Nick Puffer
Nothing screams disappointing more than an iced coffee that tastes like weak, bitter water wearing a disguise of melted ice cubes. And, unfortunately, that’s all too often the case. If you’re tired of making (or worse, buying) iced coffee only to feel underwhelmed by the taste, you’re not alone. But hold onto your AeroPress because renowned coffee expert James Hoffmann might have the solution you’ve been craving.
His “Immersion Iced Coffee” method promises not only simplicity but also a flavor-packed experience that outshines traditional cold brew efforts. Curious? Let’s explore what makes this method special, how it works, and how you can brew up an iced coffee that tastes as bold and clean as your favorite specialty café’s offering.
Here’s the thing. Iced coffee can be amazing, but for many people, it becomes a sad compromise. Too often, you’re sipping something that’s either too bitter, too weak, or straight-up boring. And when you’ve poured half your morning into making a watery cold brew or heavily watered down drip coffee, the disappointment stings even more.
That’s where immersion iced coffee comes in. It’s fast, straightforward, and prioritizes flavor. No waiting hours for cold brew and no expensive coffee concentrate machines required. This method hits the sweet spot between convenient and café-worthy. Let’s find out how.
If you’ve dabbled in specialty coffee, you’ve probably heard James Hoffmann’s name mentioned with reverence. A former World Barista Champion, author of The World Atlas of Coffee, and YouTube content creator with millions of subscribers, Hoffmann is a trusted authority in the coffee world.
His approach is refreshingly approachable, combining scientific curiosity with a simple mantra: coffee should taste good and be fun to make. The immersion iced coffee method fits his philosophy to a tee, striking a balance between technical precision and everyday practicality. When Hoffmann shares tips like this, the coffee community listens, and with good reason.
Now, you might ask, “What makes James Hoffmann’s immersion iced coffee method different from, say, cold brew or just brewing hot coffee and pouring it over ice?”
Here’s the magic. Immersion iced coffee uses a process where coffee is brewed as a hot concentrate and then cooled with ice to lock in flavor while keeping the boldness intact. Unlike cold brew—which requires a 12- to 24-hour wait time or a lot of guesswork with ratios and extraction levels—this method works quickly and consistently. And unlike the quick-and-dirty hot coffee over ice method, immersion iced coffee doesn’t end up tasting watered down.
Brewing in hot water at the ideal temperature (between 195°F and 205°F) allows optimal extraction of the coffee’s oils, acids, and sugars. This ensures you’re pulling out all the good stuff (like rich cocoa or citrusy notes) without over-extracting and getting that nasty bitterness.
Curious about the science behind it? Check out our piece on the best water temperature for coffee extraction.
The method uses a shorter brewing time compared to cold brew, making it much faster and more forgiving for busy mornings. No steeping for hours. Just brew, cool, and enjoy.
The clever addition of ice immediately cools the coffee post-extraction. Think of it as “locking in” the flavor while preventing oxidation that would dull the flavors over time (an issue with some cold brews).
Here's what you're here for. Follow these simple steps to try James Hoffmann’s immersion iced coffee method at home:
Grind 18g of coffee slightly finer than your usual V60 setting. You want more resistance to slow the drain, but not so fine that it clogs.
Set up your V60 with a filter over a decanter or server. Rinse the filter with hot water and discard the rinse.
Add your coffee grounds and gently level them out. Start your timer.
Pour 160g of freshly boiled water over the grounds all at once, fully saturating the bed. No bloom or pulses—just one clean pour.
Immediately plug the bottom of the V60 (using your finger, a flat spoon, or a drain-stopper) to hold the water in place, creating immersion.
Let the coffee steep for about 5 minutes (or 4 minutes for darker roasts).
Add 90g of fresh ice to your serving carafe or glass.
Remove your stopper or finger and let the coffee drain directly onto the ice.
Stir gently to help the remaining ice melt and chill the coffee completely. Serve as-is or over fresh ice for an extra touch. Expect a clean, bold flavor—nothing like the watered-down iced coffee you’ve had before!!
Prep Time: 5 Minutes
Servings: 1
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I used to roll my eyes every time someone asked for their drip coffee “over ice.” It always ended the same: a watery mess and a disappointed sip. And honestly, I didn’t blame them.
James Hoffmann’s immersion method finally offers iced coffee that doesn’t feel like a compromise:
Brews hot and full-bodied, then cools instantly over ice
Faster and more consistent than cold brew — no overnight waiting
Doesn’t need fancy gear — just a V60 and a little attention
Bold flavor stays intact without tasting diluted
Easy to tweak for different roasts, ratios, or moods
Welcome to Coffee Slang—I’m Nick Puffer, a former barista turned coffee enthusiast. What started behind the counter became a passion I now share with others. Join me as we explore the craft, culture, and lifestyle of coffee.
Once you master immersion iced coffee, expand your horizons with these iced coffee staples:
What I love most about Hoffmann’s immersion iced coffee is how it cuts straight to the point. It’s fast, easy, and delivers exceptional flavor without the wait time or complexities of cold brew. Plus, the ability to tweak it to your liking (stronger concentrate, flavored add-ins, etc.) makes it endlessly versatile.
If you’ve got five minutes and some coffee beans at home, there’s no excuse to put up with flavorless iced coffee again. Have questions or tips for mastering Hoffmann’s method? Drop a comment below—I’d love to hear how your iced coffee experiments are brewing!
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