reusable ice cubes (kind like the Coldwave you reviewed). Granted you need a lot of them and have to wash a little more. Give and take!
James, I just tried this with ReAnimator's Telemetry blend. A lot lighter than a cold brew, but you're right that you get a flavor that is more true to the roast. I only had a small amount of ice at the end of the brew so the ratios were just about perfect. Cheers!
Made this today with a medium-light roast Peruvian, single origin, toffee-/marmalade-notes delight. And added a touch of Irish creme liqueur to the ice in the glass, ahead of topping up with coffee made to this method. Utterly wonderful. Maybe lost some of the beans' locale but still, a worthwhile addition. Lovely.
Stir once circular motion, stir once in opposite site… tbh I’d pour scalding hot water out of my mouth and onto the *freshly* ground coffee if James would demand it.
YES! I brought this method to one of the shops I worked at (pretty much a shameless Starbucks clone). Their "Iced Coffee" was abysmal. They would just brew auto drip by the gallon and put in the fridge with no lid until it was chilled. It was HORRID. I just called it cOLD Coffee, because that's what it was. Tasted like cigarette ash after oxidizing for several hours. Once we started doing this, we could hardly keep up in the warmer months.
Christopher Pape No, it does not. Bear in mind this is just one man’s opinion, but one that was supported by a customer base of ten thousand or more. No one missed the old iced coffee.
Alexandra Gunnarsson Any coffee brewed hot will perceptibly oxidize if left exposed to air for 30 minutes or so and will taste pretty terrible. This is another reason I use a 12oz travel tumbler. Keeps heat in and limits fresh air exposure.
400g of ice, 600 grams of water, 70 grams very dark roast at normal grind size, adjusting for grinding darker coarser as per your last video, turned off the moccamaster halfway through to let it bloom, and a splash of Kahlúa and cream. Excellent!
Hello everybody! Now I got a couple of insights to share with you after two years of tinkering with the v60 and making some delicious iced coffee. I would be very happy if you would share some of your thoughts and ideas about how you go about it as well as what you think about mine. So here we go: I have found that instead of going 4:6 on the ice to water ratio I would change it up slightly to 7:13. As James himself said with more brew water easier it is to get a smoother extraction, it is not without another slight modification though; you should chill your serving glass in the freezer right about or before you weigh and get to grind your beans. I use the Hario Skerton to grind my beans so I do it manually and it takes a bit of time so keep that in mind, if you have an electric grinder or use pre-ground coffee do it earlier in the process. The result is, I find a more throughly extracted coffee with a much more forgiving brewing process, that in theory should open up the chance to introduce more variation. (to the grind size, roast profile etc. etc.) Thanks for taking the time to read. 😀😃
Okay, so I made this yesterday, but with an Aeropress instead of a V60 (I don't haz one yet) and it went rather well. 200g of ice in a 700ml container, very fine grind from a local roaster that was exceptionally fresh. I pre-wetted the aeropress filter and used the standard orientation for the Aeropress with the filter side down so it would drain slowly. Water heated to 90 degrees C, 3 minute timer started, and 80ml poured over grounds to bloom for 45 seconds, then stirred and slow-pour remaining 220g water until kettle was empty. Stirred grounds, then inserted plunger and pressed very gently until 3 minute timer was complete. Swirled the brew until remaining ice melted, then placed in the fridge. This yielded an exceptionally strong brew that was not cloudy at all and perfectly balanced when poured over two 50g ice cubes in a tall pint glass. I do believe the Aeropress was a better choice than a V60... Thanks for the video and recipe.
This video has changed my life. I love this iced coffee method. Wow wow wow so delicious. Better than the coffee shop iced coffee I’ve been buying by a long shot. It all I want to drink all day long! I think I may be addicted
Ratio- 65g per liter 40% ice and 60% water Grinder- “finer than you usually would” Rinse paper in sink Bloom- 2x-3x more water than coffee At least 45 seconds Stir bloom Duration- 2:30-3:00 Stir after last pour. Once in one direction and once in the other. Swirl decanter to melt Pour into a glass with ice
James: to make quick iced coffee, I execute your pourover method then transfer this hot coffee to a aluminum bowl which rests in another bowl of ice. The metal bowl contacting the ice allows for rapid conduction of heat. I stir the coffee within the metal bowl and it is ice cold within 45 seconds. All flavors preserved and ice cold very quickly.
i made this today, an absolutely excellent cup. complex, pleasant, and enjoyable. it didn’t have all the origin characteristics as it would hot, but perfectly delicious
One correction. It doesn't matter how much ice you put in in that you can put way more ice and you will in fact get better result. Assuming ice is less than 0C (mine is between minus 18C and minus 27C) the more ice you use the less it will actually melt and dilute the drink. That's because it first sinks some energy from the drink before it starts significantly melting at 0C. If you really intend on chilling something without diluting it, use large amount of ice, let it sink a lot of energy from the drink, and then REPLACE the ice with fresh, very cold one. This is basic drink-making technique. Just don't overdo it because it is possible for the drink to freeze around ice cubes. Happened couple of times to me, oops...
