Immersion Iced Coffee: A Better & Easier Technique

[@jameshoffmann]

Click my trainwell (formerly CoPilot) link go.trainwell.net/JamesHoffmann-cp to get 14 days FREE with your own expert personal trainer!

[@Stiggandr1]

I love it! A nice iced coffee just in time for the end of summer ;) I'm kidding. This is great. Side note. I started going to the local Asian market, and there, I tried some Japanese and Korean instant coffee. It was better than ANY instant coffee I'd ever had from a western source. The AGF maxim, Japanese brand literally rivals a lot of the local roasts I've tried. The Korean Maxim mocha gold (without the premixed sugar) also makes a brilliant instant iced coffee! I do half water, half milk. I would love to see an "instant coffee" part two, where you focus on global instant coffee instead of just European and American.

[@JasonBrownafewmomentsl8er]

you missed the Vietnamese phin brewer, I've commented a few times before that you should do a video on the best way to use one because the traditional recipes ( pretty much the only recipes you can find online) would drive you nuts so id like to see your version. For me I use it to get more of a French press strength coffee by using a 4-cup Brewer and your French press ratio to get one cup of coffee

[@LachlanCollins]

Good job getting jacked. Quite a good endorsement for copilot too.

[@IrregularTangent]

James m8 did you happen to check out @Scishow episode of the coffee bean..need your input on that. Cheers ☕

[@noahclaycameron]

You’ve saved us all who refuse to buy a cold brew set up, I am one of these

[@knyghtryda]

I've been doing the longer aeropress steep for years. It's called start your steep, go prep breakfast, forget you had your aeropress going, and rush back to the press after breakfast is ready. Didn't know this was a legitimate technique 😅

[@kg-Whatthehelliseventhat]

ADHD COFFEE I do that too, but only bcuz I saw something shiny then researched the light spectrum and different animals eyes for an hour. 😊

[@mais69420]

instantly tried this after watching, used washed Ethiopian beans with an Aeropress and the result was very pleasant. I usually associate iced/cold brew drinks with a distinct bitterness but this method barely had any bitterness, probably because of the salt. The fruity flavours were very noticeable, was very balanced and definitely something I will brew again in the future. You made me like iced coffee, lol!

[@Mapletime]

James Hoffman is such a fantastic role model for keeping viewers engaged while educating. Also the production of these videos is so amazing. Shout out to all of the beautiful sets that are used as well!

[@FlabberFlob]

Thanks bro - a set

[@alexandrebossu710]

I feel validated, I have been making iced coffee every morning this summer with my aeropress, with a 5 to 8 min immersion (depending on how much time I took to dress myself). It felt right, taste good, but I feel even better knowing James came to the same conclusion. I already stop the hassle of making cold brew since a precious video, so it's nice to know I probably can't do a better coffee than I'm already making I have also benefited to set my freezer to -24°C and to chill my coffee in a frozen thermos, putting an ice cube at a time.

[@magicvibrations5180]

When I watched your original video I made it with my french press and poured it over ice because I didn't have a perculation brewer at the time. I made the same observation that I could brew it and let it cool down a bit before adding the ice, meaning I could use more brew water. I feel like a genius now.

[@sven3413]

I almost had a heart attack before noticing your name thinking I wrote that without remembering it

[@magicvibrations5180]

@@sven3413 This is not the first time I've gotten that reply actually

[@sven3413]

@@magicvibrations5180 same XD

[@ravidaskirtan9349]

That's a great feeling surely as i felt it with the moka pot technique

[@zeroa69]

I stack 4 or 5 of my metal filters together in different directions in my french press and i find it damn near eliminates all the floaty remains issue. Pain in the ...arse to clean if i forget to do it right away and leave it in a rush for later on but i digress. I do his french press technique, i throw my steel thermos into the freezer filled with ice, 10 min later i pull the ice and toss it into my fancy coke glass pitcher and that goes into the freezer. Pour the coffee into the thermos and that could be set into a bowl of ice water but mine is too tall so i just clean out my french press with cold water and sit that into the bowl of ice water and let the coffee cool all the way down in that. Only takes a couple min before its ready to serve .... Salt is used in the brew not after.

[@SamSeedy]

I just tried this out and it is honestly one of the nicest iced coffees I've ever had. Thank you, James! It's a very good method overall, but I think the addition of a tiny amount of salt is quite genius. I'd thought about using high ratio immersion brewing as a base before, but I've never managed to get it tasting this good.

