Living in Northwest Florida, iced coffee is an important caffeine vehicle during the summer.
I’ve made iced coffee in my AeroPress before, and it’s a little awkward, but I’ve never done it this way; I simply use a very dense coffee-to-water mix — around 25 grams of coffee for around 150 grams of water — and I let the ground coffee bloom inverted for about 45 seconds instead of the 10 second blooming used in the normal, non-inverted AeroPress. Then I press the hot coffee directly over ice with a little sugar, milk, and vanilla extract underneath it. It’s delicious, but it’s not the best iced coffee I’ve ever had.
I prefer the cold-brewed French Press method for making coffee concentrate1, but this AeroPress method looks like it might be pretty good. I’ll be trying this the next time I go to make iced coffee.
Yes, the salt trick at the end works. Just trust them.↩