Better than cold brew: How to make iced filter coffee

Here's a quick overview of how I make iced filter coffee, and why I think it is the best way to make a seriously tasty ice-cold caffeinated beverage.
I'm not a huge fan of cold brew, and if you love cold brew then I hope I can convince you to try something else - let me know what you think?
Links:
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[@langzhi1873]

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

[@cameonjackson478]

Thank you

[@atinbx]

Thanksss👍🏼👍🏼

[@TheRealHunterD]

Thank you!

[@archieli8004]

哈哈哈，油管也有课代表

[@langzhi1873]

@@archieli8004 必须的哈哈

[@local_chemist]

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?

[@tonyatacaia]

C'mon, don't hassle the Hoff, man.

[@local_chemist]

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....

[@local_chemist]

James Hoffmann no disrespect James. Not sure if people got the joke though?

[@radziahradzi]

@@local_chemist he's soft spoken. And very careful speaker. I like that quality that not many modern people has, even myself.

[@mimachado5546]

The Local Chemist bulls eye!

[@MrTurnip1000]

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.

[@susear5939]

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.

[@andrewching2742]

Holy Crap, it works and tastes great! 32.5g -- 500ml 200g ice 300g 90degree water 90ml bloom (45sec)

[@jolene9528]

Andrew Ching it’s awesome!!! I cannot believe how great this is!!!! Finally...a cold brew I truly enjoy AND SO EASY!!!!

[@Michael-ki5oz]

Could you store this in the fridge just as you would cold brewed coffee?

[@navitsum]

Can you write the detail of your ratio ? How much percent ice and water u use.

[@blihkeempat740]

@@navitsum in here, we doesn't use percent We use 60 gram of coffee per 1 liter of water

[@iwangmail]

@@navitsum 65gr coffee 1000ml water is ratio 1:15.3

[@ughghost4203]

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

[@aucharahothai1709]

ColdBrewยินดีต้อนรับสู่คลิปบอร์ดของ Gboard ข้อความที่คุณคัดลอกจะบันทึกไว้ที่นี่

[@moderatesunited]

Psdo science

[@plaguex1]

Connoisseur :)

[@DemstarAus]

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.

[@andrewkrahn2629]

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.)

[@Doubleheadedlucas]

Dear James, Day XX we're still waiting for the pour over guide...

[@EdisonUSA]

soon™

[@vvilms7843]

Lmfao.

[@justinjonesfitness]

Hahahaha... over one year later

[@alexmunoz7434]

wish granted

[@spl744]

I got news for you my guy⁉️

[@Juice505]

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!

[@Steveorino123]

you'll need to charge triple to make this thing with all the weight scales and digital timers... Business slow much?

[@Juice505]

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.

[@radziahradzi]

Can you share your cold brew ratio please? I'm lazy with all the ice and gadgets 😂 but want some cold coffee

[@isaz597]

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

[@cyan_2169]

@@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

[@2002holland]

Some say he's still working on that pour over video.

[@daris98]

It's certainly no longer the case as of now.

[@goblgob]

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. 😀😃

[@slimkitty72242]

@Berk Gokcay Thanks for that. I'm on vacay now but will try your variation. Experimenting is half the fun of coffee.

[@LXIX_]

Very Nice. Can will still get a cold brew recipe though?

[@Potato-adept]

Even better

[@Dranomoly]

COLD BREW

[@ulasonal]

just google it

[@soalkopi222]

Please help me watchingkzbin.info/www/bejne/amjPYmetiayUnLc

[@Frostbitten.]

Watch 3:15 onwards. He doesn't like cold brew.

[@sushirice563]

Why not extract it regularly but put the decanter in an ice bath? That way there’s no worries about diluting your coffee.

[@PanSangex]

wow

[@u2bst1nks]

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.

[@DarkMuj]

this is ingenious

[@khoatrieudinh7596]

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?

[@omardia6974]

Would be interested to hear what James has to say about this, I’m thinking the same thing

[@leonardmilcin7798]

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...

[@curtislevey7639]

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'

[@leonardmilcin7798]

@@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.