[@antonzworld]

Never clicked on a video faster

[@Taylscoffee]

Except 9 days ago

[@tomypreach]

100 % lying.

[@rubensoeteman]

You get the medal 'James most loyal fan' Should arrive within 51 days in your mailbox

[@Taylscoffee]

@@tomypreach100% a friggin hater 😎

[@sammu]

@@rubensoeteman Me too

[@jazzynotjeff]

The Clever Dripper is my daily driver and it is spectacular. Highly underrated, I think. All the benefits of the other immersion methods but none of the mud. If you want to adjust grind size, water temp, water:coffee ratio, or brew time you can. Easy storage. Added bonus, it doubles as a great way to brew loose leaf tea (with filter).

[@CaveyMoth]

I've been daily driving it as well. When I have a guest over, I brew side by side with my Clever and Switch. I never have any draw down problems at all with the Clever, even if I agitate the heck out of it.

[@Mandragara]

You can even use it for percolation if you brew over a mug!

[@JoelRavier]

Looking fit James! Glad to see you're pumping both extraction and iron!

[@CJski]

t-shirt James looking yolked!

[@BamfIamone]

IS JAMES JACKED?!

[@fuse625151]

Came here to say this lol he’s looking stacked. Honestly it’s a little distracting

[@chillax411]

Yes, James is looking super swole. It was rather distracting.

[@TunjungUtomo]

it's commendable that James doesn't fall for the temptation of flaunting it by wearing some kind of compression shirt

[@sariannas2799]

My go-to coffee recipe is similar to this - 18-19g of coffee to 200g of water in an Aeropress, steeped for 4+ minutes and pressed over around 100g of ice to fit into my 350ml travel mug. It's a combination of James's Aeropress "americano" and iced pour-over recipes. I think my grind size is a slightly more coarse - will experiment with a finer grind and less liquid!

[@AHolyMonk]

I've been doing something quite similar, and been loving it! It's one of those magic brews that actually benefits from being forgotten for awhile, not that I forget them frequently... :^)

[@scotia7399]

200g is too much water imo

[@goldentimshel]

This validates my enjoyment of French pressing for immaculate flavor and texture, thanks for the clean breakdown of the icy side. Hoping this foreshadows a video on Turkish coffee and Vietnamese phin filter brewings.

[@hiimmeez]

Tried this recipe immediately and it's fantastic. Sweet, fruity coffee. Absolutely amazing.

[@brianam7471]

I’ve been doing almost this EXACT technique/recipe with the clever for about a year. I can confirm it is quite delicious. I had been using James’ iced coffee v60 technique for a while and got my first clever brewer last year and wanted to adapt things for the clever. Very cool to have come to the same up recipe ! :)

[@abirbadami]

Same here! Been doing it for a couple of years and I love it!

[@Douleuo]

What water temperature are you using for the brew? I don't think James hit that point in this video.

[@brianam7471]

@@Douleuo right off the boil - after pre-wetting the filter with boiling water I like to put 80% of the water I need in, coffee on top and mix in gently with a spoon. Use the last 20% of the water to clean any grounds that got stuck to the spoon or that got caught on the filter paper and above the water line while stirring with the spoon. 5 to 6 mins brew before filtering onto ice.

[@kevintroyer4451]

So you prefer this to his original iced V60 recipe? I only have a regular V60 (02), so not only would I need to buy a Switch/Clever, but then this recipe also calls for more coffee (The original iced V60 calls for 65g/liter). All of that is fine if it's noticably better, but if it's the same or marginally better....

[@GoranPeuc]

Man, I don't even drink coffee, yet I'd watch these videos all the time. Sublime meditative content.

[@Angus19961]

I've been using whiskey rocks with the old recipe and it's great! It takes up very little space in the freezer and cools the coffee significantly for me to put in ice that won't melt much

[@yoohoo2903]

I’ve been using the metal whiskey balls for my ice brews to the same success! Kinda odd that this hasn’t been the solution to the flash chilling method when people have been trying to brew their espresso over whiskey balls/stones. Don’t need to split your hot water this way so you don’t need to figure out hot to maximize the hot water to ice ratio!

[@Yupppi]

Question: you don't want to dilute your coffee, but you want to cool it. How about those cooling mugs and/or putting the mug/carafe in an ice bath? Maybe not as the only method, because ice cubes in the glass is fun, but to help the ice not melt and dilute the drink too soon. And to still allow you to brew fresh coffee appropriately. You could also stir either or both to create more mass flow that transfers more heat. A big bowl or container with thin walls would also be preferred to allow maximume surface area, and probably the most heat transferring material like metal.

