Iced
Open in appHoffmann's iced coffee method: brew concentrated onto ice. The ice dilution brings it to proper drinking strength.
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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
- 5:00
- Total
- ~400 ml
- Yield
Method
5:00 · total-
Pour 1 / 50:00
Pour 240g boiling water into AeroPress.
+240g→ 240g Fill briskly -
Wait 2 / 50:15
Insert plunger a few mm to seal. Wait 4 minutes.
-
Swirl 3 / 54:00
At 4:00, swirl gently. Wait 30 seconds.
-
Wait 4 / 54:30
Press gently onto ice. Swirl to melt and serve.
-
Done 5 / 55:00
Brew complete (~5 min total).
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 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.