ULTIMATE FLASH BREW RECIPE: My Approach to Iced Coffee

[@LanceHedrick]

LISTEN! Cold Brew doesn't suck if you like it! I just really, really can't stand it. Sorry if I ruffled feathers! It's fine to enjoy musty coffee filtered through sweaty socks with no perceived acidity or really anything that makes coffee interesting. ha! Ok. That's enough trolling. Love you all- cold brew or iced coffee. Hugs and kisses.

[@PatriziToxic]

I think you did forget one point; the 1kg of sugar that normally people use in cold brew because it doesn't taste good without 🤣

[@LanceHedrick]

hahahaha! and loads of cream

[@Stan_sprinkle]

Thank you for putting this into words. I usually just go, “blech”

[@mots7777]

What about stainless steel cubes?

[@omarmohammad5456]

I’ve always hated it and thought it’s just me since everyone is hyping abt it But turns coffee geeks always agree🫡

[@BennyBanano1]

Just made it in written form for myself, might as well share :) Ingredients: 20g coffee, ground at around 20/40 on a Wilfa Svart Uniform grinder 300g water (240g at 93C° for brewing, 60g for ice) Steps: Bloom 20g coffee with 60g water for 1 minute. Pour water up to 150g, wait for 45 seconds. At 1:45, pour up to 240g water. Give a gentle swirl to flatten the bed. Let it drain completely. Add 60g of ice to the brewed coffee, stir until cooled to 5-10°C. Pour the cooled coffee over a cup of ice. Enjoy!

[@zae5159]

Thank you for this! I'm lazy and you're great

[@TimDurden]

Thank you! Very useful

[@CDdogg303]

I wish I could copy and paste dangit!

[@tiodeniz]

I'm lost how pouring until 150g for some seconds after blooming at 1 minute then waiting for 45 seconds equals to pouring again at 1:45?

[@BennyBanano1]

@@tiodenizBasically it's: 0:00 Start bloom. Pour up to 60g water and wait until 1 minute mark 1:00 Start second pour. Up to 150g. Then wait until 1:45 mark. 1:45 Start third pour. Up to 240g water.

[@outsidegamut]

Just brew entirely with clean hot water and place the carafe into an ice bath afterwards. Use a milk frother to speed up the cooling process. It works perfectly. Why dilute your coffee with water that sat in your freezer when you can use ice only for the heat transfer?

[@joem3793]

Actually. This kind of gold, what if you brew INTO an ice bath carafe😮‍💨

[@AdamCooperman]

This has always been my question... Why not just put your brewing vessel in a larger pot or something and pack ice around it? Brew normally, and then stir the coffee like you suggest.

[@hossamadel7181]

yeah ,and thats why ur comment is actually more valuable than the video itself

[@joseph_p]

Seems like a high chance of cracking the glass this way?

[@outsidegamut]

@@joseph_p I use a stainless steel bar shaker with incredible heat transfer properties and zero chance of cracking.

[@Garrett__H]

I purposefully turned the volume up when I started this video. The faces my wife made during the cold brew intro were hilarious. She loves her cold brew. Great video and informative. I had been doing the 60/40, but will for sure try this. Thanks, Lance!

[@matthewjustinrupp]

I’ve been doing the traditional flash brew method for years and always had that worry that you addressed but my brain tends to overcomplicate things. This seems super simple and absolutely logical, I’m going to try this right now. Thanks, man!

[@nadav_david]

I just use whiskey stones and a chilled vessel to cool my regular pour over recipe, works amazing and you get a we extracted chilled cup, it does require more planning though

[@LanceHedrick]

nice! Yeah. I considered using those but didn't want to force viewers to buy something new. So, I stuck with ice since more people have ice than whisky stones ha!

[@coenwouters6808]

Very cheap stainless steel "whiskey stones" are available at the Action in the netherlands, they are like 2.99€ for 4 pcs. Thanks for reminding me about these things, as I have them in my freezer :)

[@baumstanz]

​@@LanceHedrick and I thought you worry about the change in mineral content of the water 😂😂😂

[@tobaccoffee506]

that's a fantastic idea. i gave up on pour over iced coffee and just use my aeropress, but i think I'll give this recipe a try and also your whiskey stones trick

[@baruna]

I've tried with stainless ice ball, the ball can't keep up with the heat, its just became less hot coffee 🤣

[@sniffsnob]

My current simple recipe is the flash ice drip. But replacing ice with frozen whiskey stone/steel. Those definitely doesn’t dissolve and it cool your coffee really really fast.

[@NeillSmith]

Stones and steels don't actually work that well. They can get cold but they cannot pull much heat out of the drink because they do not melt and it's the phase change that burns up the energy.