[@durkcarter]

Been doing this for the year with the switch and aeropress. 2/3 water and 1/3 ice is really the magic ratio. I accidentally discovered this technique when forgetting I made coffee.

[@Francois_Dupont]

what is the best water temperature? i see he has a electronic temperature set kettle, but he doesnt mention the temperature.

[@Iamfafafel]

@@Francois_Dupont probably his usual recommendation, which is at close to boiling as possible

[@Francois_Dupont]

@@Iamfafafel alright thank you.

[@robertodip1112]

I don't comment often, but I had to come here and say: you changed my mornings and I'm thankful for that

[@takispapas9003]

A technique I have been using to minimize the ratio of hot to cold water is to pour the coffee into a metal jug (used to steam milk). Then I immerse this jug into tap water (I fill a salad bowl till the middle with tap water and then I place the metal jug with the coffee in the center). Then with a spoon I stir the coffee. The metal jug will take all the heat away from the coffee into the surrounding water very quickly. In less than 20 seconds the coffee becomes

[@PCT6566]

i was going to suggest exactly this

[@emeraldbonsai]

i usually just get some Ln2 from my dewar and pour a little in till it reaches the temp i perfer

[@ibnuari]

interesting, worth to try, thanks!

[@TheEricSchubert]

Downside here is you use a LOT more water overall, which seems wasteful unless you utilize that ice bath water for something else. But it would be quite effective.

[@CS-gw5cq]

If I may be so bold to suggest putting coffee in the fridge to cool it down.

[@KozmoDyne]

Some of the value of this video library is that I often have to come back and rewatch them again and again to absorb all the crucial details and its always a joy to do. I mean to re-watch the Moka pot playlist soon. I wanna learn Cuban coffee, namely the cafe con leche until I have it down pat.

[@florianvelling6427]

One tip for filtering french presses: cut a normal coffee filter a little larger than your french press filter. Put it underneath the press and then press down as you normally would. This is a little harder to do/more time consuming but worth it to get rid of all coffee grains.

[@ImBarryScottCSS]

Ooooh a video about my drink of choice. I've been fasting a while now and iced coffee has been a god send. I brew the night before, whole batch is done in a french press, it is then poured through a 3 cup V60 into a flask (does not take that long, 2-3 minutes) and chilled overnight. Doing it this way you can make quite a large batch and not have to dilute it much and it's ready to go in the morning. I have found it immensely helpful as a fasting aid, takes care of my caffeine and water intake in one and something about the ice cold liquid helps as an appetite suppressant.

[@zachpw]

Weird editing idea: You have black overlays behind text, and it's making the lights on your wooden wall look sort of orange and strange looking. A high-effort way to fix that might be to make a clean plate in the camera with the exposure dropped a stop or two. Mask that clean plate in behind the text and you'll get a more natural looking dark overlay. If you're shooting raw video, you might be able to just bring the exposure down in post for the same effect.

[@jameshoffmann]

Oo! I like this idea!

[@cichlisuite2]

@@jameshoffmann One thing to note though is that your camera will have to be locked off really solidly (no zoom adjustments either). Any movement between the shot and the plate means that method won't work. Adjusting a raw file avoids this issue and means you're not shooting plates "just in case".

[@kimmychuang5564]

i seriously just scaled down your old iced coffee recipe to use in my switch today and used exactly 140 ice and 260 brew water! so excited to try this new recipe 😊

[@osprey_8864]

Using the Moka poster frame to show a picture of Jonathan was brilliant! Great editing and composition as always!

[@joseortizdev]

Today is a hot day where I live, and as I was making an Aeropress I thought about your iced coffee video. I was tempted to start experimenting with it, taking into account that it's made for pour-overs and not immersion, and as I entered KZbin I was greeted by this! Thanks for the video, I will try to make an iced AeroPress!

[@MildlyLinguistic]

Totally unrelated to the video contents... but am I crazy or has James Hoffman gotten kinda jacked? Dude isn't just alpha-mogging everyone with his impeccable coffee expertise, he's also lifting now. What a chad.

[@pimacanyon6208]

I like using the aeropress as a filter. I heat water to boiling in a sauce pan, take it off the heat, add coffee, put the lid on, let it steep for 7 minutes, then pour into aeropress and plunge. I like doing it this way rather than letting it steep for 5, 6, or 7 minutes in aeropress because I'd rather not have the hot water/coffee in contact with that plastic for that long.

