![]() Some people estimate that 17 grams of coffee will come out to about 2 ½ tablespoons, but again, it depends on your grind. Different sized beans or coffee grounds or ice cubes will leave different gaps of space in a measuring cup-generally, large chunks will leave larger gaps, and smaller chunks will leave smaller gaps. You’ll notice that the measurements above are in grams-as annoying as it is, just as in baking, using a scale is really the only way to get accurate measurements in coffee. Immediately pour this concentrate over your ice, stir and enjoy. ![]() (A big rocks glass is nice!) Now plunge, slow and steady, stopping when you hear the hiss. ![]() Meanwhile, weigh out 102 grams of ice in your serving glass. Stir the mixture, place the plunger on top, and let sit for two minutes. So: you’ll use 17 grams of coffee (ground slightly finer than table salt) and 170 grams hot water, just off the boil (roughly 205☏, if you’re taking temperatures). All you’re going to do is brew a hot coffee concentrate in the Aeropress, using a ratio of 1 part coffee to 10 parts hot water. This method gives you iced coffee that’s vibrant and balanced.īefore you get started, if you’re using a paper filter, you may want to rinse it with hot water first and discard any water, and set up your Aeropress on a sturdy cup or mug. For Aeropress iced coffee, there’s a lot of hubbub about a cold-water two-minute method that the Aeropress website recommends, but I preferred Moser’s flash-brewed recipe when I put them head-to-head.
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