Iced AeroPress Recipe
Dose: 20 g coffee
Water: 200 ml
Water type: Filtered Tennessee water, Lotus water’s “Simple & Sweet” recipe, or Third Wave Water diluted by 10–20% (with Distilled water or low TDS Reverse Osmosis water).
Water temperature: 188–195°F. 194°F was used for this coffee. You can also experiment all the way up to boiling.
Grind: Medium-coarse. 720-840 microns burr spacing. Roughly 24–28 clicks on a Comandante; 28 clicks was used here.
Brew Method
Pre-wet the filter in the AeroPress cap. Smooth out any creases and remove trapped air bubbles so the filter sits completely flat as it dries.
Insert the plunger into the AeroPress and pull it back to approximately the #4 mark. This creates enough room for the full brew.
0:00 | Quickly pour 200 ml of water. Rotate the AeroPress 360° during the beginning of the pour to wet all of the grounds, then continue pouring aggressively into the center.
Lightly agitate the floating grounds a stir with a spoon.
Put the cap on and let the coffee steep undisturbed.
Add a few pieces of ice to your serving vessel while you wait. About 3 pieces works well; more ice will be added afterward.
2:00 | Flip and plunge. Carefully flip the AeroPress onto your serving vessel and plunge steadily for about 20–30 seconds.
Add approximately 30 ml of colder water after brewing for more clarity and sparkling acidity. If you prefer a heavier-bodied cup, or plan to add milk or sugar, skip the additional water.
*Large ice melts much more slowly than lots of small cubes, which helps prevent excessive dilution. If you only have small ice, allow the coffee to cool for a few minutes first, or place the vessel in an ice bath before adding the ice.
Final brew ratio before dilution: 1:10
Watch the Brew