I think Hoffman allows the ice to melt to become part of the water that's in the coffee. He includes it in his calculation of the coffee to water ratio. In the video he notes that you 'swirl until there's no ice left'
@@curtislevey7639 It kind of depends how cold you want it to be. If you don't want it at exactly 0C, then you don't really have much choice and you need all ice to melt. And then you include all of the ice as part of the recipe. On the other hand, if you like iced coffee not merely cold but want ice still floating in it, then the more ice you put in, the less diluted the drink will be. That is because more ice will offer more sink for the energy from the hot drink. If you don't believe, do a thought experiment. Take in your thought an ice cube that is well below freezing and put one drop of hot espresso on it. The espresso drop will freeze without getting diluted much, because the ice cube has so much potential to sink the energy that it can still all be ice even if you add couple of drops of hot espresso to it. Another way to think about it, if you have ever drank iced coffee and had ice still left afterwards -- the ice left behind did not become part of the recipe. You left it afterwards and it did not dilute your drink. But it contributed to cooling the drink because it started as much less than freezing and it ended as exactly 0C.
@@leonardmilcin7798 I believe you and understand how ice works lmao. It's the same reason why cocktails have so much ice. But Hoffman is adding fresh ice into the glass - at which point you should by all means use as much as your container will allow - whilst allowing any that was put into the carafe to melt and become part of the mixture.
I love your videos! I youse the same method for Japanese style iced filter coffee but my coffee to water ratio is smaller. Isn't 1:15,4 to little coffee for iced brew? I have tried different ratios from 1:10 to 1:14 but I will use yours write now because I just wake up and want some delicious coffee!! Keep up the good stuff! Best regards from Greece!
Almost, but the answer is 'nope'. Stir the top bloom twice in the filter clockwise. Then twice counter clockwise for the liquor with ice in the decanter. A marriage made in heaven when the two 'stirs' are combined. It keeps the electron flow 'even', an important element in coffee-ology.
Hey James! Keeping all other variables the same with a similar-to-yours iced coffee recipe, if I simply add the ice to the decanter post brew rather than pre brew, I can use considerably less ice to cool down. Immediately I can get a higher strength which is nice. Or I can use a little less coffee next time and achieve a similar strength but higher extraction. Either way, I much prefer the post brew adding of ice.
A tip to use less ice: put the brewing pot in a small ice bath. I haven't actually tried this with this coffee recipe, so I don't know how much it would reduce the need for ice, but it should be fairly significant, giving you more hot water to brew with.
i saw some sort of "metal ice cube" (i think they are some high specific heat liquid like water enclosed by metal) being sold... maybe these could work
@@ginger88895 they're actually just stainless steel cubes. Often sold as whisky stones or whisky rocks. Traditionally, whisky stones are made out of soapstone, which is non-porous and could possibly also work, but I suspect steel stones would work even better.
@@ginger88895 True, steel has a lot lower heat capacity per unit of weight, but it also has a much higher density. From what I've gathered, these two more or less balance out, such that the heat capacity of a steel whisky stone is in the same ballpark as an ice cube of the same volume.
Great video btw the way this man makes is videos is very concise to the point and very understandable for everyone aswell as easy to follow in a scientifc way
I followed this to a tee (ok well, almost) and it worked PERFECTLY! The first time my at-home iced coffee wasn't poured down the drain after tasting it! Thanks!
What I do is I make a regular pourover and make icecubes from that, then I make another regular pourover and put the coffee-icecubes in, not something that's advisable for cafes but at least I don't have to change my recipe.. bonus: it's double the amount of coffee
Cheers! I bought some Gesha from Peru that isn't working at all, no matter how I mess with it. Will give it a go tomorrow with the V60 and some ice using this method - I love cold brew, but the complexities are often lacking. Another thing to add to the single-serving arsenal! Thanks, James!
Two days ago I have done an iced geisha chemex for clients with your recipe. :) They were totally amazed how and iced coffee can be deliciuos. Love you Hoffman. ♥♥♥
Maybe the only implication worth being mindful of would be using a heat resistant vessel to brew the coffee in. Other than that, sounds pretty solid and would help not diluting it.
I know this comment chain is 4, years old but I still wanna say something. stones are much less efficient than ice at cooling, because they can't use the phase change. so rocks will be slower and you need more of them. I think the oxidation makes this not worth it, because you will not get so much more out of a brew by 40% more solvent the only hope I see is with a tall narrow container that doesn't allow much oxidation, and with small stones with a lot of surface area
Wow fantastic method! I live the thorough approach to come up with it. I tried something similar, but it didn't produce equally good coffee. Thanks a lot James! Your videos are also very enjoyable to watch
Would it be possible for you to do a variation of this recipe for the Aeropress too? Also, what're your thoughts on the way Tim Wendelboe does his iced coffee (normal brew with a dash of sugar cooled in the refrigerator)? Big fan of your stuff, thanks for the video!
5 ปีที่แล้ว
Just brew your usual recipe with more coffee than usual into ice cubes. Adjust the ratios of ice/coffee until you're satisfied.
