Seattle Coffee Gear — Iced Coffee
This recipe uses a cocktail shaker to aerate and chill the coffee. It works best with a full-bodied, dark roast bean.
Brew spec
- Method
- Upright
- Cup type
- Iced Coffee
- Coffee
- 24 g
- Water
- 100 g
- Temperature
- 98°C
- Ratio
- 1:4
- Grind size
- Fine
- Brew time
- 20s
- Steps
- 8
Grind converter
Fine · ~450 µmGrinds ~0–1090 µm
Recommended setting
13
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads Seattle Coffee Gear's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
24 g coffee · 100 g water
Place the filter in the cap and rinse it with hot water. Preheat the brew chamber with hot water as well and discard.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 24 grams of ground coffee
- 100 grams of 98ºC water
How to brew
- 1
Place the filter in the cap and rinse it with hot water. Preheat the brew chamber with hot water as well and discard.
- 2
Fill a cocktail shaker with 3 to 4 large ice cubes. Place the AeroPress over the shaker.
- 3
Add 24 g of ground coffee to the brew chamber.
- 4
Pour 100 g of hot water over the grounds.
- 5
Stir a couple of times, then let sit.
- 6
Slowly press into the shaker.
- 7
Shake until the ice is dissolved, then pour into a glass.
- 8
Top up with cold milk or cream, if desired.