[@aidantaylor3324]

​@NeillSmith I dont believe the phase change isn't that important to cooling. What is important is that water has a specific heat capacity of 4180 joules per kilogram per degree Celcius and ice is 2090 j/kg C whereas stone and many metals are around 1000 and less j/kg C making them less effective at cooling things with the same amount.

[@sniffsnob]

@@aidantaylor3324 I end up using 2 packs (8 each) of whiskey steel cube to get my coffee to come close to "rapid chill" effect. And even then I also need to swirl pretty heavily for the chill evenness. Though good side is that it's beyond well mixed at that point 🤣🤣🤣 I have no idea why for such long time and finally you crack the mystery. Thank you!.

[@peterlee9691]

I tried this method and it works better in a bath of ice outside with whisky cubes inside the cup, additionally if you freeze some coffee cubes it helps. I use frozen cold brew coffee for ice cubes after the brew to bring down the temperature.

[@NeillSmith]

@@aidantaylor3324 The phase change make a massive difference: 2090 j/kg to heat ice 1 degree, 4180 j/kg to heat water 1 degree, and a whopping 330,000 j/kg to melt ice. But you're absolutely right that on top of not melting the specific heat of these stones and metal balls is another big mark against them.

[@Teh_O_Ice]

The chemist in me is thinking " why not simply put the whole jug in an ice bath during or just after brewing it normally?"

[@CasualCoreK]

Brew into a round-bottom flask and spin it in an ice bath, clearly.

[@LanceHedrick]

You absolutely can. The accessible content creator in me is trying to make this as easy as possible with as little faff. You could also use frozen whisky balls. But that defeats the purpose of something easy with loads less water waste

[@tkaotic]

@@LanceHedrick totally still show the inaccessible ones too! Super cool content to watch and what’s a coffee hobby without a bit of faff anyway

[@San7hos]

Just brew the v60 the day before and put it in fridge over night. Done. No underextraction.

[@linsylar7649]

My favorite type of iced coffee is exactly that. I brew a normal cup, pour it in a shaker cup, than stir it in a container with ice. Many cocktail techniques can be used on coffee and they work great. I find this way of cooling coffee brings out the aroma much more into the front.

[@ToddParker]

I like cold brew. I also like the Japanese ice coffee. I also like a slow drip tower method. I am basically an iced coffee junkie, so I will try this because I think it is a good idea :)

[@Pekz00r]

I have done in a similar way, but I like to put the whole decanter in cold water for a few minutes and add the ice. That way can get it down to about room temp before you add the ice and you get less dilution.

[@varieedeventualii]

One of my first drinks in the specialty coffee space was a cold brew and I was surprised at how "boring" the cup was. After I started brewing myself I came to the same conclusion, ofc it tastes bland at such a low extraction. Thank you for testing the variables for us, now that my hunch is backed by the Lance-science I'm gonna do it for sure.

[@KingMinosxxvi]

Cold brew does not suck if your are stuck with average, over roasted or somewhat stale coffee ( or a blade grinder)..then it's a godsend.

[@xipalips]

Flash brew is my standard cup of coffee even in winter! I pour mine into a thermos, sip a little for myself to start the day (and so the rest of the brew will fit + ice) and then take it to work. I find my hot coffee does not hold well in those conditions where I need it to last another 4 to 5 hours, and I don't have the time in the morning to wait for it to chill to drinkable temperatures and then consume it on top of that.

[@jimmyxduan]

I do the same thing! 20g brew of a flash brew with homemade large whiskey sized ice cube in a thermos or yeti mug and it’s good all day. I usually save most of it for after lunch and I’m good the rest of the day.

[@brentc9013]

I use the hyper chiller as others have mentioned. I have even set my orea v3 directly on top of the chiller and brewed directly into it. It then acts a lot like the chilled frozen ball extraction stuff. Another nice video Lance. Especially the mention of ice quality mattering too.

[@mixeddrinks8100]

yes I think more need to try out the hyperchiller... that thing is pretty good.

[@brentc9013]

Yes, it’s great.

[@jenimar13]

The hyperchiller is amazing!

[@grim_magnus]

I use the HyperChiller as well. You can brew as normal directly into the HyperChiller which makes it a lot less complicated and you can keep the extraction yield up.

[@bren.r]

I’ve been using a V60 brewed directly into a hyper chiller every morning and it’s worked great for me.

[@AdamCooperman]

Oh neat hadn't heard of a hyper chiller before. I don't understand why coffee youtube hasn't bought more into this kind of thing. If not the branded product, home brew a similar concept?