[@zooloo73]

Perfect to start the day on a hot, sunny day. This video needs about 8 months of maturation. Greetings from Norway.

[@sn0tkore]

Turns out it was 10 months in the UK.

[@danielglavas]

Only a third of the video in, and I absolutely love the "synthesis of knowledge bits towards the bigger thing (recipe)" approach in the structure of the video. It's like a build-up towards the main event. It's exciting and nerdy. Nice.

[@Bromeleon]

Watched it weeks ago - came back to revisit the method. Found the recipe in the description (with cup ratios). Legend.

[@lukenowlandfilms]

For those feeling overwhelmed by the odd measurements, here is the simplest recipe using the correct ratios. 45g coffee. 400g water. 200g ice. Enjoy!

[@dominikharman]

James, I tried it for the first time. Had to figure out the brewing technique first, lol. I have a moccamaster at home, so I took the carrafe out and let it steep for 5 minutes, and then let it drough down. I also used 80grams per liter since I was brewing decaf. I went from number 15 to number 10 on my electric EVCG grinder I added a bit of salt IT SO **** ROCKS!!! I honetly dont think I´ve hed a better fine-tuned cold filter coffee, ever. thank you. this is a really solid recipe.

[@stadia_mer4389]

What a great video! thanks! Two coments: There is a big hario switch, which easily fits 400ml of water. and there is the espro french press, which has a very fine mesh filter, so no „chunks“ in your coffee.

[@aramse]

I just got a hold of the Pulsar by Next Level + Gagné and was honestly thinking about combining that with extract chilled, followed by ice to dilute and further chill. Just starting to experiment but lots of great info here to build off of. Thanks for another great video!

[@SrBirrotes]

Same technique here using a clever, and great and consistent results even without saline solution. I started doing a 60% water, 40% ice, grinding same size as with hot coffee and using a 70gr litter proportion, steeping for 3:00 in total (2:30, a light shake and 30 seconds). Now i steep a bit longer (4 minutes total) and grind a bit finer (2 points less using a wilfa), and my only problem is a bit remaining ice after brew which i dont mind But i will definitely try this recipe. Thank you James!

[@10415153]

Great video! One tip I would make with ice is that it tempers if you leave it out for a bit which is ideal if you don’t want it to melt. So for the ice you put in your glass, it’s definitely worth getting it out a few mins early to let it temper and then it won’t fracture and dilute your drink more than is necessary

[@BenCumberbatch]

Warmer ice is the opposite of what you want. It'll start melting sooner, because it's closer to its melting point. Fractured ice is probably good: the extra surface area will chill the coffee even faster, locking in those tasty aromatics.

[@levigriffin5553]

Guess we need an experimental comparison now!

[@10415153]

I was assuming you have already chilled the coffee with ice and reached the ideal dilution. When you then add it to your glass with a nice big piece of ice in it, tempering that ice stops it fracturing and essentially turning into lots of small pieces and rapidly melting. You can hear it happen too. If you pour your drink over ice that was tempered for a few mins you won’t hear that cracking sound vs using ice directly from the freezer. On the other hand, if your objective is to rapidly cool your drink then fracturing the ice (or using small ice) is great because it creates lots of surface area and will melt and chill your drink very quickly

[@omancorfu]

Dear Mr Hoffmann, The thing you refer to the spoon you are using lately is ... phenomenal! Hardly laughed so hard. Love your videos and the fact how much you can entertain most of us with ANY info is outstanding! Please keep up the good work and keep us in good shape.

[@caraeuler2927]

I'm not a coffee drinker yet I follow you and thoroughly enjoy your videos. They're that good. If I wasn't allergic to caffeine I would be utilizing your techniques.

[@spke6308]

If you close your eyes and don't think about it too hard, it's like you're being walked through this technique by Winnie the Pooh and there's something extremely comforting in that.

[@saccaed]

Solid tips. Already do similar almost daily. Coffee for tomorrow is brewed in a thermos starting the day before. In the morning the solution is double decanted to remove fines(I like unfiltered coffee). The coffee is then poured back into a thermos along with ice to be enjoyed after about 10 minutes. Dialing in a finer grind size helped the method quite a bit and my grind setting looks similar to shown in the video. I'll have to play with a small amount of salt as I've not before. Freezing some coffee to use as the ice source also is nice, but a luxury.

