James Hoffmann — Iced Coffee
James Hoffmann won the 2007 World Barista Championship and founded Square Mile Coffee Roasters. This is his iced coffee recipe, which uses bypass brewing to ensure the coffee is an appropriate strength after the ice melts.
Brew spec
- Method
- Upright
- Cup type
- Iced Coffee
- Coffee
- 22 g
- Water
- 240 g
- Temperature
- 95°C
- Ratio
- 1:11
- Grind size
- Fine
- Brew time
- 4m
- Steps
- 9
Grind converter
Fine · ~450 µmGrinds ~0–1090 µm
Recommended setting
13
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads James Hoffmann's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
22 g coffee · 240 g water
Fill your cup with 160 g of ice.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 22 grams of ground coffee
- 240 grams of 95ºC water
How to brew
- 1
Fill your cup with 160 g of ice.
- 2
Place a paper filter in the cap and attach it to the brew chamber. No need to rinse the filter.
- 3
Add 22 g of ground coffee to the brew chamber.
- 4
Pour hot water over the grounds until it almost reaches the top of the brew chamber. It should be somewhere around 240 g.
- 5
Insert the plunger at the top of the brew chamber. Let steep.
- 6
Hold the cup, brew chamber and plunger, and give it a gentle swirl.
- 7
Let sit for a little while longer.
- 8
Press gently into the cup. Keep pushing all the way through the hissing.
- 9
Since most of the ice will have melted, transfer the contents into a chilled glass with fresh ice.