[@PedroJohnston1]

Ah the mastermind timing

[@LanceHedrick]

my man! Hope this helps with the sweltering heat coming for you in the south haha

[@liamstanwell8823]

Something ive experimented with recently is doing a little bloom with boiling water, sort of a 2:1 water to coffee, and then after 60 seconds dumping in my cold filtered water and letting it brew in the fridge for 12 hours. Brings that beautiful crunchy acidity that regular cold brew lacks

[@Dracodomin]

Been doing a variation of this for the shop I work at for a few months. Makes it much more balanced, while keeping the relative low-acidity of cold brew.

[@torNat3o]

Hey Lance have you tried or considered brewing onto frozen whiskey stones to drop the temp initially and then after brewing using even less ice to cool it down further if needed before serving.

[@nickpuffermusic2203]

I was pretty skeptical with this one because, "In James Hoffmann I Trust"! Anyways, this turned out to be the best iced coffee I've made at home so far. Thanks for sharing. I've finally got a good iced coffee recipe!

[@kennyvelez]

Isn't this pretty similar to old school iced coffee. Before specialty and before cold brews when they just used to make hot coffee and add ice. Or did they make regular coffee then put it in the fridge, I'm forgetting now. In any case I'll give this a shot.

[@DoctorNoMD]

I tried this method today, and it's eye-opening! I really enjoyed the coffee I made today. Thank you!

[@ToxicManfly]

I use frozen stainless steel "ice cubes" to make iced coffee. It works well. I get "iced coffee" without it being watered down at all. I have 3 steps: 1. Brew coffee normally 2. Put coffee in cocktail shaker with some SS ice cubes and shake it up to cool it down. 4-8 cubes works depending on the amount of coffee. This is roughly equivalent to the stirring step you did in the video. 3. Put some new SS cubes in a glass/mug and pour the cocktail shaker contents in This results in a super cold and refreshing "iced" coffee with no additional water added in. Same exact ratio as your preferred hot brew.

[@LanceHedrick]

perfect! Yeah. I do really like the whisky stones. Just didn't want to put the imperative on people to buy something new.

[@ToxicManfly]

ahh, good point. Most people don't have whiskey stones. I'll add that it's definitely not less work. It's probably more to be honest. You need to clean the SS cubes and buy enough for it actually cool the coffee enough. If someone wants to have less cleaning then normal ice would be a better fit

[@juliendaoust6391]

Ideas to try! 1-Aeropress receive my let you increase the extraction?! 2-Stainless steel cube for Alchool drink my down the temp. without dilute the drink?! 3-bring the temp down with liquid nitrogen 😅 Awesome video Lance keep going men!

[@omarpixel9176]

Hmm... there was also this method that Brian Quan used where he brewed his V60 normally and then covered his vessel with something to prevent / mitigate oxidation, and then placed the vessel in an ice bath. I wonder how this method compares to that in taste (obviously this is less fussy).

[@copycat5923]

What are your thoughts on iced americanos? It’s my preferred cold coffee recently, you don’t have to worry so much about extraction problems since the dilution ratio is so high.

[@becasoto]

This was super helpful for me! I’m not a major coffee connoisseur and just recently got into iced coffee and didn’t take into consideration the additional water that would give it a watered down taste. I essentially just flash brewed coffee in my normal way but over ice and it was TERRIBLE! But I used your measurements today it worked out beautifully! No more need to drive 20 minutes round trip and spend money at Starbucks. Thank you 🙏🏼🙌🏼

[@brianco12]

Hey Lance, I think some of the magic is the fact that you let the coffee sit for a number of moments before you even go after it with ice. That little bit of stall allows the coffee to drop at least 10 or even 20 degrees Fahrenheit, thus giving you less meltation as well.

[@LanceHedrick]

no- it might have dropped a couple of degrees at most. I have taken temp so many times on these things, it is nauseating ha!

[@cichlisuite2]

@@LanceHedrick I wouldn't have expected 10-20 degrees of a drop but if it's not extra ambient cooling that allows you to use less ice what does it with this method? My understanding of physics/thermodynamics would have led me to think that it will take the same amount of ice regardless of whether the liquid is added to the ice or the ice added to the liquid to cool a set number of degrees?

[@adamk1311]

Hey @LanceHendrick, Seeing this video got me thinking of using whiskey chilling stones to chill hot brewed coffee without diluting it. Thoughts?

[@rdpsysium7340]

I've never made iced coffee at home specifically because our ice always tastes like I'm licking old, frozen, rubber broccoli. Not that we even make ice very often, which I suspect may be part of it, lol. Since I'm a noob in this territory, what's the opinion on things like a whisky stones? I've seen pictures of the hyperchiller but I don't really know anything about it. Anyway, thanks for the fun vid! I chuckled when you *had* to go in for the second sip immediately after the first.

