Japanese Iced
Japanese-style iced AeroPress method. Brew a strong, hot concentrate directly onto ice. The rapid cooling locks in aromatic compounds for a bright, complex iced coffee.
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- Coffee
- 20 g
- Water
- 130 g
- Ratio
- 1:6.5
- Temp
- 100 °C
- Grind
- 3 fine
- Ice
- 130 g
- Total
- 1:30
- Servings
- 1
Method
-
0:00Pour
Pour 130g of boiling water over grounds. Stir once.
+130g 10s slow -
0:10Stir
Stir vigorously for 10 seconds.
10s -
1:00Press
Press directly onto a glass filled with 130g of ice.
20s -
1:30Done
Stir to melt remaining ice. Serve immediately.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Brew at double strength over ice. The ice melts and dilutes the concentrate to drinking strength. Use boiling water and fine grind for maximum extraction from the reduced water volume. Fill your glass with 130g of ice before pressing.
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100g
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