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!

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 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!

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?

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

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 🙏🏼🙌🏼

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

Awesome timing. Just made it this afternoon. Refreshing!

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.

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 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.

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

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!!!!

Ah the mastermind timing

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!

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

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

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

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

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

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

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

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.

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! :)

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

Have been looking forward to a video like this!

I just tried your method and I'd like to say it's pretty good!!

Was literally needing this video today

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

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

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.

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.

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.

Never try new recipes with my best coffee, but I used some old coffee beans and it still turned out delicious! Literally just put ice cubes in the fridge the night before for the legendary recipient of awesome Piggy Back’s recipe (JH), but I always find your recipes have that X factor. Great timing on the video. I know cold brew sucks - buttt if you had to make it, I’m curious what your method would be! I’ve used my French press in the past and that was (I’m ashamed to admit it) actually kind of tasty!

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.

Thank you thank you good to get your guidance Lance !

Yayyy new video in time for summer ❤

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

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!

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.

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

Ply's double brew method has worked super well for me so far, I'm gonna try out this one next

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?

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

Perfect timing for this video, thank you! Any tips for iced lattes?

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.)

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!

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.

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!

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.

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

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

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.

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.

thank you for the validation i needed

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).

I haven't had bad results making flash brew for a few years now during summer. I just do as you mentioned in the intro. It's really the only way to drink cold coffee without any syrup, ice cream or whatever else.

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.

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

Thank you for this, this is awesome. Any thoughts about using a Switch? Maybe steep the last pour?

YESSS, love it when a new video comes out

Thanks again for doing this Lance. (I had asked about this on Reddit) Can you comment on your flow rate(not sure if you’re using that mode on your scale) and how you feel about less agitation with a melodrip. Would using that change your ratio?

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

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.

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

Today is a bit windy, but I'll wait for a bit to enjoy that recipe with my next brew. Thanks a lot, as always!

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.

Man it's awesome you've made a less bypass brew, you could swap the ice for frozen steel balls and therefore have ny dilution at all:)

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.

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.

Some really good points tucked in there 😉 interesting, your comment about bitterness in flash brews though. Never experienced that. I also find 1.3-ish TDS for iced coffee to be too low to taste cold. I definitely prefer 1.75-ish. But then I haven't had problems getting 19% extraction either. I think multiple pours are important here. But, yeah, cold brew does SUCK! 😜

Watching this while downing my second cup of cold brew >:) Can't wait to try your recipe later!

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!

Just in time!!! Love you burr man!!

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.

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.

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.

Lance, what do you think of the Whiskey stone or other frozen stone to have the coffee flow over? I have seen this for shots of espresso as well, I wanted to try it on my flair with a small whiskey stone under the shot itself..

Have you tasted if there's a perceived difference in the freshness between the method suggested here vs making a pour over and storing it in the fridge until it gets cold?

Thanks Lance, I feel so validated right now ;)

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’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!

Two questions here: 1) Why not using typical by-pass inverted method Aeropress recipe but using ice as by-pass? 2) What about using a regaular V60 ratio and let it cool down in the freezer (appart from the time constraint issue)?

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!

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.

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 🤷‍♂️

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!

Also try to brew it first into a thick and heavy pot and second poor it into another pitcher before adding ice. It cools the coffee really good and you need even less ice

more like this! even if it didnt work for me as well as the 60 40 method. i wil try it again. you are now my third fav person from arkansas, after haystacks calhoun and bill clinton!

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.

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.

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.

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?

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!!

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?

Any chance you could experiment with brewing in an ultrasonic cleaner? I don't know if anything good can come out of it but I'm curious to see it.

That was a nice video, thanks Lance! Now, what’s your cold brew recipe?