[@quinnmiller1997]

A few years ago I tried to address the ice water problem, and I found if I brew normally into a hario glass carafe or other normal glass carafe I can get a 20oz stainless steel pint glass to sit inside the opening of the carafe while being submerged in the coffee. Then I can put ice into the stainless cup and it cools the coffee it is sitting in without watering down at all. It takes about 2 min to get down to ice temperature

[@anthonym6078]

I mean I really like cold brew, but I'm super stoked to try out this recipe and brew method. Seems like no matter what you do with coffee that there isn't 1 "right" way to brew a certain coffee or a "wrong" way. I've got a feeling I'll be coming back to this video quite a few times until I memorize this recipe.

[@Morpheah]

Finally, thank you mate! Iced/freddo espresso next! Granted, it may only attract the greek viewers, but all 3 of us are gonna be eternally grateful! :)

[@Jjjutras]

I do a 18hr light roast Rwanda Rugali for my cold brew and it’s fantastic. Really nice punchy acidity. 👌🏻👌🏻👌🏻

[@dl4608]

Focus on extraction, not time, for better reliability and quality control. Immersion brews are equilibrium extraction, and if conditions are not consistent or optimal then brew quality will be more variable too. Allow enough time for equilibrium in your conditions…not just “X hours and it’s done”. How long is long enough? Get a tds meter and start monitoring, but once it stabilises anywhere between 22-24% that’s it, you’re done, and leaving it longer won’t extract anything more from it. You’ll be surprised at just how fast you get to 90-95% of extraction potential, even in sub-optimal conditions…but that remaining bit makes a big difference and is what takes most of the time to extract.

[@mynameisthis192]

Totally agree, from the get go I never agreed with brewing onto the ice. A piping hot fresh brew will transfer heat to the environment very quickly due to sheer temperature differences. Relying on ice to cool the first 10 degrees or so saves very little time and adds a lot of unnecessary water.

[@SergioCastillo87]

I kinda did this instinctively the first time, cause I just saw one of those recipes that won’t explain why you do things in a certain way so it didn’t seem necessary to me to pour over the ice at all. So I poured normally but as I was going to serve I realized immediately that the ice would melt which kinda defeated the presentation. So i cooled it down by adding some ice first to the drink. Now, I know better and hve 2 methods of doing it: prepare regular coffee using the inverted aero press technique with a longer steep time, this is going to use less water by default, then add the ice to cool it down and serve over ice. The other method is do a regular brew in the morning but prepare 2 cups, put the other in the fridge for the afternoon, then no need to chill with ice just serve with the ice already and add a bit of salt. Try it.

[@Pudgeums316]

Lance, Do you think fining up the grind size would improve that TDS a little?

[@josue.pereira.da.silva.junior]

I'd like to know that too. If the goal is to increase extraction, what would be the downside of simply taking the logical step of going finer?

[@TheMagicRoast]

This is brilliant my bro. It's just turning to spring here down under in New Zealand, so I took your method for a hoon side by side with the Jimmy Hoffmann method. I have to say, yours was a winner. It took longer to chill, but 5 minutes in the fridge, poured into an iced glass - wow. Winner winner chicken dinner!

[@aligokdemir6565]

What if we brew the coffee with normal ratio like 1:15 or 1:16 and then put our server inside a ice cold water to cool the coffee down. After the coffee cools down, we then add the ice and enjoy our fully brewed coffee? I need your thoughts on that. Because it also won't take much time for coffee to cool down if we place it in a ice-cold water.

[@Mercura111]

Kurasu did a similar method. It's on their channel

[@scottfaust1624]

Most interesting, Lance. I've been using a NextLevel LVL-10 "zero bypass" brewer (like a Tricolate but larger, y'all) for my iced coffee, and in fact 1:2 ice to brew water ratio I employ is pretty close to what's recommended as a "dilute" for this device even making hot coffee. Still your approach here is worth playing and experimenting (is there a difference?) with. Esp as I'm batch brewing and refrigerating in brim-filled air-tight containers rather than drinking immediately. (Maybe I don't need to chill as much as I think I do?) Current recipe: Coffee: 50g Ice: 280g Brew water: 560g Two blooms of 90g then 70g Two pours of 200g each Medium grind like for Chemex. Stir both blooms, 2nd more vigorously, with a WDT tool. Drop temp 3 to 5 degrees F for 2nd pour, which I begin with enough water still covering the coffee bed that it remains composed. (I don't want much if any agitation after the blooms. As you noted in your review of this device, it's allowing the coffee bed itself to act as a sort of filter. I suspect keeping fines locked in the bed is part of what allows this brewer to use longer contact times without producing bitterness.)