[@maycatyuiop]

Hario has a 3 cup switch. They also came out with a cool surfboard design. Would love to hear peoples experiences with it. I would be VERY interested to know more about chilling with whiskey balls or frozen glasses instead of using ice. Getting high quality ice is so hard in a home environment so this seems like the easiest way to to improve your quality of brew without messing around with your brew ratio.

[@rhyswestlake8664]

Is high quality ice not just high quality water frozen? Or is ice carved from a glacier in rural Greenland the caviar of the ice world? A complete tangent but the invention of ice being used to cool drinks pre-dates the invention of the freezer! Ships heading to warmer climates from colder climates would bring large slabs of ice with them to warm places such as Jamaica, sell the ice (which would have melted so was probably half the size of what was initially packed) to load up with exotic fruits and such to take back with them which I just think is neat

[@maycatyuiop]

@@rhyswestlake8664 good water at very low temps

[@KainYusanagi]

@@rhyswestlake8664 High quality water that is frozen is high quality ice, yup. A lot of people mistakenly think that occluded and cloudy ice is low quality, but that's just from trapped air bubbles. It does mean that it melts a bit faster than more dense clear ice, but that's really about it. You can employ a directional freezing tray, if you really really want clear ice.

[@dylanzrim3635]

@@KainYusanagiif the cloudy ice melts quicker and cools the liquid less in the process does that not make it low quality?

[@dylanzrim3635]

@@rhyswestlake8664the exotic fruits rotted, and during those times, salt blocks were what they carted. Ice realistically never went very far hence the invention of freezers.

[@Xanderj89]

A light roast Limu Ethiopian that tastes like straight up blueberries has been my favorite for the pourover-ice version of this for years now, so I'm looking forward to trying this. It's been my secret weapon for making people go "wait this is also what coffee can taste like?!?!"

[@nepats4ever]

Just tried the method after I got my Clever. What a delicious cup of iced coffee! I added a little splash of milk and a small amount of salt caramel syrup and took sip of coffee heaven ☺️

[@itsonlybrad2278]

For a few years I've been following Alton Brown's 'hot start cold brew' recipe but instead of using a pour over rig I've used my Oxo cold brew pitcher and essentially been immersion brewing it. I'll let it steep for a few minutes before letting it filter but apparently I should let it go a bit longer. Granted because I'm not paper filtering I am using a bit of a coarser grind to avoid clogging. The advantage of using the cold brew pitcher is you can easily do whole liter at once. I took your suggestion of adding some saline solution and increased my coffee to water ratio to your suggested 75g/liter and that was really interesting! I'm even happier with this iced coffee method now, so thanks.

[@iannamiotka5707]

Fantastic video, James! One thought I'd like to share is about ice in the carafe. I could certainly believe many people leaving it out the counter, but I would argue that might be a bit presumptive. I usually weight out the ice and put the ice / carafe in the refrigerator to let it chill for a bit before I brew. That is for brewing with V60 or Kalita, but that method would definitely work just as well for the Clever! Cheers. -Ian

[@youreELILILiiIll]

Me, I put an empty metal jug in the freezer prior to coffee prep, after about 5 mins, I brew my coffee into the cold metal jug and once brewing is done, I add some ice in it. You can use less ice and more brewing water. Of course the bigger the metal jug is, the less ice it uses.

[@dougalstanton]

For the last couple of years we've been refrigerating our cafetiere coffee in a tall container. After about an hour it will have cooled and a significant 'sediment' will have formed on the bottom of the container, which will stay behind when you decant. The downside is, of course, that you have to think ahead. But in the summer time you've probably decided that "it'll be hot this afternoon" and "I'll appreciate an iced coffee after I've mowed the lawn" and you can just anticipate these things. It's not big and it's not clever but it works.

[@christianwilliams1690]

Just tried this now with my standard sized aeropress 19g fine ground coffee 170g boiling water 80g ice 5 minutes brewing A little saline Result: A bit too strong. Topped up with ~70ml cold water and now it's lovely and smooth with no bitterness and a pleasant complexity I didn't expect from an iced brew!

[@jtsiomb]

I live in greece, so during summer it's unbearable to drink hot coffee, and I've zeroed in to approximately this technique and been using it for years. Without thinking through the cause (immersion vs percolation) I quickly discovered that with the V60 I get terrible results when it comes to cold coffee, while the aeropress works great, so that's what I've been using for all my summer-time cold filter coffee. I also prefer ehtiopian coffee for this. I like it hot or cold, but I quickly discovered the increased acidity and fruitiness suits cold coffee great. In fact this is what I'm drinking right now, my usual aeropress cold filter coffee from ethiopia. Cheers!

