집에서 상쾌한 아이스 필터 커피 만들기

아이스 필터 커피는 담그는 시간이 길고, 분쇄가 곱고, 콜드브루 물을 사용하면 더 맛있습니다.

### 궁극의 아이스 필터 커피 가이드
* ☕ 아이스 필터 커피는 **뜨겁게 추출한 후 차갑게 식힌 후 얼음으로 희석**하는 방식으로, 기존 방식보다 약간 느리지만 더 좋고 쉬운 기술입니다.
* 🌡 추출 시간이 길수록 더 좋은 추출이 가능하며, **4~5분 이상이면 정확한 시간 스트레스 없이 추출**할 수 있습니다.
* 식염수 몇 방울을 추가하면 **차가운 커피의 쓴맛을 줄이는 데 도움**이 됩니다.
* 🍇 아이스 필터 커피에는 **세척한 케냐와 에티오피아 원두처럼 가볍고 과일 향이 강한 커피**를 추천합니다.
* 📏 이 레시피는 **물 1리터당 75g의 커피**를 곱게 갈아 **2/3의 뜨거운 물과 1/3의 얼음 비율**로 사용합니다.
* 🍹 커피는 **시원하고 상쾌하며 맛있어야** 하며, **복잡하고 깔끔하며 단맛이 가득**해야 합니다.
* 🛠 클레버 드리퍼가 레시피에 사용되지만, **하리오 스위치나 에어로프레스 XL**과 같은 다른 침지 추출기도 적합할 수 있습니다.
* ❌ 프렌치 프레스는 금속 필터가 있어 차갑게 식힐 때 쓴맛을 증가시키는 부유 커피 입자가 많기 때문에 **아이스 필터 커피에는 사용하지 않는 것**이 좋습니다.

(upbeat music). (upbeat music continues). Today, we're gonna talk about a better way to make iced filter coffee. Now, there's two schools of thought when it comes to making delicious cold coffee drinks. There's cold brew, that's coffee that is brewed with cold or room temperature water, and then there is coffee that's brewed hot and chilled and diluted by ice. And that's what this is gonna be. That's iced filter coffee. And I've made a video about this in the past, a video using a pour-over to get really great results. And I think I used the pour-over because iced filter coffee really was popular in cafes. They've got big batch brewers. That was how the technique kind of became popular. Now, there is obviously a downside to everything. This might be a better and easier technique. It is, I'll say now, a little bit slower. What I'll do is I'll walk you through some

of the experiments I did to
kind of develop this recipe. Then I'll go into the recipe itself, walk you through step by step, and then to finish up,
we'll cover the kind of different tips and
tricks you might think about when using different immersion brewers. It's kind of embarrassing to me that I didn't think of this video sooner. It's actually a really
obvious solution to a problem. But I also think about the fact that over these last few years,
we've made loads of videos and we've learned some
things along the way. And I kind of wanna highlight the moments of learning for me that
happened in the past. And this all should have started with a video I made awhile back called Immersion Brewing is Better Than Percolation Brewing. Now, iced filter coffee has
a fundamental challenge. Because we're gonna dilute it
when we chill it with the ice, we're gonna use less water
to brew our coffee with.

Water, when we brew, is kind of a solvent, and when we have less solvent, it's harder to dissolve the flavors from the grounds. When we compared percolation brewing and immersion brewing, especially at finer grind settings, we saw immersion did a better job, a more even job of extracting the coffee than percolation did. When you get really fine and you're trying to pass water through a bed of coffee, it's more likely to channel where there are kind of quick routes through that over extract while everything else kind of under extracts. It tastes uneven, sour, and bitter at the same time. It's not ideal. That typically doesn't happen in immersion brewing. And that was where I thought, Oh, this is gonna be the solution to the problem of iced filter coffee. But then I started to experiment some more, and it takes me to another video. We did one called Understanding the AeroPress.

where we experimented with
all sorts of variables and tried to get to an
ultimate AeroPress technique, and one of them was steep time. Now, I said in that video that my four-minute steep
was a little bit better than my two-minute steep, and I didn't think it was good enough to justify the additional time. I wanted lots of people
to be able to use this as a daily driver recipe. But Jonathan Gagné picked on that. He is a noted coffee
person, astrophysicist, author of The Physics of Filter Coffee, excellent, linked down below. You should check it out. He said, Well, hang on a second. If four minutes was better than two, well, what about six, eight and 10? Then he developed the AeroPress technique, now known as the Gagnépress where you steep your
AeroPress for 10 minutes. The results are very delicious. Now, I'm not saying you have
to steep this for 10 minutes.

