Sweet, Bright and Iced!
From an Enthusiast
I find coffee the most interesting and tasty when it's sweet, acidic and fruity, and I especially enjoy iced coffees!
However, most of the recipes I've been able to find involve cold brew, dark roasts, or room-temperature water. As much as I love these, I also find myself craving Ethiopian sun-dried or honey-processed coffees for the natural sweetness and poppy acidity.
I found this recipe and made some modifications so hopefully, you can enjoy this too! Mellow, aromatic, flavorful and tea-like, this recipe will be the perfect one to satisfy your last-cold-coffee-before-the-winter cravings!
Recipe Notes:
- 2 paper filters can be used instead of the Aesir filters
- I also prefer swirling to stirring as it doesn't tear the filter (like I've done before!) and in my experience, has the same effect.
Tried this recipe? Let us know what you think, in the comments below!
Recipe details:
Coffee:
Water:
Equipment:
- Fill a carafe or glass with 150g ice, and place your Aeropress on top.
- Grind 20g coffee on a medium/fine setting. I used 13 clicks on the Comandante C40 Mk3.
- Pour 50g of your water into the Aeropress and swirl well to break up any clumps. Let bloom for 30 seconds.
- At 0:30, quickly pour the remaining 100g of water in circles.
- Give it a good swirl, then put the plunger on top to retain heat and prevent dripping. Let steep for 2 minutes.
- At 2:30, steadily press for 30 seconds over the ice. Stop before you hear the hiss.
- Swirl the carafe to evenly cool the coffee. Serve in a chilled glass, and enjoy!
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James Hoffmann, Ethiopian, Tim Wendelboe