[@tamasd8]

I was about to try a V60 with ice, but you are saying I should forget it? :D

[@jtsiomb]

@@tamasd8 by all means try it, "terrible" might have been too hard. I just consistently found any cold V60 I tried to make, turn out much worse than what I brewed with the aeropress.

[@tamasd8]

@@jtsiomb I literally just did! And it turned out to be pretty bitter (compared to a regular V60) - but I liked it. So I will work on it a bit more to get it better. I don't have an aeropress to compare, so I'm OK with this for now. Coffee is and endless rabbit hole! :D

[@hk318i]

I have been using Aeropress with a similar recipe for a while now. It works very well and I didn't have to buy more coffee gear. Another alternative option is using a double shot espresso, but it isn't for everyone nor everyday

[@ImusNoxa]

Now that summer is back around I'm revisiting this for iced coffee inspiration, and I totally forgot you were testing the aeropress xl. I'd love to see a video about that in the future! Also thank you for the great video! Can confirm that trying to filter french press through V60 paper would test the patience of a saint

[@mr.timbre_vtjs]

I used to like brewing iced coffee using the inverted Aeropress technique with medium roasted washed beans for the clean and refreshing sweet taste. Now I'm liking brewing with Moka Pot (your technique of using boiled water and aeropress filter paper) with medium to medium light roasted natural process beans which really empasises the fruit notes. Both methods use the simple recipe of 1:10 coffee to brew water ratio and adding the rest of 5 to 7 part water as ice, i.e. 15g ground, 150g brewing water and 100g of ice cubes, which is same to your recommendation of 3 part brewed coffee to 2 part ice.

[@omeraffa]

That is a great technique and I'm doing it everyday. A little tip for anyone having a filter coffee machine. You can use it without plugging it as an alternative to dripper in this video.

[@EckertShawn]

Did James get jacked?

[@khanhlong89]

I hope to see his lower body development as well.

[@djparra41]

I prefer Aeropress so I’ll be buying the XL soon but in a pinch I’ve been using the French Press when my wife wants coffee as well. A trick I’ve been doing is rip a drip filter in half, rinse it and press the coffee through it under the attached metal filter. Not perfect but far better, I don’t have the time and grind dialed in yet but my wife only drinks coffee a couple times a month.

[@NobAkimoto]

One way I've found to reduce the amount of watering down is to actually use a v60(03 size) with a filter and ice and pour the coffee through it - it'll cool enough but refresh the ice each time. Sometimes I'll use metal ice cubes as half of the ice.- they don't chill well on their own but with ice cubes they'll work quite well

[@bobgruner]

I've been using a Switch. 25 grams of ground coffee, 100°C water to fill, making sure ground coffee is completely wet. Wait 2 minutes, start drawdown over a carafe of ice, add more hot water to Switch until brewed coffee out is about 340 grams (yes, I'm adding more hot water after the initial steep time, but my Switch is not large enough to make the entire amount at once) . Fish any remaining unmelted ice out of the carafe. Total brew time is usually less than 6 minutes. My total beverage out is about 550 grams. My wife likes hers over ice. I drink mine without. Based on James' recipe, my recipe should be significantly weaker than his, but it doesn't taste that way to me. I'll try a larger dose and longer steep time, I guess, and we'll see.

[@EirikLillejordet]

Immersion brewer tip: The Steepshot. I’ve been using it for iced coffee all summer, and it’s been really great. Also, it is as cool as it sounds.

[@madmorf1]

Great video. I had somehow missed your earlier video about immersion brewing, and was surprised to find you think it makes great coffee. My preferred method is to use an insulated French Press, but recently I acquired an Aeropress, and have been using it as a single cup French press. I’m using about 18 grams of coffee to 250 grams of water at 200F, and steeping for 5 minutes. It comes out very strong, and not at all bitter, which is just the way I like it. Thanks for the video!

[@jamie6089]

This just reinforces my satisfaction in switching to the Clevver Dripper at home and Hario Switch in the office. It's less finnicky, I've left it from 2-10 mins (cause I forget sometimes) and the taste does not diminish. Perfect every single time. I've taught my mates how to use it because it barely needs technique and makes it accessible for everyone. I've been using them for iced filter lately because of the heat and it's just awesome.

[@jamie6089]

And, I used the water-coffee-water technique from the Clevver video. The 2nd water pour helps in wetting all the coffee, a bit of swirling, and no spoon needed.

