Go Cold Brew
Open in appGota's overnight adaptation for the AeroPress Go uses a compatible Flow Control filter cap to keep the water in the upright chamber. A medium-fine dose and room-temperature water steep overnight, then a slow press produces a smooth, low-acid, chocolate-forward cup with no ice or dilution needed.
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You'll need
-
AeroPress valve cap Required
A valved cap that replaces the AeroPress stock cap to stop dripping, hold water for longer steeps, or build back-pressure for espresso-style shots. Common models: AeroPress Flow Control Filter Cap, Fellow Prismo, Joe Presso (for a true espresso shot, the Prismo’s pressure valve).
Recommended AeroPress Flow Control Filter Cap · Fellow Prismo · Joe Presso
Parameters
- 16 g
- Coffee
- 200 g
- Water
- 1:12.5
- Ratio
- 20 °C
- Temp
- 4 medium-fine
- Grind
- 18h
- Steep
- ~200 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
Before you brew
- 1 Fit the Flow Control cap with 1 paper filters.
- 2 Set it on the cup.
- 3 Add 16g of grounds.
-
Pour 1 / 6
Fill the chamber gently.
+200g→ 200g Fill gently 20°C -
Swirl 2 / 6
Stir 5 times.
-
Prepare 3 / 6
Insert the plunger to create a vacuum seal.
-
Steep 4 / 6
Let it steep undisturbed.
12h–24h -
Press 5 / 6
Press down slowly and evenly.
-
Done 6 / 6
Cold brew ready.
Notes
Original source
Recipe by Gota Team, published at aeropress.com.
Community
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Other Aeropress models
View all Aeropress modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a plastic cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