[@curtislevey7639]

@@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.

[@AcornFox]

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.

[@alexandragunnarsson7537]

really depends on what kind of coffee you use as well.

[@christopherpape4823]

So simply brewing coffee and chilling it in the fridge doesn't make very good iced coffee?

[@AcornFox]

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.

[@AcornFox]

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.

[@christopherpape4823]

@@AcornFox so if y'all had put a lid on the coffee immediately after brewing would it have been good?

[@LYCANCLANTEAM]

How does this method differ from just a regular pour-over and then adding ice afterwards, does it alter the taste significantly, or is it purely for the sake of convenience by having the tea hit the ice immediately?

[@AnayMridul]

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!

[@niichuuko1095]

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.

[@AnayMridul]

@@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.

[@l21n18]

@@AnayMridul I like it better

[@ChaosChatOfficial]

pro tip: put coffee in your ice cube thing and make it into coffee ice and put it in your coffee, it wont dilute I think

[@ChristopherRagsdale]

This has become my standard iced coffee method

[@ma.1749]

I do 18g coffee and 160 ml water and 150g ice and it tastes PERFECT

[@user-es8dp4xf2e]

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.

[@jaystrickland4151]

What about brewing coffee and freezing it as ice cubes ?

[@DeDraconis]

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??

[@tom420guitar]

No harm in trying it out! I imagine it would be pretty good.

[@paletasdhielo]

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.

[@angrymurloc7626]

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

[@LaadeeV]

How are you doing this WITHOUT cracking the glass carafe?

[@DonSWG]

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 KZbinr and especially as a coffee professional since this!

[@CobaltArcher]

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.

[@philcurry4959]

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.

[@GardenerCami]

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

[@nhpivotlk]

What does that mean “finer than you usually would” what does that refer to?

[@nyangret]

just realized this is what my brother gives me when i ask him to make some iced coffee. probably learned it from you tbh.

[@xBrokenMirror2010x]

Potentially hot take: I don't think this is "better" then Cold Brew, its different. The end result has a different flavor profile, so its difficult to say if any one person will like it better then the other way. I for example, like Cold Brew because I hate acidic coffee, and I basically gravitate towards anything with less acidity is better (although, I don't like super super dark roasts). While your method may get more complex and deeper flavors out of the coffee, it will also carry more of the acidity. So its tough to say that its "better."

[@ConRad1092]

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?

[@ConRad1092]

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.

[@MichalSmola8]

James Hoffmann Which settings on Wilfa? :-)

[@thanasispinkflo]

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!

[@Steveorino123]

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.

[@jensenbell]

What’s a mil’ of water?

[@chrismiksworld]

I think I'll do it with 175 Ice, 325 Water, at 33g Coffee with an 80g 45 sec Bloom and the rest in two Pours of 110g each stretching it so draw Down ends around a little over 3 Mins. Then I Might try 175 Ice 325 Water 33g Coffee with a 66g Bloom for 45 sec then 79g. and at 1:30 60g at 2:15 60g at 3Mins 60 Kind of a 4:6 Ice Method

[@orkleth]

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.

[@kendricksin2]

3:01 All ice is not created equal, some ice are more equal than others hahahhahaha

[@narrator-timothymckean]

I don't think I've ever seen ice cubes that were actually cubes. Why does James have all the most amazing stuff?

[@trzynasty909]

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.

[@nathanmiddleton1478]

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!

[@jacobwright2168]

I took your advice and tried this; it's amazing.

[@user-km2bz8iy5o]

Ooh what do you mean, the ice in the decanter or the ice in the final serving mug?

[@boygenius538_8]

@@user-km2bz8iy5oI’m assuming he means the decanter

[@MrFennmeista]

Excuse me while I go get my PhD in coffeeology

[@kathtalaman2515]

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

[@xantonify]

"If you're using an ice machine, the ice may not be that cold" Most humans: ahahahha you're a funny guy, ice is ice you idiot!

[@loganblevins8633]

Does 2:30-3 minute timing mean to end of pour or after drawdown? Also do you reset the timer after the bloom?