[@ChavsADV]

My personal findings for a ratio that works for us is 300 grams of ice, 500 grams of waters and 65 grams of coffee. We always pour out and leave extra ice in. To me it seems the key is to get the coffee cold quickly but not to leave it sit and melt the ice to water it down. To compensate for weakness and under extraction from not adding enough water is to grind finer but brew at a lower temp. I’m an amateur but I make pour over every day twice a day for the past 10 years and this personally tastes the best for me. I am interested to try these new methods though.

[@nagymartin9144]

How would you implement this method to the AeroPress? Would a longer steep time be beneficial compared to a "normal" (Daddy Hoff's) recipie? Thank you for all the work you do, Lance!

[@LanceHedrick]

nah- I wouldn't push so hard for fear of extracting some bitter or harsh flavors you don't want highlighted in an iced brew. If you want longer, then go a bit coarser!

[@TheMad106]

Whether you cool it on ice, whiskey stones or glass in ice, you could speed the process some more by use 2 stainless steel tumblers. Pour from a height back and forth in the tumblers above a sink. Increase the height as much as you can as as you go back and forth. You’d be surprised how fast it cools down

[@whisperer212]

Great video and concept, as well as quality of comments. Not the first to mention this, but I keep thinking that a stronger, more extracted brew to add to the ice could be made with an immersion method rather than a pour over: AeroPress, French Press, Clever Dripper, etc. That might solve the ‘not enough water to fully extract’ issue. I’ve also been pulling espresso shots into ice, which works well for me, but I do like variety…. Cheers and Thanks

[@kevadu]

I kind of do the "typical approach"...just not with a pour over. I use an Aeropress with the inverted method and an extended steep time to get as much extraction as possible with a limited amount of water, then press it over the ice. I find it works quite well.

[@stroopyy]

Surely the better option is to use some kind of immersion brewer? That way you can still get more extraction without being at the whims of percolated water volume

[@ihavenospacebar231]

Most household freezers are around 0 degrees Fahrenheit (Im in usa) but you can usually get coffin freezers (like the kind people keep in the basement) down to -40 Fahrenheit. This means colder ice and less dilution :) Or you can do what I do, brew and then dump into a frozen pyrex measuring cup (they don't break, promise) and then pour over ice. Minimal dilution and quite easy.

[@zanehodgen]

Hey Lance! Great video! Have you ever thought of brewing your coffee into a chilled container? For instance, you could set your glass pitcher into a bowl of ice and water while brewing the coffee. Then once it is cooled, you add it to a serving glass with ice? Perhaps this would allow you to retain the full extraction of a conventional pour over?

[@Komputiker]

Good idea only if you can confirm your container is borosilicate glass!

[@RewDowns]

I’ve always made cold brew with the moka pot then poured it over a giant ice cube in a whiskey glass and stirred it like a cocktail until cold, about 30 sec. Works great!

[@bm-br3go]

I guess I've been using a rather crude method to make ice coffee lol. The Adler recipe for the aeropress uses little water and at 80°C is very easy to rapidly cool if it's pressed over ice. It's been working well for me 🤷‍♂️

[@LanceHedrick]

As I say, brew what you like!

[@_Ciiitron_]

I'd be interested to see how this compares to a normal pour over made the night before and chilled in fridge overnight.

[@dhlehrenlos]

just make your ice cubes out of coffee haha

[@jjazz44]

Game. Changer. I’ve been enjoying some amazing iced coffee thanks to this technique. Thanks, Lance!

[@ShaunSpruch]

I use the Cold Wave flash chiller. Brew usual filter coffee however I like, and then flash chill, no dilution at all. really amazing!

[@murtazapishori1390]

"allowing it to cool down, more efficiently, our coffee" the academic in Lance comes out sometimes and its cute Great video as always mate! ❤

[@Frownigan]

Hey Lance, thanks for the video! Stupid question: why not do a 1:15 with hot water and then slowly cool it with as little ice as possible as you show here? Would it mess up something? I'm probably missing something..

[@LanceHedrick]

Concentration would be super low.

[@Frownigan]

@@LanceHedrick ah, shoot, thank you!