What I am saying, though, is while we're gonna use a longer steep to get a better extraction, there's no kind of stress about hitting an exact brew time. If you miss this by a minute, you're good. If you miss it by three minutes, you're good. This is a very tolerant technique, especially when it comes to time. As long as you cross a threshold of say four to five minutes, somewhere there, depending on whether it's a light roast or a dark roast, you're gonna be fine. And that made me think of something else. If my brew time is longer, is my resulting liquid cooler? So I did some simple comparisons. I brewed a pour-over and checked the temperature of the liquid coming out the bottom of that from a sort of short iced pour-over style brew and compared it to a six, seven-minute steep time in something like a Clever. And yeah, the liquid coming out

that would be hitting the
ice was notably cooler. I mean, a few degrees Celsius,
but still notably cooler. Why would you care about this? Well, the cooler the liquid is, the less ice you're gonna
need to use to chill it down. And the less ice you need, the more you can turn
that back into brew water. You can sort of trade
it back into the brew, and that will help with
your extraction again. The one other video I wanna
highlight that we made in the past that I realized
was kind of useful here was a video called The
Magic of Salt in Coffee. For most people, adding a tiny amount of salt to coffee decreases
the perceived bitterness. Now, often this is a great trick when you're served really terrible coffee, but cold coffee has a higher
level of perceived bitterness, and I realized that saline,
salt, was a great solution here. It's really easy to make up. You can buy a cheap dropper like this.

You're looking at an 80:20 ratio, so you could do say five grams
of salt in 20 grams of water. Dissolve it and here, we're
gonna be using two, three, maybe four drops depending
on your preferences and how bitter the coffee
itself is going to be. What we're gonna end up with is this, a coffee full of complexity
because we brewed it hot and we did a good job with the extraction, but it is cool and
refreshing and delicious. One other quick note: I would recommend lighter,
fruitier, juicier coffees because they do so well as iced filter coffee,
washed Kenyan coffees, washed Ethiopian coffees in particular. Very, very delicious, though pretty much any
coffee is gonna taste great, and this it should be full
of clarity and sweetness. Should be a good time. Ah, perfect. Start the day on a hot, sunny day, a refreshing drink halfway through.

or a little pick-me-up
before you hit the gym. Speaking of which, it's time now for an ad for this video's sponsor,
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Let's get into the recipe. We're gonna start with
the dose of coffee used, and this is where things get, for me, a little bit tricky to explain. I'm gonna talk about brewing water as kind of the defining
thing because we often talk about a dose of coffee per
liter of brewing water, and if you're brewing a pour-over, you might use 60 grams per liter of water. So if you brew half a
liter, you'd use 30 grams. In case the maths is still
a little bit confusing, we'll leave some example recipes
around, say, one typical cup of coffee, two, three, four,
so you can work with that and hopefully get a bit
more guidance that way. This would brew what I
think would be two cups of coffee for people. We're gonna do that, but we're
gonna split our 500 grams of brewing water up into
brewing water and ice, but we're gonna change our
dose quite dramatically.

We're not gonna use 30 grams,
we're gonna use 37.5 grams, which calculates out
at 75 grams per liter. There's two reasons for this. One, I want a slightly
heavier dose to compensate for any dilution that happens
of the finished cold coffee in the glass while I'm drinking it. And two, technical, and I'll link a video that explains this, but immersion brews produce,
for a matching extraction, slightly weaker coffee
than pour-over brews, and so we need to compensate for that too. As for the grind size itself,
it is really pretty fine. It's not espresso fine. What I'll do is I'll
show you espresso fine, this grind setting, and then let's say a two-cup
pour-over kind of setting. So it's probably a little bit closer to the pour-over than it is to espresso, but it is a notably finer grind setting because we can use that with an immersion brew without
a worry about channeling.