[@arna437]

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

[@Steveorino123]

this must be a brit channel for sure.... iced teas!

[@coffeeatlanta4797]

That is a great idea. Thanks for sharing

[@jamesb.ofdesertdistrict567]

Why do some pictures/B-roll show a Wave and some V60?

[@Press1ToParty]

Right? Does this method work for all then? I wish he would've mentioned something! It just looks like bad editing otherwise imo ._.

[@JustisCousinsFitness]

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.

[@dajie7704]

hi, is this for 2 servings?

[@TheB098]

This water-ice ratio is spot on and yields a very refreshing brew! Easily one of my favorite ways to enjoy coffee. Highly recommended!

[@GregYeutter]

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!

[@AngelaLilley]

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. ❤️❤️😁

[@DanMars27]

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!

[@Aiki0005]

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.

[@Pyropinoy]

What are your thoughts on using whiskey stones in place of the ice? So you would bypass diluting the coffee.

[@48956l]

Well he factors in the melting of the coffee so it’s not something you want to bypass, it’s part of the recipe. You’re talking about a different recipe.

[@Pyropinoy]

@@48956l Right. In this recipe you wouldn't want to do so. The question is what do we think about whiskey stones so we can bypass dilution. Implying we make a new recipe.

[@cfong12]

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!

[@steezydi]

definitely better than cold brew, 10/10 the coffee was absolutely bussin

[@zakariyyagardee8934]

Great video and outstanding production quality as always. Can't wait for the Pour Over video :)

[@daniellyddon2118]

thank you for the coffee advice, soft david lynch

[@rizky1200]

What's your thought on iced coffee with aeropress?

[@BrandonBulger]

Wait cold brew is made with room temp water... and made properly it isn’t bitter...

[@GeonQuuin]

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!

[@Yupppi]

I decided to try something not mentioned on this video: the same thing you tend to do with pour over brew in general but applied to iced coffee. Rinsing the filter paper with as cold of water as the tap gives and leaving it sit in the carafe, just like with hot water. Should help with cooling the coffee a bit, just like that pre-heating helps keep hot coffee warm longer. I don't think that'll decrease the amount of ice necessary, but it should cool the coffee down quicker. Back in the day I used to brew the coffee into a glass of ice and milk/cream half-filled, then put it in the freezer until cold. I don't think it's in the best interest of the freezer and I didn't brew stronger coffee so dilution still happened (from milk/cream as well), but it was pretty decent. Surprisingly the biggest difficulty with brewing iced coffee is getting the sugar to dissolve.

[@davidallison5204]

Keep simple syrup on hand❤ Make it on the stove one cup water to one cup sugar, cook till dissolved. Store in a container in the fridge.

[@saifmanman]

i finally got a chemex to try this. good stuff!

[@Brucaleeffo]

did the ice\hotwater damage the glass?

[@RackedandStacked]

but is it easy on the stomach like cold brew?

[@reemab4241]

god , i need to taste that coffee😪

[@andreww5574]

End up with room temp coffee :/ not good

[@cheatman05]

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.

[@kevinpage5834]

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.

[@Tutorp]

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.

[@ginger88895]

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

[@Tutorp]

@@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]

@@Tutorp that's good to know... now i'm a bit skeptical since metal usually have very low specific heat 😅

[@Tutorp]

@@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.

[@hardikar0jas]

It's like a fricking Harry Potter potion

[@jakubchwieduk8775]

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.

[@seludovici]

I can't believe this is 5 years old already. They grow up so fast! 😢

[@billz262]

I had to come back to this today

[@RichardsWorld]

Have you tried taking the coffee that was brewed and pour it over the grounds again for another extraction run?

[@waywardhero1177]

It’s so good. I might actually make it a second time later on.

[@alexandervasilyev6216]

This recipe turned out extremely unlucky for me! First attempt: I forget half of the coffee in my grinder. Second attempt: batteries in my scales die just in the middle of blooming; this one turned out pretty decent though. One day I'll get it right :) Anyway, where is our extensive pour-over guide, James?

[@CarolusBuchwurm]

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.

