James Hoffmann's Iced AeroPress
From a Barista
I'm surprised that no one has shared this yet... but James Hoffmann provided an iced recipe in his famous AeroPress video series.
It's essentially a scaled-up version of his "ultimate technique" with ice as bypass.
This low-dose recipe yields a big cup of icy, juicy goodness, perfect to sip on during hot weather.
Recipe Notes:
This recipe uses 400ml of water:
- ~240 ml of hot water (for pouring);
- 160ml of ice (in the vessel the coffee is brewed into).
- Additional ice is used for serving (see step 10).
You can scale down the recipe if you want a smaller cup.
Adjust for darker roasts by:
- coarsening your grind
- increasing your dose
- dropping your water temperature
As James recommended in the video, feel free to use as much hot water as possible. During my testing, I did 270mL pours and still got great results.
All credits go to Mr. Hoffmann.
Tried this recipe? Let us know what you think, in the comments below.
Recipe details:
Standard
4:30
Paper Filter
Coffee:
22g
finer end of Medium (finer than pour-overs)
A Light Roast
Water:
100°C / 212°F
400mL
Equipment:
- Place 160g of ice cubes in your decanter.
- Prepare AeroPress in standard position atop your decanter (no need to rinse filter).
- Boil your water, weigh and grind 22g of coffee.
- Put coffee into AeroPress. Tap/shake to level the coffee bed.
- Add 240ml water right off the boil, aiming to wet all the coffee during pouring.
- Start a timer, immediately place the piston piece into the top of the brewer (a few mm in). Wait 4 minutes.
- Holding the brewer and the piston, gently swirl the brewer. Wait 30 seconds.
- Press gently all the way.
- Swirl to melt all ice (this brings the mixture back to a normal concentration).
- Serve over fresh ice cubes.
Comments ()
Login or create an account to join the conversation.
Popular search terms include
James Hoffmann, Ethiopian, Tim Wendelboe
James Hoffmann, Ethiopian, Tim Wendelboe