Cold Brew
Open in appAeroPress official quick cold brew method. Uses room temperature water and constant stirring to extract without heat. Produces a concentrate in just 2 minutes that's then diluted with cold water.
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Parameters
- 20 g
- Coffee
- 100 g
- Water
- 1:5
- Ratio
- 20 °C
- Temp
- 5 medium-fine
- Grind
- 2:25
- Total
- ~100 ml
- Yield
Method
2:25 · total-
Pour 1 / 50:00
Add 100g of cold/room temperature water.
+100g→ 100g Fill gently -
Stir 2 / 50:05
Stir constantly for 30 seconds.
30s -
Wait 3 / 50:35
Rest for 90 seconds.
90s -
Press 4 / 52:05
Press slowly into an ice-filled glass.
20s -
Done 5 / 52:25
Add cold water to taste. 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 steel 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.