Now, we're gonna use the Clever today for our brew method. We'll talk about different techniques and switch arounds with that. The Clever is a great immersion brewer. It's one of my favorites. It's got a great deal of capacity, which I think is helpful. It's easy to use and it's inexpensive. It does benefit from putting water in first and then coffee. Not all immersion brew methods work that way. I'll touch on it in a second, but that's what we're gonna do here. Now our brew water. We're gonna carve it up 2/3 hot, 1/3 cold. With 500 grams of water, that's not the neatest thing in the world, so we'll call it about 330 grams of brew water and then we'll have about 170 grams of ice in this particular case. You could go up or down five grams. Nothing bad is going to happen. You know, you can kind of be a little rough.

with these measurements. It's okay, but approximately
2/3 hot, 1/3 iced. You can obviously preheat your brewer. That's helpful because
you're trying to brew as hot as you can, get as much
extraction as you can. I'm gonna put 330 grams in here. (Weber catch cup clinking) You can obviously use a teaspoon to mix. If you happen to have a
needle distribution tool, these are great. But for this, let me be
clear, not essential, just kind of useful. I'm gonna ask you to steep
this for five minutes. If you really can't
wait, then four is okay. If you miss that, if you go
to six by mistake, seven, it's gonna be okay. It is still going to be very delicious, so don't worry about that. Pro tip, do not get your ice out until you actually need it. That means kind of when
you get to four minutes,

go and get some ice at that point, just so the ice is as cold as possible and not gently melting in your carafe while it's waiting for
your coffee to brew. (coffee pouring) (coffee pouring) Again, it's a little slow. Patience is required. I promise, it will be rewarded. There will be some ice left. Do give it a stir. (ice clinking) Probably using the wrong spoon for this. Hang on, something a bit more appropriate just to make sure we chill
it down as fast as possible. And when pretty much all the
ice is gone, we're ready to go. Don't forget your saline, two, three drops is plenty. If you've got fancy ice, feel free to ice your
glass in a fancy way. (coffee pouring) And you will have a
delicious little beverage. (ice clinking) Mmh! Tastes like Kenyan Coffee, which it is, juicy, fruity, nice kind
of black fruits in there,

little acidity, lovely
texture, lovely sweetness. That's a very enjoyable
drink, and it's easy to make if you're willing to invest a little bit in terms of time. I did say I'd touch on some
other brewers along the way, and it seems worth mentioning a few bits and pieces about them. So first up is the Hario Switch. It's another steep and release brewer. It's one I really like. Obviously, it's a kind
of traditional cone shape, as opposed to the Melitta
shape of the Clever. Its capacity is a little bit smaller. At these higher ratios, I've had some success up to
about 30 grams of coffee, which would then mean 260 grams of water and 140 grams of ice in there as well. The good thing about this is there's loads of paper options available. You can get fast-flowing papers, slower-flowing papers,
should you want that. It means with, say, a fast-flowing paper,

you could do coffee first, water second, but in every other situation,
I think hot water first, coffee second, is generally my preference, but it's a super versatile
and wonderful little brewer for making this kind of coffee with. Next up, the AeroPress. I know some people don't see
it as a pure immersion brewer because you are pressing water
through coffee at one point, but because so much of the
extraction is done in kind of immersion conditions, I
think it's an immersion brewer. This is great. Obviously, the capacity,
again, a little bit limited, but there is the new AeroPress XL. This is sort of comically large. We're still testing and
playing around with it. This we've had success
brewing 50 grams of coffee to about 440 grams of water with 220 grams of ice down below. Hopefully these ratios are now
making more and more sense. But yeah, this has been
good for a big, big brew.

bigger than anything
else we've really tested. You might think that this
would be the solution to a really big brew, but there's a downside when
it comes to the Cafetiere. Cafetieres, French presses, are great. You know, I love them. I think they make
delicious, delicious coffee, but when it comes to iced filtered coffee, they have a significant downside. They're metal filtered coffee,
which means you have a lot of suspended material,
basically tiny little pieces of coffee floating around in the beverage. And while my recommended technique reduces that quite dramatically,
they're still there. It's kind of unfiltered coffee, and when you chill coffee down, you experience a lot more bitterness from those little tiny pieces. If you're absolutely in a kind of pinch and you have to use this,
maybe go a little bit heavier on the saline. You can filter a French press brew, but I really don't recommend it. It'll be very slow and very frustrating.

You pour this through a V60 filter, it'll just clog and choke,
and take a really long time. You can get good results
filtering it through cloth. I really like cloth brewers, but there's so much work
to maintain that cloth, keep it tasting good, and clean and fresh that I don't really recommend it. So the coffee from this is
very good, but when it comes to a chilled finished drink, I think you do need ideally
a paper filter involved there just to minimize the bitterness, give you a bit more clarity. I think it makes
ultimately a better drink. And so whatever the weather,
if you have an infusion brewer at home, I hope you give
this technique a try. And if you do, well, let me
know down in the comments below and let me know if you think I've missed out
one particular infusion brewer that should have been included here, whether there's some tips or
tricks that you wanna share.

with your infusion brewing at home. We'd love to hear from you. Thank you again to CoPilot
for sponsoring this video. The link's in the description, the QR code's on screen right now. But for now, I wanna say
thank you so much for watching and I hope you have a great day.