I am enjoying this recipe a lot by making an iced "filter tonic". The result is somewhat alike Espresso Tonic, but I find this variation more gentle, very nice to just sip and chill :) You can use any Tonic of your liking, I usually use Schweppes Indian Tonic because it's a good balance of price, taste and volume in my opinion. 32g coffee/500ml 200g ice 300ml hot water 60 ml bloom until 45 seconds 0:45-1:05 - up to 200 ml water 1:05-1:15 - pause 1:15-1:25 - up to 250 ml water 1:25-1:35 - pause 1:35-1:45 - up to 300 ml water I then lightly swirl the V60 for better dripping and, after the process is done, swirl the pot to help melt the ice. Loving the result!
How about: 1. Make a regular drip 15/250 over frozen whisky stones. 2. Take out stones and pour everything into shaker with ice. 3. Shake for 20 sec and pour everything over fresh ice in the glass.
Thank you many times over sir! I’ve brewed this for several days now and tuned it in for me! This is by far the best iced coffee recipe I’ve found and brewed! 🙏🏼
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
In retrospect, it's really amazing how James is so often ahead of the trends in coffee. Japanese iced coffee is a massive thing now, and here's James, 5 years ago, with a fantastic video.
I didn't even know this was a Japanese method. I saw the espresso junkies using the steel ball over their extraction. I thought the same should work for other methods. I ended up with hard ice in my decanter. I also freeze my cup/glass. Need to use less ice.
There's one cool thing I like to do with iced coffee. Put the coffee in a shaker with 2 ice cubes. Give it a good shake and strain it into your cup. You get the visual, texture and mouth feel of the Nitro brew that Starbucks offers.
32.5g coffee/500ml
200g ice
300g hot water
Step 1: 97g bloom (45sec) stir bloom
Step 2: pour remain water in 2:30 to 3 minutes
Step 3: stir once circular motion once in opposite motion
Step 4: after drawdown, swirl canister to melt ice
Step 5: serve on fresh ice
Thank you
Thanksss👍🏼👍🏼
Thank you!
哈哈哈，油管也有课代表
@@archieli8004 必须的哈哈
Holy Crap, it works and tastes great!
32.5g -- 500ml
200g ice
300g 90degree water
90ml bloom (45sec)
Andrew Ching it’s awesome!!! I cannot believe how great this is!!!! Finally...a cold brew I truly enjoy AND SO EASY!!!!
Could you store this in the fridge just as you would cold brewed coffee?
Can you write the detail of your ratio ? How much percent ice and water u use.
@@navitsum in here, we doesn't use percent
We use 60 gram of coffee per 1 liter of water
@@navitsum 65gr coffee 1000ml water is ratio 1:15.3
The re-watch value of these videos is amazing. I learn a lot the first time, but then it really pays off to come back after I've learned more and experimented myself. Wow.
I never thought I'd reach the point of wanting to take the temperature of my ice cubes, the scientific energy of these videos are contagious
ColdBrewยินดีต้อนรับสู่คลิปบอร์ดของ Gboard ข้อความที่คุณคัดลอกจะบันทึกไว้ที่นี่
Psdo science
Connoisseur :)
Yep... I'm gonna be that person though and: *is contagious
The contagiousness applies to "scientific energy" not to videos (plural) so "are" is not grammatically correct.
I'm not sure by how much, but using less ice that's much colder might actually take longer, as ice chills much more efficiently when melting into it than when it's just touching it. The ice needs to absorb enough energy to come up to its melting point before it will do anything. (this is from Dave Arnold's "Liquid Intelligence" cocktail book. He says that this is why, aside from not damaging your shaker or getting any dilution, you shouldn't shake cocktails with whiskey "stones" or the steel "ice cubes" you can buy. They chill things very slowly.)
I tried this, and it's pretty much the best ice coffee I've had. I made a couple of tweaks though. I used James's aeropress technique, but with the same ratio of ice/hot water/coffee grounds from this video. Also, I found that instead of brewing straight over ice, I brew into my cup. My cup has a wet paper towel wrapped around it with a fan blowing on to the paper towel. This drops the temperature of the hot coffee very quickly. Then I add the ice after a minute or two of letting the coffee cool. The benefit of this is that the evaporative cooling from the wet paper towel and fan suck out a lot of heat before adding the ice. This means you can use less ice and more hot water to get better extraction.
this is ingenious
I have a small cafe and we have a cold brew that we serve which I think is quite good. I just tried this method and agree that this method is more tasty overall. Thanks for the great video!
you'll need to charge triple to make this thing with all the weight scales and digital timers... Business slow much?
I've already got all those things. Takes just as long as brewing a v60 normally. I already have a cold brew on my menu as I mentioned. I won't be offering this method unless someone asks but I gave it a whirl and it makes a tasty beverage.
Can you share your cold brew ratio please? I'm lazy with all the ice and gadgets 😂 but want some cold coffee
The question is it more acidic? My tummy aches after all the coffee I've drank. Cold brew has allowed me to continue with my coffee fix without the discomfort afterwards
@@isaz597 Yes this method would yield more acidic coffee, but the ice melted into the resulting brew would also help to reduce the acidity so you would probably be okay
I just tried this for the first time and I was blown away. I used to love cold brew but I never realized how one-note and stale the taste really is until I tried both side by side. I did the same loght-roast coffee made as a 12 hour french press cold brew vs. a hot pour over into ice. The cold brew was fine - pleasant and sweet - but just tasted like a generic light coffee with a touch of oxidation. The V60 iced coffee was entirely different, with a lovely cherry taste that was entirely absent in the cold brew. Definite game changer for somebody who prefers cold coffee.
