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A few weeks ago, I shared some of the cold brew techniques I have been tinkering with this spring. While we are on the subject of refreshing iced coffee recipes (and the weather is turning from warm to hot), I thought I would share my absolute favorite method of making iced coffee.
I call them Iced Aeropress Shake-Ups and it seems that everyone I introduce them to is hooked. If you own an Aeropress, you owe it to yourself to try this recipe out.
If you don’t own an Aeropress, you can try a similar technique with a flash brewed pour-over, or get an Aeropress…
Like the three cold brew techniques in my previous post, I cannot take credit for this method. The credit for making me aware of this technique goes to the I Brew My Own Coffee Podcast where they mentioned shaking up a concentrated Aeropress brewed over ice in a mason jar (I am unsure which episode but I recommend starting from the beginning and listening to them all).
Iced Aeropress Shake-ups
Delicious, refreshing and addicting… the only problem with this recipe is that you will start cruising through the coffee.
If you are new to brewing with the Aeropress, I would advise you stop and check out my Aeropress tutorial before continuing this recipe. It can save you some frustration and unanswered questions.
You will need:
- Aeropress (and filter)
- 125 grams of ice (plus or minus 25 grams) plus about 100-125 grams more for post shake-up.
- 125 mL of water
- 1 pint wide-mouth mason jar with lid
- 17.5 grams of coffee ground medium
- Place your 125 grams of ice into your mason jar and place the Aeropress base (assembled with filter and filter holder) onto the jar.
- Grind your coffee and put it into the Aeropress base. I typically don’t rinse my Aeropress filter but if you would like to, rinse the filter before you place the Aeropress onto the ice filled mason jar.
- Start a timer. Pour 50 grams of 195 degree water (about a minute off of boil if you don’t have a thermometer) over the coffee and let it bloom for 30 seconds.
- After 30 seconds, stir the slurry a few passes and pour in the rest of your 125mL of heated water.
- Place the plunger (don’t press yet) onto the Aeropress and wait until the timer reaches 70 seconds.
- Plunge the the coffee onto the ice, stopping when the Aeropress starts to hiss.
- Remove the Aeropress and place the lid onto the mason jar (make sure the lid is on tight).
- Shake the jar vigorously until the ice is melted (or nearly) about 30-45 seconds. The coffee should look frothy and delicious when you are done.
- Remove the lid, add a few more cubes of ice (100-125 grams) and enjoy.
Tips and Tricks
- This recipe can be doubled if you would like to make enough iced Aero for two people. When I double the recipe, I will typically replace my mason jar with a cocktail shaker and decant into separate serving vessels post shake-up. This will give your beverage plenty of room for shaking and frothing up.
- In addition to adjusting the grind and brew time, if you are not getting great results with the recipe above, try your favorite Aeropress recipe substituting some of the water for ice. You can even start with a mason jar straight out of the freezer for a little extra help cooling your brew down.
- You can brew your iced Aero ahead of time. Simply leave the lid on your mason jar after you shake it up and place it into the refrigerator. When you are ready to drink it, shake it up for about 15 seconds (to get it nice and frothy again), add ice and enjoy.
There you have it, I have been making this recipe since last summer and it never disappoints. It is frothy, refreshing and can really bring out some great flavors from your coffee. Give it a try and let me know if you have any questions or ideas for adaptations.