Last year we published an Aeropress guide with a rather presumptuous title: “The Only Aeropress Recipe You’ll Ever Need.” We stand by the recipe, but we’ll be the first to admit the Aeropress is an extremely versatile brewing device that can be used in a variety of ways. You can even use your Aeropress to make iced coffee.
The theory behind our iced Aeropress recipe is very similar to our December Dripper guide: extend the contact time to help compensate for the more concentrated brew ratio. Like an iced pour-over, we’re flash-chilling hot-brewed coffee for a crisper acidity and more sweetness.
Most of the actually brewing technique is similar to our regular Aeropress method– so it doesn’t hurt to review that before giving our iced Aeropress recipe a go. As usual, we think this recipe works best with bright and fruity coffees, especially coffee from Ethiopia, Kenya, or a high elevation Colombia, like Huila or Cauca.
What You’ll Need
- 20 Grams of coffee, medium-fine grind. (Go slightly finer than your pour-over grind).
- An Aeropress. For obvious reasons.
- A Pitcher— (pro tip: if you use a metal pitcher, place in the freezer for 10-15 minutes for a colder brew.)
- A Scale
- Ice Cubes — we like perfect cubes, for a better chill without too much dilution
Place 100 grams of ice in the metal pitcher. Put two rinsed filters in the Aeropress. Add coffee and place on pitcher.
Quickly add 200 ml. of almost boiling water. Carefully insert plunger to create a vacuum to keep coffee from dripping through (it’s fine if a little already has).
After one minute, remove plunger and stir the slurry. Carefully reinsert plunger.
At two minutes, very slowly begin to press the plunger. The press should take 45-60 seconds.
When you remove the Aeropress, most of the ice should be melted.
Serve over fresh ice and enjoy.