[@Yggsdrasilll]

What I do is freeze yesterday's coffee into ice cubes for today's Cold Brew. Same extraction right? So 1:15 ratio and add coffee ice to preferred temperature. Wonder what you'd think of that

[@ThanasisKatsadas]

Lance you should definitely try the Greek way of iced coffee. We have 2 main beverages here, Freddo espresso and freddo cappuccino. For freddo espresso you brew a slightly longer espresso shot (maybe 1:2,5-3 ratio), and then you add a couple of ice cubes (depending the size) and use a mixer for roughly 6-7 seconds, and the you pour over ice cubes. For freddo cappuccino, you make the same shot, but you mix full fat milk (3-4%) with a couple of ice cubes to make a foamy cold milk, and you pour over ice cubes the espresso shot first and then the iced milk. Give them a try!!

[@LanceHedrick]

Yeah! I lived in Greece for 4 months! Have had them plenty of times! Cheers

[@error.418]

What about using a frozen steel ball like in some of the espresso techniques for that initial cool down before pouring over ice?

[@darkrey_BriesVersion]

Hey, Lance! Do you have an Aeropress flash brew method? I’m wondering if this same method could be used with the aeropress somehow 🤔

[@coreycannon4511]

James Hoffmann does.

[@derekxiaoEvanescentBliss]

If you’re gonna wait till after brewing to add the ice, you may as well pour the coffee between two carafes at a height a couple times. At high temperatures, each of those pours can decrease temperature by 5F or more. Do 5 pours, then add ice.

[@Raditram]

Funny I did this just today by accident upon realizing I only have 30g of ice left, so I use more brew water, and to help the cooling process I put my cup / 2nd decanter in the freezer as well, it does wonders! What works for me is actually using distilled water as my ice. It works much better than using my mineralized brew water for some reason, less bitterness and astringency, wayy smoother. Also larger and clearer ice is FANTASTIC for iced coffee. At my house, we happen to have 2 fridges, 1 of the model is low tier ancient model so it doesn't really have the best freezer, but turns it's a blessing in disguise as it takes longer to freeze the ice and in turns it accidentally creates clearer ice.

[@JonathanBlackhall]

If you really want clear ice, boil the water first before freezing

[@aryapraagya]

I used to hate putting ice in most things except strong beverages like sodas because fridge ice does suck even if it's made out of soft water. For these flash brew though, I started rinsing my ice in filtered water, just a little bit melts the surface which I can pour out. Not only has it improved my coffees but I do it all the time now and I can enjoy iced water too. Third world problems 😀

[@rezazull9424]

Smart way to make iced coffee without bringing any effect to the taste, thanks for this lance

[@LanceHedrick]

Hope you enjoy! Another way to do it is full ratio and use frozrn whisky stones. I just didn't wsnt to suggest everyone go buy something when great iced coffee can be made with just ice! Cheers

[@loboleonardo]

Using a aluminum jar/pitcher won´t help it to get cooler faster as they conduct heat pretty well?

[@EthanF555]

Hey Lance great video! I'd like your thoughts on the method I like to use. I typically leave a stainless mug (yeti) in the freezer over night and brew directly into that. It seems to chill it enough to where I pour it over ice it doesn't dilute it as much. Cheers!

[@MrDanFrancisco]

Hi Lance, Do you think I could do something like this in a Moccamaster? Could I make a jug of batch brew and keep it in the fridge to pour on ice as and when? Where would I start with this idea?

[@LanceHedrick]

Just brew a concentrate and flash chill it with ice!

[@wolf-yw9wk]

as someone who has been in food for over 20 years i think the ideas people have for what’s good changes. i’ve seen palates change massively over the years. the “coffee tastes like it’s been filtered through a sock” idea, i will bet in some amount of years u will come to like chocolatey coffee. tastes will change from overly fruity high acid coffee which has been the palate for a decade or longer now, just like a brewmasters and chefs bakers etc end of day they are not all trying to get the most high end version of what they create on a daily basis. chefs don’t eat caviar every day, they eat fried egg sandwiches standing over a trash can at home, brew masters drink light beers from a can etc.. when i started in the food business 20+ years ago i sounded like you, i thought i understood what good was and over time i realized its different to everyone. i know a lot of people who favor the chocolatey cold brew over the acidic cold brew, there are more people than coffee people realize who can’t wait for the thin acidic coffee preference to balance out. in time u will seek out a different profile, time has a way of doing that to most all of us.

[@salarycat]

Hey Lance, I've been making "Japanese" ice coffee all summer, and your approach seems great, I'll try it out. Have you ever considered on pouring the coffee on a metal container, like a cocktail shaker, and cooling it without ever putting ice in it? It keeps the coffee pure, the downside is it's a bit more hassle to make.

[@samueldeguise3118]

So nobody gonna talk about probably the best lever espresso machine for home, right now on the market just behind him. This machine is gorgeous !!! I can't wait for the review of this one. The wait is painful !!