James, I am an avid watcher of your channel. I partially attribute it to me recently getting a job as a Head Barista at a specialty cafe after being in the industry for only a year, so thank you so much. I’d love to see an updated recipe for an iced pourover. Your other video is great, but I’d totally love a 2021 Hoffmann’s take. You’ve grown so much as a TH-camr and especially as a coffee professional since this!
I am about to open my own off-grid bicycle coffee cart here in sunny Florida and I cannot express how happy this video just made me. Not sure why I haven't come across this video yet because I've been watching your videos for few weeks now, but I have to say thank you so much, you have no idea how grateful I am for all of your tips. You are such an inspiration. Thank you for being so wonderful, I'll pass the knowledge along through my coffee making. 🌠☀️
I just made this. Followed the directions to the tee. And I can definitely tell the difference between the cold brew I made and this method. This method definitely brings out the characteristics that I like about the specialty coffee that I like. Best part is you don't really need to add more ice. The brew is already cold and good!
This is my go-to in any good specialty coffee place. I find it such a great way to taste the different flavours in specialty coffees. It's my summer holiday drink
I do 18g coffee and 160 ml water and 150g ice and it tastes PERFECT
This is the right format for making such videos. If you dont want to see the explaination or are watching it again, you can just skip the later part. The coffee is delicious. Thanks for the brew guide.
Is it me or does it always sound like the Hoff is doing these videos while a new born baby is trying to nap beside him?
C'mon, don't hassle the Hoff, man.
No hassle intended. It was a comment that when he does these great video’s, he talks very quietly and softly. Like I did when my kids were babies and having a nap. Nothing negative was said here....
James Hoffmann no disrespect James. Not sure if people got the joke though?
@@local_chemist he's soft spoken. And very careful speaker. I like that quality that not many modern people has, even myself.
The Local Chemist bulls eye!
Just did the iced filter coffee and it tastes awesome, much better than an ordinary cold brewed coffee. Here is what I've used:
- 65 g of freshly ground LAVAZZA QUALITA ORO on my GRAEF CM702 set to 15 grade
- 350 g of ice -33 degrees Celsius
- 650 g water at 95 degrees Celsius
- ordinary pour over dripper with two small holes (I've got Hario V60 V2 but the lower diameter was too small for my glass pot)
- 1.5 l glass pot
Almost all ice have melted and the coffee taste was very much similar to my ordinary pour over with Hario V60 :). Per 200 ml cup I've added one ice cube and 3 teaspoons of a cane sugar. Delicious!
Thanks James for your recipe! :)
Just found these videos and specifically just tried this recipe. It's great! On a side note I just finished brewing this exact recipe with vanilla ice cream instead of ice, and it was absolutely wonderful!
Thank you for your sage advice!
I took your advice and tried this; it's amazing.
Ooh what do you mean, the ice in the decanter or the ice in the final serving mug?
@@user-km2bz8iy5oI’m assuming he means the decanter
Just tried this method for the first time since its a nice hot day in London and got to say i am impressed with it! no more cold brew for me
This water-ice ratio is spot on and yields a very refreshing brew! Easily one of my favorite ways to enjoy coffee. Highly recommended!
I just tried it even it's winter, it's amazing.
My partner loves it and she is very picky. Yet she loved it.
The video is very informative because you explained the rationale of the rates.
Just made this and it’s definitely the best iced pour over I’ve made and it’s so simple.
Used around 22g of coffee, 200g of water, and 132g of ice with my v60.
hi, is this for 2 servings?
I scaled down this recipe for just 250ml and it was truly great. To serve I used half a cup coffee and half a cup milk with ice and the result was truly lovely
I normally don't like iced coffee since it highlights the bitter and sour notes and needs cream to balance things out. When I made a batch using this method, the iced coffee came out so perfect and balanced that I practically drank it all straight without needing to add any oat milk. Amazing recipe, will defintely use more to offset this Florida heat.
Still come back to this video whenever it's 30°C+ here in the UK. Thank you James.
Hoffman strikes again! ... I've noticed that replacing the final 1/4 of a pour over with just hot water ends often ends with a better result (than pouring all of the water over the coffee). Hoffman takes advantage of this, makes some adjustments to get more extraction on the front end on the action, and then replaces the hot water with ice. Bloody brilliant! ... I've ordered a city roast of a Kenyan AA that's heavy on black tea flavors... can't wait! Thanks James!
The longer the brewing time is the more bitter stuff (proteine chains and phytochemicals I guess?) you'll extract.
What you have here is a brew with 25% more ground coffee, or 25% less brewing water. Using more coffee or less water will increase the TDS and decrease the extraction yield. Adding 1/4 water will decrease the TDS, but doesn't effect the extraction yield.
