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.

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!

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?

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!

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 :)

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!

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

Ah the mastermind timing

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

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.

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.

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.

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.

Honestly I add like 30ml of hot water to instant coffee and add rest cold tap water. I chug it down, not the best thing in the world but it’s cold and has caffeine.

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

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.

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

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

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.

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.

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

Sipping my iced coffee like a baller here

I've been making my iced coffee this way for years because it allows some of the more delicate flavors to stay in the cup

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

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.

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!

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

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!

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.

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.

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! :)

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.

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.

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 🙏🏼🙌🏼

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.

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

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

11:44 Suddenly, a thirsty Hugo appears!

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.

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

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!

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 !!

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.

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

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).

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.

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

Unhinged lance is best lance

Lancy, you teach me so much every video. Thank you

As others have said, whiskey stones are definitely the way for the iced coffee. You can use your exact same recipe so you don’t have to worry about dialling in an iced recipe as well.

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.

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

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.

Have been looking forward to a video like this!

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 🤷‍♂️

Lol if you had me draw “the internet’s barista” it WOULD BE IDENTICAL (down to the tattoos) to this dude. 🤣

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!!

Awesome timing. Just made it this afternoon. Refreshing!

Was literally needing this video today

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.

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!

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.

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!!!!

Can’t be the only one thinking that hot drinks actually cool you down unlike cold drinks

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.)

Me watching you channel is like Randy March watching the no-no channel... excellent material btw - thanks

My trick for making iced coffee is making coffee as usual, then adding ice 😎

I argue with my sister all the time over this, I just can't tolerate cold brew. This is worth a try

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.

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 🤔

Just made my best ever flash brew with this recipe. Thanks, Lance!

That nurri leva in the back, I'm in love.

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.

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.

Once again, a great video! You nailed it with this recipe.

Thank you for this well timed video. I tried it this morning & crafted the best iced coffee I’ve ever had! ☕️😄👌🏼

Another idea like whiskey stones but without extra purchases needed: freeze water in a bag, put ice bag into coffee until chilled, remove bag.

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?

That's what I've been looking for. Thanks for sharing!

This looks really good ty! I've struggled with the standard pour water over ice technique for the reasons you gave so I'm excited to try this. Also regarding cold brew, I once got this limited time light roast from Whole Food's brand Allegro Coffee called Girls Gotta Run. I decided to make cold brew with it since my sister likes that method a lot. And OMG it came out tasting so fruity and amazing! To this day I've never gotten a cold brew to taste like that.

YESSS, love it when a new video comes out

Completely agree, definately dont brew directly into ice, the higher the temperature, the greater the heat it displaces to the environment. Let it throw off that heat during the brew THEN add it to the ice.

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

Lance "refreshing, crisp, and... refreshing" Hedrick

Yayyy new video in time for summer ❤

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!

Making tower of V60 01 with coffee + V60 02 with frozen whiskey rocks + chilled server with ice, pouring into the frozen mug with ice) However, ratios are smth to work with... Damn hot summer this year...

I just put the carafe in a water bath (tap temperature) and then I add ice in my cup. If a want to go colder I use a second ice bath.

Pro tip. Use an insulated mug which helps in keeping the coffee cold and slow the ice melt. Taste great too longer.

I love coffee. I even roast my own but the last thing I want it to ever taste like, is juice.

If you haven't try the greek style Freddo Espresso/Freddo Cappuccino you can't love cold (or iced) coffee. We are talking about pure iced espresso without melting ice making your cup of coffee watery (at lest for the first 40minutes :P )

The way I do it is I just do a normal heart brew and then afterwords brewed I put the glass into an ice bath and I left that she’ll it once it gets chilled I didn’t put ice on it

My physics brain doesn't comprehend how adding the ice later is "more efficient" at cooling the brew. Heat is heat, and unless you're hyper-chilling your ice (which actually sounds like a good way of doing this), you won't get the brew to be as cold as the traditional flash brew, no matter when you add the ice, because you're adding less ice. But that's not more efficient, it just doesn't get you as cold.

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.

I usually make ice out of coffee brewed in the same way as my flash brews. Turns out nice and you don't have to worry about diluting.

My man Lance has converted in to Ron Jeremy

I think the 60/40 it's "simple", and "fast" to get a target T°, like if you are "hurry", it's easier, but, If you want to take your time, ritualize and sort like that, 80/20 It's a fantastic recipe, thank's Lance!.

Great video. Will definitely try the recipe, as it makes total sense. Now, as an unrequested side note... I think the "cold brew sucks" approach (yes, I know you're just being cheeky, and I get your humor since I've been watching you for a long time) is a bit harsh since there's people building entire businesses and shops around cold brew. You are speaking to a very tight and specific audience that might take this the wrong way and end up affecting those businesses. Just a side note with much love and respect!

I would always fill a metal boston shaker with ice water to get it as cold as possible, make a normal coffee and pour it into that with some ice and then shake it

Aeropress is the best device for flash brews in my opinion. 24,5 grams of coffee, 200 grams of boiling water, 200 grams of ice, 3 minutes steep, about 17 clicks on comondante. I get nice sweet and well extracted cup of coffee