[@LanceHedrick]

hahaha! Patience, my friend! lol

[@hellothere272]

I like to use an Aeropress with 23 g of coffee and 250 grams of water (since that's the max that the aeropress can take). I let the coffee sit with the water for about 3 minutes (but the longer, the better), and then press down into 150 g of ice. I just find it easier and more consistent this way than if I use a V60.

[@alecfotsch3533]

I've had enjoyable results using the switch as an immersion brewer and 60%brew, 40%ice. I'm interested to try this method.

[@mikele7982]

Whenever I want ice flasked brew, I usually plan ahead and put water into my double wall tumbler the night before the right ratio. The next morning I would just brew my coffee to the tumbler with 1:12 ratio! The temperature of environment inside the tumbler is really cold, and with big, solid chunks of ice under there would definitely chill the coffee faster and better! Not to mention that the cold surface gonna trap the flavour way better which makes my flasked brew taste more flavourable than hot one, thinner but more flavourable!

[@jamesegelhofferman1669]

@LanceHendrick, by the time the 60g of ice melted, was the temperature about 60C?

[@miles611]

Sipping my iced coffee like a baller here

[@ajborow7615]

What are your thoughts on doing a regular 1:15 ratio to get that higher extraction % instead of 1:12 and then adding the brew to something like the hyper chiller where it’s surrounded by frozen water to chill the coffee then pour over ice if desired which shouldn’t dilute the brew.

[@camper1313]

Any thoughts about using an standard 1:15 ratio and just using stainless steel "ice" cubes to quickly cool down the coffee instead of normal ice cubes?

[@LanceHedrick]

Yeah! Go for it! Works well! I just can't be bothered to keep stones clean and frozen. And didn't want to suggest everyone have to buy something they don't need for a new process haha. But yeah!

[@miguelescobedo81]

and what if we do a large batch using our standard v60 recipe (in my case Lance’s “ultimate pour over”) and we put it in the fridge for 30 min?

[@ChrisPBacon710]

love this method. been doing this quite a while for my summer coffees. my method i sub 40% of the water weight by ice cubes in the carafe and do a 30 second bloom and two equal pours depending on size of the brew ect. thanks for sharing your method with us!!!!

[@AM2PMReviews]

I found if I mix cold brew with iced coffee it’s awesome. Also I want to know if I use a giant frozen metal ball, I can do filter 2.1 over top of it and it and it should be awesome. I will try it.

[@herring333]

What if you just dunk the whole decanter in an ice bath? You could use your regular recipe, and chill it from the outside rather than diluting it with ice. Is there a reason you want a lower extraction for iced coffee?

[@christrevvv]

Nice approach, Lance, as always. I'm wondering, what about using something like a Hario Switch with less water to maximize extraction and then adding the ice. That should increase the extraction without having to tweak your usual recipe a lot 🤔

[@Kandayu90]

Hi, thanks for the video but in the video you say a 1:3 bloom did you mean 1:4 bloom I have been doing 500g recipe the old and wanted to try this method and wanted to make sure I got the pours and ratio's right. Or was the Bloom supposed to be 90 grams of water instead of 60 and breaking up the pours into thirds? Thanks for the recipe and the help.

[@ShayanGivehchian]

The best iced coffee I ever had was at a cafe in Saigon brewed exactly like this with 100% "fine" robusta beans. It was like having a very nice whiskey on the rocks.

[@LanceHedrick]

Oh nice! Let me know if you try this!

[@franciscot]

So, what I usually do is, I brew my coffee normally to a proper V60 ratio for a good extraction. Then enjoy a few sips of hot coffee, and after it has cooled down to around room temperature, I drop some ice and stir. I'm sure it dilutes it a bit, but I wonder. Is there another downside to waiting for the coffee to cool down, other than time? Or am I losing other stuff during the waiting time?

[@MrGillb]

would whiskey stones work as a substitute for some of the ice?

[@Element_phil]

Good tip. We just make a 1L Pour Over let it cool to room temperature and put it in the fridge. It's delicious and we have been doing that for over a year. I am curious how this method tastes too and will give it a try.

[@jakegovostes]

How would you recommend getting a taste for acidity in coffee? I really do not enjoy light roasts especially for espresso, and I do enjoy cold brew. What is the best way to get acclimated to higher acidity levels and fruitiness in coffee? Also, how do you learn with espresso whether a shot is under extracted vs just acidic?

[@hnsjnthn]

hi lance, first of all thanks for all of your videos! really helps a newbie like me into the coffee world. i want to ask, how do i really know if i grind too coarse or too fine? its a bit hard for me to tell from the taste as of now, because i don’t think i even know how a balanced or a ‘good’ cup tastes like. looking at pictures doesnt help much too for me.