But using less water also results in a shorter brew time, which also decreases TDS and extraction yield. So if you grind a little bit finer with this method you can avoid getting a too underdeveloped coffee.
I don't care if it's summer; I don't like iced cof-- *sees James Hoffman make iced coffee. Immediately makes it.*
--It's summer and time for delicious iced coffee. ❤️❤️😁
I would love an episode on the best bang for buck in coffee brewing. What are the cheapest/easiest ways to make your coffee better? What equipment to buy first, what to spent most of your budget on? What extraction method gives you the best value proposition? Water/coffee/filters/equipment, what matters the most? This would really help someone like me, just getting into the intricacies of all that is coffee.
Simple answer to that. A grinder is the best investment. Getting a consistent and accurate grind is the most important step when brewing, in my opinion.
I'm just starting out myself, but I feel that I'm in for some great coffee once I get a grinder and move from preground to whole bean, and just the holder and papers of a hario v60 (probably gonna wait with that second one, and enjoy my Moka pot and a noname pour over thingy with filters a housemate left me)
Every year when summer hits I'm back again and looking up this recipe. It's so much better than cold brew
I don't think I've ever seen ice cubes that were actually cubes. Why does James have all the most amazing stuff?
What do you mean? It's quite easy to find silicone cube molds just about everywher now. And if not - any online store (amazon, ebay, ali) has tons available. They're worth it! I use the basic 3cm and also pretty large (for shaking cocktails) 5cm moulds.
This is, hands down, the best iced coffee recipe on the internet, especially for those aromatic, fruit-forward coffees. It's very well thought through, all the steps make sense and play a role. I'm tasting limes in my Ethiopian, oranges in my Peruvian, and none of that weird stale muddy bitterness I often get from my old cold brews.
Filtron... Mizudashi... French-press-in-a-fridge.... frankly they all suck when compared to this elegant method.
And the beauty of it is, if you can make a pourover, you can make this with no extra equipment or skill. A plastic V60 brewer costs about 5 quid. Just add ice and off you go.
Thank you James for this wonderful addition to my super drink repertoire!
If only all my teachers back then were this passionate and interesting, I would have been a better student. Lol. I am so engrossed in his videos and never knew coffee was so complex. Never settling for low class iced coffee ever again
First try, worked a charm. I didn't have any ice left over to put in the glass before pouring over, however the coffee didn't fully melt all of the ice when brewing so poured that ice with the coffee in the glass for a sweet, strong and cool class of ice coffee. Cheers James!
I just made it by following your instructions, and I was honestly surprised how good this coffee was! It tasted much sweeter than how it is the "normal" way. I think I've got my coffee recipe for the summer.
Just came back and watched this video again so I could get my basics right and brew one again. Thanks!
This has become my standard iced coffee method
I've been drinking this constantly during a summer heat wave and it's fabulous! It works perfectly to chill down the coffee to a refreshing temp regardless if it is poured over more ice or not. My only concern is what the brew water temperature is. I've been using water temp how I normally would and it has been great, but I'm not sure if increasing or decreasing would make a significant change. Regardless, this is an absolutely great recipe!
I just made it! I added a splash of simple syrup and oat milk to the final product and it is really smooth and light. Perfect for a summer afternoon. Thank you!
I know volume's a bad word around these parts, but I made a simple recipe off this to follow in your groggy mornings. Tastes like heaven.
4 tbsp of fine fine coffee
4 cubes of ice
bloom, 2 cups of almost boiling water
add 4 additional cubes of ice to the finished drink
Just gave this a try. Came out very well!
And no sitting waiting for a day for cold brew.
As a pour over fan living in the Philippines, this is my go to brewing recipe! I use a V60 and make one batch in the morning. If I want a hot coffee for breakfast, I use half of the concentrate and add some hot water. The rest goes in the fridge and will make for a delicious iced coffee later on 😋
What does living in the Philippines have to do with that though 💀💀
Dear James,
Day XX we're still waiting for the pour over guide...
soon™
Lmfao.
Hahahaha... over one year later
wish granted
I got news for you my guy⁉️
Tried this on my aeropress since I don’t have a pourover. Love the taste over cold brew!
Great vid! I just brew it normally before I start getting ready for work, I stick the mug in the freezer to cool while I shower (maybe 20 minutes), and then I pour it over ice before I leave for work. Usually the coffee is cool enough that it doesn't dilute much.
29.5 degrees Celsius and 56% humidity. This was needed... Had to come back to find this. Thanks as always James, spot on!
James, as good as this method is, I would love for you to do a video on Cold Brew, covering all the basics and advanced techniques, like the one you’re doing with pour-over. I’d love to know how you make your cold brew, and how experimental you can get with it.
Also, I’d love to see you review the Dash Rapid Cold Brew System, which apparently makes cold brew in 5 minutes. Is it any good?
Thanks, I love your videos!
I get the feeling from his videos that James doesn't really like cold brew as a whole - the concept itself. Often he raises concerns about the extraction you get from cold brew, and I don't think any kind of equipment is going to solve this problem.
I think his sentiments are pretty valid.
@@niichuuko1095 Yep you're right! I actually interviewed James a while after this video and spoke to him about it. He isn't a fan of cold brew because he feels it's too oxidised for him.
