How to Make Iced Coffee at Home by James Hoffmann
I. The Recipe (Iced Filter Coffee)
This technique modifies the standard filter coffee ratio to account for the flavour loss and dilution that occur when coffee is chilled and poured over fresh ice.
1. The Ratio and Grind
- Coffee Dose: Use 5 grams more per litre of water than you normally would (e.g., 65 grams per litre).
- Why? Cold coffee loses aromatic intensity, and the final drink will be diluted by the serving ice.
- Grind Size: Grind a little bit finer than you usually would for hot filter coffee.
2. Ice to Water Split (40% Ice / 60% Water)
- Brew using a split of 40% ice and 60% hot water by weight.
- Example (500ml Brew): 200 grams of ice and 300 grams of hot water.
- Note: The precise amount of ice needed depends on its temperature (e.g., a domestic freezer's ice is colder than a standard ice machine's).
3. The Brewing Steps
| Step | Time | Detail |
|---|---|---|
| Setup | — | Place the required amount of ice (40% of the total water weight) into the decanter/server. |
| Bloom | 0:00 | Pour 2 to 3 times the weight of coffee as water (e.g., 30g coffee, 60g–90g water). |
| Wait | 0:45 | Allow the coffee to bloom for at least 45 seconds. |
| Main Pour | 0:45–3:00 | Pour the remaining hot water onto the grounds, aiming to stretch the brew time between 2.5 to 3 minutes |
| Final Stir | End of Pour | At the end of the pour, gently stir the slurry once in a circular motion and then once in the opposite direction. |
| Finish | End of Drawdown | Once the coffee has drawn down, swirl the decanter thoroughly to melt any remaining ice. (If you still have large ice pieces, you used too much ice). |
| Serve | — | Pour the chilled coffee over fresh ice cubes in a glass. |
II. Why This Method Works
- Preserves Origin Characteristics: Brewing hot extracts all the complex, vibrant, and aromatic compounds that define the coffee's origin. Cold brew, by comparison, often removes these characteristics, making the coffee taste generally chocolatey and low-acidity.
- Rapid Chilling: Brewing hot coffee directly onto ice instantly chills the liquid. This rapid temperature drop locks in the volatile aromatics extracted by the hot water, preserving the flavour profile.
- Maximising Extraction: The biggest challenge is achieving proper extraction with less hot water. Using a slightly finer grind and a longer bloom time (at least 45 seconds) helps maximise the extraction of flavor compounds.