[@chrisdturner]

This might be a dumb idea, but I just thought that perhaps to get a higher tds without more water, what if you were to use the coffee you just extracted and pour it through the grounds once more? It'd be harder to over extract compared to using the same volume of water but might run into issues clogging the paper.

[@mattjohnson3737]

Love the tips! Just wondering if there is a significant difference in dilution if you use a single ice cube compared to a whole cup of ice? I always thought (but have never measured) that the same total amount of ice will end up melted once it’s fully cooled no matter how much ice you have in the cup-it’s just that more of each piece of ice melts if you have less and vice versa. Have you noticed a measurable difference in total ice melt using this method? Maybe the extra time to cool post-brew helps to melt less total ice?

[@waynemenzie]

I think you're right. The key variable is the extra time and the amount of passive cooling that happens. The relationship between the temperature and the amount of melted ice is defined by thermodynamics. For a given starting and ending temperature, the amount of energy required will be identical. But if that energy is delivered over a longer period of time, there will be additional passive cooling, so less ice would be required. As somebody pointed out, decanting several times prior to adding ice would also drop the temperature by a reasonable amount each pour.

[@TylerH266]

This gives a whole new meaning to the “burrrrr” man. Iced coffee dad jokes 😀

[@AlejandroPDX]

Well timed video before it gets to summer here in the US. Can’t wait to try this method. Thanks Lance!

[@hatikagura1325]

100 out of 99 scientist agree that there's still no proven way yet to unlove this guy

[@craigmcconomy9346]

What I've been doing to try to get the extra extraction is brewing 20g coffee : 200g water, then I *rebrew* the brewed coffee through the bed a second time, that second time onto 150g of ice. Lance - would love to hear your opinion on this!

[@LanceHedrick]

Yeah I'm aware of this method by ply. I don't think that extra brew does much except add to the bitterness.

[@maxpain3294]

i always have a second larger container with ice water on the scale, then place a steel milk jug in that container and drip into that (better thermal conductivity than glass). This way i cool the coffee down quickly without diluting it. Give it a couple of stirs in the end while still in the ice water, then pour it on ice. Very little ice is melting then, its ice cold and flavorful.

[@LanceHedrick]

yeah that's great! I love whisky balls and things that won't impart dilution. But, I wanted to present a much easier and more universal option so people didn't need to buy any new items to make it.

[@Valspartame_Maelstrom]

ever try the hario fretta brewer ? I use it now and then. it is pretty nice and makes a nice cup.

[@LanceHedrick]

Yeah! Does a good job!

[@Valspartame_Maelstrom]

@@LanceHedrick neopolitan ice cream flavored coffee shouldn’t exist. but, My wife just got some and she really likes it as cold brew.

[@akshayvij230]

What about brewing it normally with a 1:16 ratio and then chilling it for a few minutes in the freezer? (As an alternative to whiskey stones)

[@veronica9634]

i love the low acidity of cold brew, but the oxidation means that i have to be in the mood for it. Pilot has a brazilian blend coldbrew that i love, especially since a significant proportion of it is robusta. i love the strength and body that robusta offers, especially because it can stand up to the addition of a little oat milk. you try that with a specialty arabica and you lose everything that makes that coffee interesting. but as for the brazilian blend, it tasted exactly like an lightly sweetened fudge popsicle. (though i added no sugar) i love the chocolatey and nutty notes that most robustas are all about. i have never tried it with specialty arabica, but id have to agree that it doesnt sound appealing. that complex acidity is what so many people love about arabica.

[@christophermcastro9293]

Love the method to your madness, brother! This came at the perfect time for me. I was just getting ready to get a cold brew going when I seen your video. do you happen to have any advice on making larger batches? I would like to have some cold brew on deck to take to work on those long days.

[@sgarchetier]

Hmm...what about brewing over whiskey cubes? And when u say cold brew do you mean the type where u leave the grounds in the container to soak? Have you compared those iced water slow drip ones? Thx!

[@johnlindgreen]

I’ve had really good results with James Hoffmann’s Aeropress based recipe. No bitterness, just delicious. However, this Summer I plan to find some reusable “ice cubes” (maybe metal) and try out brewing normally over those to see how that works.

[@penleypepsi9510]

Does Hoffman have an iced aeropress recipe? Or are you talking about his faux espresso recipe ?

[@johnlindgreen]

@@penleypepsi9510 I’m talking about his iced Aeropress recipe as I said. A few years back on his KZbin channel.

[@_ssarine]

Could this be scaled up for larger brews? Between my wife, daughter, and I we drink iced coffee consistently.