Immersion Iced Coffee: A Better & Easier Technique

Hi! My name is James, and I make videos about anything and everything to do with coffee, occasionally food and sometimes business/entrepreneurship. I create how-tos, guides, reviews, vlogs, video essays and mini-documentary films. In the real world, I've started a few companies, I wrote "The World Atlas of Coffee" and "How To Make The Best Coffee At Home". I do a little advisory work for startups too.

If you want to get in touch, drop me a line but please read these two things first:

1. I don't do paid reviews. I have a Patreon that helps me buy the products I want to review to prevent bias (then I give them away!)
2. I get a lot of email, so sadly I can't help with queries about which equipment you should buy.

TO GET IN TOUCH PLEASE REACH OUT VIA WEBSITE: https://www.jameshoffmann.co.uk/contact-me
Management: Ziggurat XYZ


James Hoffmann

아이스 필터 커피 마스터하기: 더 나은 추출 기술

아이스 필터 커피는 다양한 실험을 통해 개발된 느리지만 더 나은 핫브루와 칠링 방식으로 만들 수 있으며, 이는 더욱 고른 풍미를 추출하기 위해 개발되었습니다.

침수 추출은 특히 미세한 분쇄 설정에서 여과 추출보다 아이스 필터 커피의 근본적인 문제를 해결하는 데 더 효과적인 것으로 밝혀졌습니다.

커피를 장시간 침지하는 AeroPress 가네프레스 기법은 맛있는 결과를 만들어내는 것으로 입증되었으며, 아이스 필터 커피를 완성하는 새로운 접근 방식을 제공합니다.

추출 시간이 커피 맛과 온도에 미치는 영향

추출 시간은 유연하게 설정할 수 있으며, 최적의 추출을 위해 4~5분을 권장합니다.

추출 시간이 길어지면 액체가 더 차가워져 과도한 얼음의 필요성이 줄어들고 추출이 개선됩니다.

차가운 커피에 소량의 소금을 첨가하면 쓴맛을 줄여 음료의 복합적인 맛과 상쾌함을 향상시킬 수 있습니다.

코파일럿 피트니스 앱 사용의 이점

CoPilot은 일대일 온라인 개인 트레이너와 함께 책임감, 유연성, 개인 맞춤화를 제공하는 피트니스 앱입니다.

이 앱을 통해 사용자는 운동 루틴을 쉽게 조정하고, 트레이너와 소통하며, 목표와 선호도에 따라 운동 계획을 맞춤 설정할 수 있습니다.

14일 무료 체험판을 통해 나만의 전문 피트니스 및 건강 코치가 제공하는 혜택을 경험해 보세요.

완벽한 콜드 브루를 위한 커피 추출 매개변수 조정하기

더 많은 양의 커피를 사용하면 희석되는 것을 보완할 수 있으며, 미세한 분쇄 크기는 에스프레소보다 푸어오버에 가까워 채널링을 방지할 수 있습니다.

용량과 경제성으로 유명한 클레버 브루어는 온수 2/3, 냉수 1/3의 비율로 사용해야 합니다.

5분 동안 커피를 담그고 +/- 1분 조절 옵션을 사용하면 맛있는 콜드브루를 만들 수 있습니다.

다양한 브루어리로 아이스 커피 만들기

맛있는 아이스 커피를 만들기 위해서는 올바른 스푼을 사용해 커피를 저어주고 빠르게 식히는 것이 필수입니다.

하리오 스위치는 다양한 용지 옵션을 갖춘 다용도 브루어리이며, 에어로프레스 XL은 대용량 아이스 커피를 추출할 수 있는 용량을 제공합니다.

침수 추출로 잘 알려진 에어로프레스는 제한적이지만 우스꽝스럽게 큰 XL 버전으로 아이스 커피를 만드는 데도 적합합니다.

카페테리아에서 아이스 필터링 커피를 이용할 때의 단점

카페티에르는 뜨거운 커피에는 적합하지만 금속 필터로 인해 쓴맛이 나는 아이스 필터 커피에는 적합하지 않습니다.

프렌치 프레스 추출물을 종이나 천으로 여과하는 것은 어렵고 시간이 많이 걸릴 수 있습니다.

인퓨전 추출 과정에서 종이 필터를 사용하면 쓴맛을 최소화하고 차가운 음료를 더 맛있게 추출할 수 있습니다.