[@ameliasych9849]

My husband basically only drinks iced coffee in the morning, and we have a Chemex. I know it's not traditional, but I've found double filtering & then really "flooding" the top of the chemex a few times until the desired amount of coffee is brewed produces a much smoother tasting iced coffee than the traditional "slow and steady" pour over method. After watching this video, it made me wonder if we've been accidentally doing a pseudo form of immersion without trying. Thanks for the new info!

[@MakingaStink]

The Blue Bottle that I regular does a pour over over ice for me using similar proportions. Not on the menu but they are great people and offered to do it for me when I gave them the hot take that I enjoy iced coffee better than cold brew, in general.

[@ishantsingh3366]

Recently I've realised that in percolation methods, going finer to compensate for shorter ratio might yield more bitterness in conical drippers like the v60, but this technique works absolutely fine with flat bottomed brewers like stagg x and orea v3 as the taste is much more even and juicier overall. I've got myself a chilling ball and now for 200mls of brew i only need to use 2 small ice cubes which don't dilute the brew that much and I still get heavy body in my iced pour overs.

[@aramiscalcutt]

I line my cafetière/french press with a filter bag before putting in the coffee grounds. It works great.

[@cherishliu1229]

I have been wondering whether I should buy a clever dripper for a long long time… didn’t quite feel I needed it until I saw this gentleman posted the video a minute ago, I placed the order immediately without any further thinking

[@andrewthomas4518]

I seldom drink iced coffee, but I tried this technique using Aeropress -- 20g washed Ethiopian, 160g hot brewing water, 100g ice. It was so delicious, so thanks.

[@yellingintothewind]

The aeropress, with about 15g of coffee, and around 100ml of hot water, into a blender with ice, blended until it froths makes a great summertime drink. It has similar mechanical properties to steamed milk, but without the cooked milk flavors. I use a very dark roast, which allows the aeropress to extract a reasonable amount of oil. Lighter roasts might need to use espresso to get similar results. If pressing the last bit of air through your aeropress results in an oily foam, it'll work.

[@jameshaulenbeek5931]

One of my favorite coffees to ice has some wonderful strawberry notes - fruity coffees are amazing.

[@geogeo979]

Dear Mr Hoffman, please make a video on the ‘Dirty’, a drink ver popular here in Asia but seems seldom sold in all of Europe. A good dirty has a lot to do with the milk we use, a thicker, higher in carbs milk that really gives the drink a thick consistency. Best regards

[@MrTurnip1000]

Been brewing iced coffee with my Hario Switch for a couple of months now, this upload is very validating lol

[@PauloARod]

I'm a Cold Brew drinker and afficionado and been experimenting different fways of brewing, brewing times, filtering method and different beans/roasts for a few years now and no other method comes even closer to being as delicious as coffee brewed in cold water over time so I really hope this proves me wrong because having to always remember and prepare it quite a few hours in advance is sometimes a bit of a pain so I'll have this a go and will come back to give a follow up to this comment

[@navsan4227]

I have Hario switch. The 03 size and I normally brew 500ml batch with this. I just brew the same way I do with frenchpress ( add some water - Bloom - add all water - stir - wait to~4min - gently swirl - press switch at 5 min). But I used 1:1 water to ice. A lot of ice are left over but the I don't drink 500 ml in the 1 sitting. So the left over ice work well to keep it cool longer.

[@ianliwanag556]

I noticed, yes, you've been working out! Keep it up! I can see the results! Now back to coffee wisdom and knowledge! Thanks James!

[@unknownentity222]

I've always enjoyed your brewing method videos, even as I grow and develop my own methods to suit my workflow. Excellent work as always

[@kevinmackler]

i just sat down at my desk with an immersion iced coffee that i probably learned from your earlier videos. super excited to see this as its extremely relevant lol

[@garlanramadhan4291]

I've been searching for an easy ice filter coffee method with simple equipment at home, and I think yours fit the criteria. Thanks so much for the video!

[@XInfinity2024]

Very good video with a lot of information. When I do cold brew I fill a pitcher of water and add my coffee into it then put it into the fridge for 24 hours and I find that not only does it come out nice and strong I find it has a little more sweetness to it and not so much bitterness.

[@aLightRoast]

Thanks for putting this together just as it's warming up in Australia. - Cheers

[@specteramber]

Iced coffee technique in mid September, that's good timing

[@일요일아침천사]

For French press, just add filtered paper under the mesh filter and press it. It won’t be perfect, but it is significantly better. I haven’t tried this to make iced coffee, but worked like magic with hot coffee.

