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Marco Arment's AeroPress Iced Coffee Recipe

Mon, 30 Jul 2012 Ā«permalinkĀ»

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.

  1. Yes, the salt trick at the end works. Just trust them.