James Hoffman's Immersion Iced Coffee
From a Barista
James Hoffman uses a Clever brewer to steep the coffee for about five minutes before letting it drip through its paper filter into a carafe with ice.
In the video, James mentions an Aeropress XL recipe to make about 3 cups, but the ratios and fundamental method would be the same for a Classic or Clear or Go. This recipe makes one cup (~250mL).
James Hoffman also recommends preheating the brewer in this technique, contrary to his ultimate Aeropress recipe.
Ratios for Immersion Iced Coffee (Using 75g/L)
1 Cup: 19g coffee, 165g hot water, 85g ice
2 Cups: 37.5g coffee, 330g hot water, 170g ice
3 Cups: 56.5g coffee, 495g hot water, 255g ice
4 Cups: 75g coffee, 660g hot brew water, 340g ice
Important: You have some flexibility on these. They don't need to be super precise. Ice isn't often sized compliantly.
Recipe details:
Coffee:
Water:
Equipment:
- Grind 19g of coffee, finer than pour over setting (but not close to espresso fine).
- Preheat your AeroPress. Set brewer in standard position on a server.
- Add coffee and then 165g of fresh boiled, clean, soft water. Start a timer.
- Make sure all the coffee is mixed with the water and no dry pockets remain.
- Place the plunger on top of the brewer to create a vacuum.
- Steep for at least 5 minutes (or 4 minutes for darker roasts).
- Place 85g of ice straight from the freezer into a carafe.
- Press the Aeropress onto the ice.
- Once finished, stir in any remaining ice.
- Serve over ice and enjoy!
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James Hoffmann, Ethiopian, Tim Wendelboe