@@AnayMridul I like it better
Cold brew is the only thing i can drink anymore (within Budget at least) now that i have cut all sugar out of my diet.
i will give this a try but right now i make a gallon of coffe at a time and drink it 5 to 1 coffee to HWC
i know your not a huge cold brew fan but i would love to see a video from you on it. ratios steep time temp all that stuff that makes your channel great
Thanks keep up the good work!
Tried this morning and was very happy with the result. Thanks for the video!
Third year in a row, making iced coffee along to this recipe has become something of a yearly tradition when the sun starts coming out. My brew is drawing down now and I'm excited!
Thanks James! Following your ideas, I found the coffee to be more juicy when using reusable ice cubes (kind like the Coldwave you reviewed). Granted you need a lot of them and have to wash a little more. Give and take!
Thats my regular everyday coffee since the day Hoff uploaded the video. IM IN LOVE
James, I just tried this with ReAnimator's Telemetry blend. A lot lighter than a cold brew, but you're right that you get a flavor that is more true to the roast. I only had a small amount of ice at the end of the brew so the ratios were just about perfect. Cheers!
Made this today with a medium-light roast Peruvian, single origin, toffee-/marmalade-notes delight. And added a touch of Irish creme liqueur to the ice in the glass, ahead of topping up with coffee made to this method. Utterly wonderful. Maybe lost some of the beans' locale but still, a worthwhile addition. Lovely.
Stir once circular motion, stir once in opposite site… tbh I’d pour scalding hot water out of my mouth and onto the *freshly* ground coffee if James would demand it.
THIS REALLY WORKED IN 20MINS WHEN MY GUESTS WERE HEADING OVER!!!!!!!!! THANKS JAMES!!!!!
YES! I brought this method to one of the shops I worked at (pretty much a shameless Starbucks clone).
Their "Iced Coffee" was abysmal. They would just brew auto drip by the gallon and put in the fridge with no lid until it was chilled. It was HORRID. I just called it cOLD Coffee, because that's what it was. Tasted like cigarette ash after oxidizing for several hours.
Once we started doing this, we could hardly keep up in the warmer months.
really depends on what kind of coffee you use as well.
So simply brewing coffee and chilling it in the fridge doesn't make very good iced coffee?
Christopher Pape No, it does not. Bear in mind this is just one man’s opinion, but one that was supported by a customer base of ten thousand or more. No one missed the old iced coffee.
Alexandra Gunnarsson Any coffee brewed hot will perceptibly oxidize if left exposed to air for 30 minutes or so and will taste pretty terrible. This is another reason I use a 12oz travel tumbler. Keeps heat in and limits fresh air exposure.
@@AcornFox so if y'all had put a lid on the coffee immediately after brewing would it have been good?
400g of ice, 600 grams of water, 70 grams very dark roast at normal grind size, adjusting for grinding darker coarser as per your last video, turned off the moccamaster halfway through to let it bloom, and a splash of Kahlúa and cream. Excellent!
just realized this is what my brother gives me when i ask him to make some iced coffee. probably learned it from you tbh.
Just made this in my Moccamaster. INCREDIBLE iced coffee. This is my go-to now!
Hello everybody!
Now I got a couple of insights to share with you after two years of tinkering with the v60 and making some delicious iced coffee. I would be very happy if you would share some of your thoughts and ideas about how you go about it as well as what you think about mine.
So here we go: I have found that instead of going 4:6 on the ice to water ratio I would change it up slightly to 7:13. As James himself said with more brew water easier it is to get a smoother extraction, it is not without another slight modification though; you should chill your serving glass in the freezer right about or before you weigh and get to grind your beans. I use the Hario Skerton to grind my beans so I do it manually and it takes a bit of time so keep that in mind, if you have an electric grinder or use pre-ground coffee do it earlier in the process.
The result is, I find a more throughly extracted coffee with a much more forgiving brewing process, that in theory should open up the chance to introduce more variation. (to the grind size, roast profile etc. etc.)
Thanks for taking the time to read. 😀😃
@Berk Gokcay Thanks for that. I'm on vacay now but will try your variation. Experimenting is half the fun of coffee.
Okay, so I made this yesterday, but with an Aeropress instead of a V60 (I don't haz one yet) and it went rather well. 200g of ice in a 700ml container, very fine grind from a local roaster that was exceptionally fresh. I pre-wetted the aeropress filter and used the standard orientation for the Aeropress with the filter side down so it would drain slowly. Water heated to 90 degrees C, 3 minute timer started, and 80ml poured over grounds to bloom for 45 seconds, then stirred and slow-pour remaining 220g water until kettle was empty. Stirred grounds, then inserted plunger and pressed very gently until 3 minute timer was complete. Swirled the brew until remaining ice melted, then placed in the fridge. This yielded an exceptionally strong brew that was not cloudy at all and perfectly balanced when poured over two 50g ice cubes in a tall pint glass. I do believe the Aeropress was a better choice than a V60... Thanks for the video and recipe.
Very Nice. Can will still get a cold brew recipe though?
