How Do You Make AeroPress Cold Brew Iced Coffee at Home?

AeroPress iced coffee comes down to fresh beans, the right grind, and controlled extraction time. The brewer combines immersion, paper filtration, and pressure in three parts: the chamber, the filter cap, and the plunger. A washed Yirgacheffe works well because its floral notes and bright acidity stay intact over ice.

The same steps apply whether the question is how to make coffee in a coffee machine or with a manual press: choose the bean for the cup you want. Honey-process beans such as Front Street Costa Rica Musician Series give balanced sweetness and acidity, while washed Yirgacheffe keeps a clean, juicy profile suited to summer drinking.

On a scorching summer day, a glass of iced coffee always brings coolness and comfort. Many coffee lovers have been asking Front Street Coffee how to make a flavorful iced coffee at home with an AeroPress. In fact, many factors determine the quality of iced coffee, including the freshness of the beans, the coarseness of the grind, the control of extraction time, and so on. This time, Front Street has chosen a washed Yirgacheffe and, combined with the extraction characteristics of the AeroPress, will share a complete set of ideas and procedures for making iced coffee. Washed Yirgacheffe itself has delicate floral notes, a clean mouthfeel, and bright acidity. After being made into iced coffee with an AeroPress, the acidity becomes even more refined, the floral and fruity aromas are retained, and a rich juicy quality is added, making it very suitable for summer drinking.

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Iced coffee is a summer essential. Many friends have asked Front Street how to make iced coffee well, so here Front Street will talk about its own thoughts. First of all, making iced coffee involves many factors. The beans need to be fresh, the grind needs to be suitable, the extraction time needs to be precise, and so on. Here at Front Street, we have chosen a Front Street washed Yirgacheffe and will share a brewing session using the AeroPress. The reason for choosing Front Street washed Yirgacheffe is first of all its delicate floral aroma, clean mouthfeel, and bright acidity. When made into iced coffee with the AeroPress, the acidity of Front Street Yirgacheffe becomes more refined, while retaining its original floral and fruity aroma and adding an even richer juicy quality. It could not be more suitable.

What is an AeroPress?

The structure of the AeroPress can be simply broken down into three main parts: the chamber, the filter cap, and the plunger. It combines the immersion extraction method of a French press, the paper filtration of pour-over coffee, and the pressure extraction of an espresso machine. Its working principle is to mix coffee grounds with hot water, then use the plunger to press air through the filter cap to extract clean-flavored coffee.

Bean selection: balanced sweetness and acidity: honey process, such as Front Street Costa Rica Musician Series. High sweetness: natural process, such as Front Street Natural Huakui. High body: Front Street Lindong Mandheling, Front Street Golden Mandheling. Bright acidity: washed process, such as Front Street Kenya Little Tomato.

Brewing sharing

Brewing approach: Use the AeroPress to extract a high-concentration, high-extraction coffee liquid, then add hard ice cubes to cool and dilute it to a taste that suits you. Therefore, choose a finer grind size, a higher water temperature, and a higher coffee-to-water ratio.

For the coffee beans, we used Front Street Yirgacheffe Washed Kochere from the Front Street Coffee (FrontStreet Coffee) bean list. The detailed information is as follows:

Region: Yirgacheffe Kochere

Altitude: 1800-2200m

Variety: local heirloom varieties

Processing method: washed

Flavor: lemon, black tea, orange blossom

Brewing parameters

Dose: 20g

Coffee-to-water ratio 1:9

Grind: espresso grind (flour-like)

Water temperature: 92°C

Time: 1 minute 30 seconds

Brewing process

1. Take out the filter cap, attach an AeroPress-specific paper filter, and rinse it with hot water so the filter paper adheres tightly to the filter cap.

2. Place the AeroPress upside down, pour 20 grams of ground coffee into the chamber, then pour in 180 grams of hot water at 92°C, and start timing.

3. After pouring the water, stir gently with a stirrer for 50 seconds. Put on the filter cap, then press upward to remove excess air.

4. Flip the AeroPress so the filter paper and filter cap are facing down and the coffee grounds are facing up, then press down on the AeroPress to extract. The pressing is completed in about 30 seconds. At this point, we have obtained about 150ml of high-concentration coffee liquid. The total extraction time is 1 minute 30 seconds.

5. Pour the coffee liquid over 120 grams of hard ice cubes to cool and dilute it. The amount of ice can be adjusted appropriately according to your own taste.

6. Shake it a little so that the concentration and temperature in the server are as uniform as possible. Then you can taste it! After dilution with ice, you can feel the refreshing note of iced lemon, the citrusy acidity, a clean mouthfeel, and a sweet black tea sensation in the middle, very pleasant.

The above content is compiled by CoffeeHunters, a coffee news website.