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Iced Coffee with Immersion Brewer
"James Hoffmann uses immersion physics and saline to make fruity roasts explode with intensity over ice. This method preserves a thick, crystal-clear profile that stays structurally bold even as the drink dilutes."
James Hoffmann
Tips & Preparation
Reason to try:
- Immersion brewing is better than percolation for iced coffee due to more even extraction at finer grind settings.
- Longer steep times (4-5 minutes or more) improve extraction and result in cooler liquid, requiring less ice.
Variations:
- Hario Switch: Up to 30g coffee, 260g water, 140g ice. Can use fast-flowing papers with coffee first, water second.
- AeroPress: Limited capacity, but AeroPress XL can brew 50g coffee to 440g water with 220g ice.
- French Press: Not ideal due to metal filter causing bitterness. Use saline or filter through cloth if necessary.
Preparation:
- Adding a tiny amount of salt (saline solution) can decrease perceived bitterness in cold coffee.
- Lighter, fruitier, and juicier coffees (e.g., washed Kenyan or Ethiopian) are recommended.
- Use a finer grind than pour-over but not espresso fine.
- Preheat the brewer for better extraction.
- Don't get ice out until needed.
Recipe Steps
Preheat brewer
Add 330g of hot water to the Clever Dripper.
Add 37.5g of finely ground coffee. Stir to combine.
0:00
Steep for 5 minutes (4-7 minutes is acceptable).
4:45
Add 170g of ice to a carafe.
5:00
Release the brew from the Clever Dripper into the carafe with ice.
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