Even better
COLD BREW
just google it
Please help me watchingth-cam.com/video/47l14wTGafU/w-d-xo.html
Watch 3:15 onwards. He doesn't like cold brew.
This recipe is far more superior than cold brew. It is faster, more delicious, easier. God bless you James:)
In term of flavor, how do you like this method over the method of just brewing the coffee regularly and then quickly chill the coffee in an ice bath?
Would be interested to hear what James has to say about this, I’m thinking the same thing
This video has changed my life. I love this iced coffee method. Wow wow wow so delicious. Better than the coffee shop iced coffee I’ve been buying by a long shot. It all I want to drink all day long! I think I may be addicted
Made this yesterday, it was absolutely amazing! Brought out such a different flavor
I tried this just now and my goodness you were right. This method brings out similar taste notes to that of normal brewed coffee in a v60. Damn.
Ratio- 65g per liter
40% ice and 60% water
Grinder- “finer than you usually would”
Rinse paper in sink
Bloom- 2x-3x more water than coffee
At least 45 seconds
Stir bloom
Duration- 2:30-3:00
Stir after last pour. Once in one direction and once in the other.
Swirl decanter to melt
Pour into a glass with ice
What does that mean “finer than you usually would” what does that refer to?
James: to make quick iced coffee, I execute your pourover method then transfer this hot coffee to a aluminum bowl which rests in another bowl of ice. The metal bowl contacting the ice allows for rapid conduction of heat. I stir the coffee within the metal bowl and it is ice cold within 45 seconds. All flavors preserved and ice cold very quickly.
Some say he's still working on that pour over video.
It's certainly no longer the case as of now.
I just got into cold brew and now this! Excited!
It’s so good. I might actually make it a second time later on.
I've been making cold brew coffee in a number of different ways. Yours is definitely, something I would like to try when I get to have some ice.
As someone who works in research, I LOVE the scientific side of your videos and it always makes me want to try my own experiments to be better
i made this today, an absolutely excellent cup. complex, pleasant, and enjoyable. it didn’t have all the origin characteristics as it would hot, but perfectly delicious
One correction. It doesn't matter how much ice you put in in that you can put way more ice and you will in fact get better result.
Assuming ice is less than 0C (mine is between minus 18C and minus 27C) the more ice you use the less it will actually melt and dilute the drink. That's because it first sinks some energy from the drink before it starts significantly melting at 0C.
If you really intend on chilling something without diluting it, use large amount of ice, let it sink a lot of energy from the drink, and then REPLACE the ice with fresh, very cold one. This is basic drink-making technique. Just don't overdo it because it is possible for the drink to freeze around ice cubes. Happened couple of times to me, oops...
I think Hoffman allows the ice to melt to become part of the water that's in the coffee. He includes it in his calculation of the coffee to water ratio.
In the video he notes that you 'swirl until there's no ice left'
@@curtislevey7639 It kind of depends how cold you want it to be. If you don't want it at exactly 0C, then you don't really have much choice and you need all ice to melt. And then you include all of the ice as part of the recipe.
On the other hand, if you like iced coffee not merely cold but want ice still floating in it, then the more ice you put in, the less diluted the drink will be. That is because more ice will offer more sink for the energy from the hot drink.
If you don't believe, do a thought experiment. Take in your thought an ice cube that is well below freezing and put one drop of hot espresso on it. The espresso drop will freeze without getting diluted much, because the ice cube has so much potential to sink the energy that it can still all be ice even if you add couple of drops of hot espresso to it.
Another way to think about it, if you have ever drank iced coffee and had ice still left afterwards -- the ice left behind did not become part of the recipe. You left it afterwards and it did not dilute your drink. But it contributed to cooling the drink because it started as much less than freezing and it ended as exactly 0C.
@@leonardmilcin7798 I believe you and understand how ice works lmao. It's the same reason why cocktails have so much ice. But Hoffman is adding fresh ice into the glass - at which point you should by all means use as much as your container will allow - whilst allowing any that was put into the carafe to melt and become part of the mixture.
The Jeff Goldblum of coffee. Only recently discovered James' work, but I could listen to him all day long.
65g of coffee
200g of ice
300g of water
45s bloom
And stir both after bloom, and once in one direction and then once in other direction, correct?
James Hoffmann gotcha, thank you so much for the clarification! As a fan of both cold brew AND pour overs, I plan to try this later this weekend.
James Hoffmann Which settings on Wilfa? :-)
I love your videos!
I youse the same method for Japanese style iced filter coffee but my coffee to water ratio is smaller.
Isn't 1:15,4 to little coffee for iced brew?
I have tried different ratios from 1:10 to 1:14 but I will use yours write now because I just wake up and want some delicious coffee!!
Keep up the good stuff!
Best regards from Greece!
Almost, but the answer is 'nope'. Stir the top bloom twice in the filter clockwise. Then twice counter clockwise for the liquor with ice in the decanter. A marriage made in heaven when the two 'stirs' are combined. It keeps the electron flow 'even', an important element in coffee-ology.
What’s a mil’ of water?
