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A Recipe For Shaken Iced Aeropress Coffee
Written by: Garrett Oden
When it comes to iced coffee, cold brew and iced pour overs seem to get all the love. But these aren’t the only ways to brew iced coffee. If you have an Aeropress, you don’t have to miss out on all the Summer coffee fun.
This Shaken Iced Aeropress recipe is quick, forgiving, and brews a glass that’s rich, well-rounded, and aromatic. It also produces a thin layer of foam at the the drink’s surface, which contributes towards an exciting mouthfeel and makes the experience unique.
This is a recipe that can impress. Next time your cold brew coffee loving friends are over, make iced coffee via this recipe and how them how delicious iced Aeropress coffee can be.
Why The Aeropress Is Great For Iced Coffee
Part of what makes the Aeropress so forgiving and simple are the markings on the brewer. As long as you always insert the plunger into the brewing chamber the same way, you can count on these markings to give you fairly accurate volume measurements without needing a scale.
The included Aeropress scoop also reliably scoops 14-16g of coffee when the beans are level and 17-18g when the scoop is heaping. Together, these make it so that you don’t need a scale for measuring ingredients.to make rich and balanced coffee.
This recipe is going to use 17.5g of coffee and 175g of water.
With the plunger inserted into the brewing chamber of the Aeropress enough so that the rubber seal is fully covered and coffee grounds poured in, 175g of water comes right to the top of the 1 marking. Remember that, and you won’t need a scale.
Sure, a scale always improves precision and consistency - and I highly suggest investing in one for brewing coffee with other methods - but this is one of those times where it’s not essential to incredible brewing.
The Aeropress produces a heavier body and more rounded flavor than Japanese Iced Coffee (iced pour over), thanks to the immersion method and thinner filter. Bonus points if you use a stainless steel Aeropress filter.
Shaken Iced Aeropress Recipe
To make iced coffee using this method, you’ll need the following:
- 17.5g coffee
- 175g water
- 150g ice
- Mason jar & Lid
- Coffee Grinder
Get things set up by heating your water to 200 degrees F and grinding your coffee to a medium-fine setting. Slide your Aeropress plunger into the brewing chamber, face the opening upwards, and set the filter and cap to the side (inverted style). Put 100g of ice into a mason jar.
Let the brewing begin.
- Start a timer and pour 100g of water over the coffee grounds. The water level should be between markings 2 and 3.
- Stir the slurry or spin the Aeropress gently for 10 seconds, then rest.
- At 0:35, pour in the final 75g of water. The water level should reach the top of the 1 marking.
- At 1:00, screw on the filter cap and flip the Aeropress over onto the mason jar.
- Press down the plunger slowly until you hearing the “hissing” sound around 1:30.
- Screw on the mason jar lid and shake vigorously for 15 seconds.
- Top your iced coffee with 50g of more ice and enjoy.
The shaking in this recipe causes the coffee to chill very quickly, cooling the aromas that normally fly away when the coffee's hot and creating a thin layer of foam at the coffee’s surface.
This foam is created by the coffee’s natural oils wrapping around small air particles, creating thousands of tiny bubbles. The foam isn’t super flavorful, but it sure is a fun and different way to experience coffee. The more oils you have in your cup, the thicker your foam will be from shaking.
Though the coffee to water ratio of this recipe is 1:18.5 and uses more water than the rest of our brewing recipes, you don’t have to worry about it tasting watered down. The shaking cools the coffee rapidly and melts some of the ice, so the ice you add at the end of the process won’t do much melting and your coffee will still have a pleasant strength.
Paper filters produce a slightly cleaner cup than stainless steel mesh filters, but they soak up the natural oils, which are key contributors towards flavor and a silky body. I prefer the mesh filters when I make shaken iced Aeropress coffee, personally.
But the real key to great iced coffee is the beans themselves, which is why JavaPresse Coffee Club members have their beans shipped to them just two hours after they're roasted -- so they get them as fresh as can be!
And trust me... there's no iced coffee like uber-fresh iced coffee.