Japanese Iced

AeroPress by AeroPress

AeroPress's Japanese-style iced method brews a concentrated hot extraction directly over ice, where immediate chilling preserves volatile aromatics. The result is a bright, complex cold cup rather than a long-steeped cold brew.

1:9.4 Ratio

2:30 Total

16g Dose

94°C Temp

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Parameters

16 g
Coffee: 150 g
Water: 1:9.4
Ratio: 94 °C
Temp: 3 fine
Grind: 100 g
Ice: 2:30
Total: ~250 ml
Yield

Grind · 3/10 · fine

FINE COARSE

What is 3/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:30 · total

Before you brew

1 Add 100g of ice to the server

Pour 1 / 6
0:00

10s

Pour 150g and stir to saturate the bed.

+150g→ 150g 94°C
Swirl 2 / 6
0:10

10s

Stir vigorously.

10s
Steep 3 / 6
0:20

1m35s

Let it steep.

1m 35s
Prepare 4 / 6
1:55

5s

Insert the plunger to create a vacuum seal.
Press 5 / 6
2:00

30s

Press down.

30s
Done 6 / 6
2:30

Press complete.

Notes

Load the carafe with 100g of ice and press directly onto it, then swirl the carafe until the ice melts. A fine grind and very hot water compensate for the reduced brew-water volume; stir until dilution is uniform, then taste before adding more ice so the cup does not become thin.

Original source

Recipe by AeroPress, published at aeropress.com.

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AeroPress

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In the cup