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Iced

by James Hoffmann AeroPress

Hoffmann's iced coffee method: brew concentrated onto ice. The ice dilution brings it to proper drinking strength.

  • Citric
  • Fruity
  • Medium-bodied
  • Light roast
  • Medium roast
  • Long
  • Beginner
Total
5:00
Ratio
1:10.9
Coffee
22 g
Temp
100 °C

The Iced recipe by James Hoffmann for the AeroPress uses 22 g of coffee and 240 g of water (1:10.9 ratio), at 100°C, with a target brew time of 5:00.

Parameters

Iced
22 g
Coffee
240 g
Water
1:10.9
Ratio
100 °C
Temp
4 medium fine
Grind
160 g
Ice
5:00
Total
1
Servings
Grind · 4/10 · fine-medium
FINE COARSE

Method

5:00 · total
  1. 0:00
    Pour

    Pour 240g boiling water into AeroPress.

    +240g 15s Slow
  2. 0:15
    Wait

    Insert plunger a few mm to seal. Wait 4 minutes.

  3. 4:00
    Swirl

    At 4:00, swirl gently. Wait 30 seconds.

  4. 4:30
    Wait

    Press gently onto ice. Swirl to melt and serve.

  5. 5:00
    Done

    Brew complete (~5 min total).

Notes

Place 160g of ice in your serving vessel before brewing. The hot coffee melts the ice to the right dilution. Serve over fresh ice after.

More AeroPress recipes

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Other Aeropress methods

More by James Hoffmann

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Original source

Recipe by James Hoffmann, published at aeroprecipe.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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