[@SeanofAllTrades]

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.

[@desertkil]

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)

[@KWRapple]

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!

[@PhillipH-san]

I'm skeptical, I love cold brew. I love the low acidity of the cold extraction.

[@ryanrab2]

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

[@cupperjoe1973]

Not all ice is equal. Huh, I never thought about that before!

[@Jo-jn3dc]

Never thought I’d reach this far into my addiction that I’d start start paying attention to the temperature of my ice cubes...

[@evanott]

Tried this morning and was very happy with the result. Thanks for the video!

[@RayCornett]

Stirring the bloom. Is this during the bloom or at the end of the 45 seconds?

[@BlairHutton]

Just gave this a try. Came out very well! And no sitting waiting for a day for cold brew.

[@Etherovamonas]

I prefer to brew like normal pour the coffee in a sauce pan and bring it to room temperature in a water bath. Then I add ice and pour it in the glass. This way you have less dilution.

[@Fauaad]

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.

[@-gina1114]

James, how about doing a couple experiments with ice cubes that are made of coffee and and ice cubes that are made with espresso?

[@masteridiot123]

Alternatively... make some ice coffee cubes.

[@thomasmotley5449]

If I use 1/3 ice, 2/3 water, I still have a little ice remaining after brewing and swirling, so I see no reason to use a higher ratio of ice. I don't believe my freezer is particularly cold, but I make ice with trays the old-school way, which means larger cubes than from an ice machine. It also makes it hard to be exact. I round up on the ice, but I think I could get away with even less ice.

[@sharangsharma426]

Hey James! Love your videos, could you do one for an iced aeropress? That'll be really helpful! Cheers

[@iwangmail]

If use V60 ratio 65gr/1L If use aeropress you can try ratio 75gr/1L

[@StreetCams]

For iced aeropress I use a medium grind at 1:15 ratio along with his method of 60% brew water and 40% ice in the cup. Swirl 2.5x coffee weight for bloom and add the rest after 20 seconds. Let sit for 1 minute and plunge for 20 secs. Swirl to melt ice, add to fresh ice and enjoy.

[@kharisses]

i get your enthusiasm man, but pls stop shouting

[@JackOusley]

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.

[@YL611]

I’m very new and I have a question for James and others here! When the video says to stretch the brew time in the send pour, do you mean the second pour itself to be 2:30-3:00, or do you mean the entire brew time to be that? So the second brew will be about 45s less than that? Thank you!

[@xbriskx]

My drawdown finished at 2.30. I also wondering the same.

[@chefalbino]

also very important: 1. use fresh made ice-cubes (no mashine-made they are slimebacteria-on-block) because of the funky odors in the freezer (best bade in metal and with metal-lid) 2. use the same water as the coffee (you know that fancy water - the perfect water for pour-over) cheers

[@chefalbino]

ore just do it over a anti-griddle) ;)

[@Somnath_Goswami]

Tried and come out passable in the first try itself. TFS. I find the brew a tad bitter, what should I adjust in the next attempt?

[@vaughnolson8537]

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.

[@cndkalu]

Excellent. My pour went way too quick Which made the brew a bit bitter. I guess will have to try a finer grind

[@antonsteiger7716]

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!

[@alcikelly1920]

Hot bloom cold brew! I've heard it helps to release more of these "missing" flavors in a typical cold brew into the end result, as well as raising the caffeine content and acidity.

[@trekisen]

Great video James. I too struggle with cold brew, i mean its taste quite good with milk, but for drinking it straight, it doesnt have the nuance that iced filter coffee have.

[@kenvme]

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.

[@gottowonder7168]

Made this yesterday, it was absolutely amazing! Brought out such a different flavor

[@gkid50-gamingtechreviews55]

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

[@yiannimigias4024]

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

[@foldinghomealone]

I'm still a bit puzzled. Hopefully, someone can help. Why don't you use just a 'regular' brew with 65g/l or more coffee with normal amout of water and let it chill naturally or force cool it with pouring the brewed coffee over a bag of ice or frozen steel balls (so the coffee doesn't get diluted)?