[@mixeddrinks8100]

a tip I have about filtering french press or any already brewed coffee, pass it thru an aeropress. The ability to PRESS the liquids thru makes it less likely for it to "choke" but it should separate the bigger pieces from passing thru

[@Yupppi]

Mr. Hoffmann, I've learned most of the factors of coffee brewing and how they affect the taste from your videos. However my friend is getting into french press brewing and he's engineer minded so he likes to log the data and he's curious about the process. I was thinking "that's cool, I'll just link James Hoffmann video that explains all the factors and how they affect the brew. He does it way better than I ever could" but I've been browsing the channel's videos and can't find a general basics of coffee brewing video that would explain water temperature, grind size, roast, coffee age and brewing time in one simple basics video that would be useful to any method and anyone trying to adjust their coffee experience.

[@jeffchao]

As many others have also stated, this is similar to a technique that I do with my Aeropress. I used the inverted method, get the coffee immersed, and then I start cooking my breakfast; I filter once I've finished assembling my meal. Personally, I have not perceived any deterioration of taste whether I take 10 minutes or 25 minutes to finish cooking so it ends up a pretty leisurely method for me to get my morning iced coffee fix. Of course, my palate for coffee is probably not nearly comparable but it would be interesting to see if an expert level taster is able to notice any differences in extreme brew times for Aeropress - say your normal 2-4 minute brew compared to the 10 minute Gagne press, 30 minute, or maybe even 1 hour "oops, forgot my coffee" type brew.

[@SquidandCatAdventures]

I have a double filter cup French Press. I don't really get much suspended material in the coffee. It's also double-walled stainless steel for insulation and durability. Love the thing. Pressing parts are even dishwasher safe and come apart and put together easily. Actually all the parts are dishwasher safe. I still find it kind of a pain cleaning out the grounds and straining them for the compost. I use it when I want a larger volume of coffee.

[@BatPotatoes]

I'm already very happy with brewing a pourover as normal then putting it through my hyper chiller. Though that device needs a few hours before you could effectively use it again. If I needed iced coffee more often than that, I would come here first

[@ricardomejias4771]

reading over some of the comments is making me want to try a hybrid of sorts: steep for 5 mins in a French press, and then using an AeroPress filled with ice, pour it slowly down the ice (this helps to ensure the hot coffee hits the ice consistently since the ice will be stacked on top each other) while it deposits into a chilled insulated cup...

[@lindsaytoussaint]

Clever dripper over ice is my preferred method! So easy. Slow but far quicker (and tastier) than cold brew.

[@QawiemJamil]

I love iced coffee recipes! I've always leaned towards longer steep times inspired by cuppings and that one 10-min aeropress recipe barista hustle made a long time ago. Can't wait to try this new recipe. To sum up, brew at about 1:9 ratio with extended steep times of at least 5 minutes at a grind setting between pour over and espresso. Add ice up to half the amount of brew water you used. Add a couple of drops of 25% saline water to manage bitterness.

[@TheGroundedCoffee]

A James video and Lance video released on the same day. Today is a good day!

[@RafalRzepecki]

For cloth filtering I recommend using gauze pads. You can buy a pack of a hundred non-sterile ones in a pharmacy for just a couple quid so if you don't have the patience to rinse them after use you can just dispose of them.

[@Southpaw86]

Been wanting more iced coffee science and brew recipes! Thank you!

[@tanvimittal9]

Made coffee using this recipe! Life has changed ❤

[@ninituertaful]

I've been using this recipe this summer. Never notice that salt could improve flavour, I will give it a chance

[@Tzarmani]

I didn’t know what copilot was, but the first thing I noticed is that you looked pretty fit. Now I know why lol. Much love

[@ethantaylor8306]

I can't wait to try this! I've got a washed Columbian coffee with lovely sweetness and rich stone fruit flavor notes that should be especially delightful with this method.

[@JPDVM20_14]

Perfectly timed video for me! I always forget to make cold brew the day before, but have been less than thrilled with my iced coffee results. Going to give this a try with my clever this morning!

[@DustySquitoNM]

I use a Pyrex measuring pitcher to hold the grounds and hot water, then pour the whole mess through my pour over to filter out the grounds. It’s seriously such a forgiving recipe.

[@lynnromanusa]

Made it twice now. Massive improvement. Very happy with this