This legitimately made one of the best cups of coffee I have had, period
Hey James! Keeping all other variables the same with a similar-to-yours iced coffee recipe, if I simply add the ice to the decanter post brew rather than pre brew, I can use considerably less ice to cool down. Immediately I can get a higher strength which is nice. Or I can use a little less coffee next time and achieve a similar strength but higher extraction. Either way, I much prefer the post brew adding of ice.
Can't like this enough. It saved my summer
A tip to use less ice: put the brewing pot in a small ice bath. I haven't actually tried this with this coffee recipe, so I don't know how much it would reduce the need for ice, but it should be fairly significant, giving you more hot water to brew with.
i saw some sort of "metal ice cube" (i think they are some high specific heat liquid like water enclosed by metal) being sold... maybe these could work
@@ginger88895 they're actually just stainless steel cubes. Often sold as whisky stones or whisky rocks. Traditionally, whisky stones are made out of soapstone, which is non-porous and could possibly also work, but I suspect steel stones would work even better.
@@Tutorp that's good to know... now i'm a bit skeptical since metal usually have very low specific heat 😅
@@ginger88895 True, steel has a lot lower heat capacity per unit of weight, but it also has a much higher density. From what I've gathered, these two more or less balance out, such that the heat capacity of a steel whisky stone is in the same ballpark as an ice cube of the same volume.
Great video btw the way this man makes is videos is very concise to the point and very understandable for everyone aswell as easy to follow in a scientifc way
Why not extract it regularly but put the decanter in an ice bath? That way there’s no worries about diluting your coffee.
wow
Brikka pot makes amazing ice coffee too. Just pour straight into a glass full of ice as soon as it's finished and top with milk. Delicious.
I had to come back to this today
I followed this to a tee (ok well, almost) and it worked PERFECTLY! The first time my at-home iced coffee wasn't poured down the drain after tasting it! Thanks!
What I do is I make a regular pourover and make icecubes from that, then I make another regular pourover and put the coffee-icecubes in, not something that's advisable for cafes but at least I don't have to change my recipe.. bonus: it's double the amount of coffee
this must be a brit channel for sure.... iced teas!
That is a great idea. Thanks for sharing
Cheers! I bought some Gesha from Peru that isn't working at all, no matter how I mess with it. Will give it a go tomorrow with the V60 and some ice using this method - I love cold brew, but the complexities are often lacking. Another thing to add to the single-serving arsenal! Thanks, James!
Great video and outstanding production quality as always. Can't wait for the Pour Over video :)
Two days ago I have done an iced geisha chemex for clients with your recipe. :) They were totally amazed how and iced coffee can be deliciuos. Love you Hoffman. ♥♥♥
i finally got a chemex to try this. good stuff!
did the ice\hotwater damage the glass?
I found this way later than I should have. I love it and it will be amazing this summer!
Maybe a silly question.
You said "more brew water is always good."
So, if I were to completely hot brew into a decanter full of frozen whisky stones??
No harm in trying it out! I imagine it would be pretty good.
Maybe the only implication worth being mindful of would be using a heat resistant vessel to brew the coffee in. Other than that, sounds pretty solid and would help not diluting it.
I know this comment chain is 4, years old but I still wanna say something. stones are much less efficient than ice at cooling, because they can't use the phase change. so rocks will be slower and you need more of them.
I think the oxidation makes this not worth it, because you will not get so much more out of a brew by 40% more solvent
the only hope I see is with a tall narrow container that doesn't allow much oxidation, and with small stones with a lot of surface area
Wow fantastic method! I live the thorough approach to come up with it. I tried something similar, but it didn't produce equally good coffee. Thanks a lot James! Your videos are also very enjoyable to watch
Would it be possible for you to do a variation of this recipe for the Aeropress too?
Also, what're your thoughts on the way Tim Wendelboe does his iced coffee (normal brew with a dash of sugar cooled in the refrigerator)?
Big fan of your stuff, thanks for the video!
Just brew your usual recipe with more coffee than usual into ice cubes. Adjust the ratios of ice/coffee until you're satisfied.
I do pour over and French press, then I put the coffee in the fridge over night to make it cold. Exited to try this method
Not all ice is equal. Huh, I never thought about that before!
I am enjoying this recipe a lot by making an iced "filter tonic". The result is somewhat alike Espresso Tonic, but I find this variation more gentle, very nice to just sip and chill :)
You can use any Tonic of your liking, I usually use Schweppes Indian Tonic because it's a good balance of price, taste and volume in my opinion.
32g coffee/500ml
200g ice
300ml hot water
60 ml bloom until 45 seconds
0:45-1:05 - up to 200 ml water
1:05-1:15 - pause
1:15-1:25 - up to 250 ml water
1:25-1:35 - pause
1:35-1:45 - up to 300 ml water
I then lightly swirl the V60 for better dripping and, after the process is done, swirl the pot to help melt the ice.
Loving the result!
How about:
1. Make a regular drip 15/250 over frozen whisky stones.
2. Take out stones and pour everything into shaker with ice.
3. Shake for 20 sec and pour everything over fresh ice in the glass.
Thank you many times over sir! I’ve brewed this for several days now and tuned it in for me! This is by far the best iced coffee recipe I’ve found and brewed! 🙏🏼