Iced
Open in appJames Hoffmann's iced AeroPress method brews a concentrated extraction directly over ice. Meltwater supplies the planned dilution, yielding a properly balanced cold cup rather than a hot-strength coffee merely chilled.
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Parameters
- 22 g
- Coffee
- 240 g
- Water
- 1:10.9
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 160 g
- Ice
- 5:15
- Total
- ~400 ml
- Yield
What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
5:15 · totalBefore you brew
- 1 Add 160g of ice to the server
-
Pour 1 / 60:005s
Pour 240g briskly.
+240g→ 240g Fill briskly 100°C -
Prepare 2 / 60:055s
Insert the plunger to create a vacuum seal.
-
Steep 3 / 60:104m
Let it steep.
4m -
Swirl 4 / 64:1035s
Swirl gently. Let it steep.
5s -
Press 5 / 64:4530s
Press gently with the weight of your hand.
30s -
Done 6 / 65:15
Press complete.
Notes
Original source
Recipe by James Hoffmann, published at aeroprecipe.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.
