Cold Brew
Open in appAeroPress's official quick cold brew: room-temperature water and thirty seconds of constant stirring pull a smooth, low-acid concentrate in two minutes instead of the usual overnight steep. Dilute and serve over ice.
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Parameters
- 20 g
- Coffee
- 100 g
- Water
- 1:5
- Ratio
- 20 °C
- Temp
- 5 medium-fine
- Grind
- 2:45
- Total
- ~100 ml
- Yield
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Method
2:45 · total-
Pour 1 / 60:005s
Pour 100g gently.
+100g→ 100g Fill gently 20°C -
Swirl 2 / 60:0535s
Stir continuously.
30s -
Steep 3 / 60:401m30s
Let it steep.
1m 30s -
Prepare 4 / 62:105s
Insert the plunger to create a vacuum seal.
-
Press 5 / 62:1530s
Press down slowly and evenly.
30s -
Done 6 / 62:45
Concentrate ready. Dilute to taste, or serve over ice.
Notes
Original source
Recipe by AeroPress, published at aeropress.com.
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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.
