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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