The case for putting ice in your thermos (when you’re brewing hot coffee)

The case for putting ice in your thermos (when you’re brewing hot coffee)

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The case for putting ice in your thermos (when you’re brewing hot coffee)

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The case for putting ice in your thermos (when you’re brewing hot coffee)

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Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


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The case for putting ice in your thermos (when you’re brewing hot coffee)

The case for putting ice in your thermos (when you’re brewing hot coffee)

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

The case for putting ice in your thermos (when you’re brewing hot coffee)

For a long time now I've had a bit of a vendetta against thermoses. The intention of a thermos is to hold your coffee at a hot temp so that you can drink it slowly throughout the day, but in my experience, the coffee is too hot to drink and turns acrid long before I get to drink it. I've certainly never dumped out thermos coffee because it was too cold, but I have often dumped it because it just tasted bad and harsh. For a long time, I've attributed this bad flavor to some interaction between the stainless steel and the coffee, but recently I've realized that it's not the material in the thermos (it happens no matter what material it is) but it's the high temperature that the coffee is being held at for extended periods.

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To solve this, I've been testing adding a few ice cubes into my thermos to chill the coffee down slightly to 140 F or so to make it drinkable immediately and to reduce the cooked flavor that results at holding it at high temps. The result has been everything I've wanted from a thermos, flavorful, fruity coffee for long enough periods that I can drink it slowly over time. I have two rough starting point recipes below, essentially the same ratio. YMMV depending on the coffee, the brew temp, the type of thermos, etc. so play around until you get your desired result.

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1) 18 g coffee : 270 g water : 30 g ice

  • Brew the 18 g of coffee as desired, targeting a slightly higher strength than preferred (I've been using a V60 to good results but no reason not to use any other brewer). Slightly prewarm the thermos with the preheat water, then just before the coffee is added into the brewer, add 30 g of ice. In my experience this led to approx. 140 F coffee.

2) 36 g coffee : 500 g water : 50 g ice

  • Brew as above, warming the thermos up then adding the ice just before the coffee. Adjust ratios as needed to hit preferred strength and temperature.

That's it! This isn't a fully fleshed out and rigorously tested idea, just something I've been messing around with and enjoying the results, I hope you have some fun and good results with it. Cheers.

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The case for putting ice in your thermos (when you’re brewing hot coffee)

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

The case for putting ice in your thermos (when you’re brewing hot coffee)

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