Iced
Open in appAeroPress's official iced method for the Go: a strong 1:6.7 concentrate brewed with boiling water and pressed straight onto ice. The flash chill locks in a bright, clean, fruity cup without watering the flavour down.
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Parameters
- 18 g
- Coffee
- 120 g
- Water
- 1:6.7
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 120 g
- Ice
- 1:20
- Total
- ~240 ml
- Yield
What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
1:20 · totalBefore you brew
- 1 Add 120g of ice to the server
-
Pour 1 / 60:0010s
Pour 120g gently.
+120g→ 120g Fill gently 100°C -
Swirl 2 / 60:1010s
Stir vigorously.
10s -
Steep 3 / 60:2020s
Let it steep.
20s -
Prepare 4 / 60:405s
Insert the plunger to create a vacuum seal.
-
Press 5 / 60:4535s
Press down slowly and evenly.
35s -
Done 6 / 61:20
Press complete.
Notes
Original source
Recipe by AeroPress, published at aeropress.com.
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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.
