Aeropress® on ice


Down under, summer is pretty much here. At least it’s arrived in Melbourne with quite a warm 38 degree day today. So it’s time to start drinking more chilled coffees I say. There are plenty of types to choose from but I decided to try making a chilled coffee using my Aeropress®


“What’s an Aeropress?” I hear you ask. Just one of my favourite ways to make coffee. If you can see from the picture, the aeropress is that cylinder-shaped contraption on the left. There are two general ways to make it (upright and inverted) but the idea is to brew ground coffee and hot water for normally about a minute and then press the coffee through a paper or steel filter. It creates a very clean-tasting cup, unlike french press (plunger) which is sort of cloudier.
When i go to cafes I like to drink espresso coffee (as I don’t have a coffee machine) but at home I make filter coffee. And honestly, I like filter coffee just as much as I do espresso.



One thing to remember when you’re making filter coffee is to use coffee roasted for filter methods. That is, a lighter roast of coffee as opposed to the darker roasted beans used for espresso.


So this is what you need to make an Aeropress over ice:

– Scales to way ingredients
– A grinder (electric or manual)
– An Aeropress®
– A timer
– Fresh coffee beans, ice, and a kettle

– And of course, some good music (your coffee will thank you for it)
First, start by boiling your water and in the meantime measure out your ingredients. I used about 75g of ice, 22g of coffee and 150g of boiling water. This created a relatively strong coffee, so if you don’t like it so strong you can use 20g or even less of coffee beans.
Once the water has boiled, grind your coffee. The coarseness you can experiment with, but I prefer a medium to coarse grind for aeropress.
The coffee should take a minute to grind, so your water should have cooled down to a good temperature (96°C g or a bit cooler) to start brewing.


Ready…. go! Using the inverted method, pour your ground coffee into the aeropress, place it on the scale and zero-off the scales. When you start pouring, start your timer. Pour 150g of water onto the grinds, stir and wait. When the timer gets to about 45 or 50 seconds give it another stir, attach the filter and start pouring over the ice.


Your pour should be finished at about 1:30. Most of the ice will have melted but the coffee will be chilled, so add another ice block to it for good measure.

Sometimes it’s nice to have iced coffee a bit sweeter than hot coffee, so I made a sugar syrup to add to it. It’s one part sugar (I used palm sugar) to one part water that is dissolved over a low heat on the stove. Add this carefully though (with a teaspoon) because it is really sweet. I added just one teaspoon of it to the iced coffee and it was nice.
Don’t be tempted to add ice-cream to it, because I tried and it wasn’t good haha.. Milk might be ok with it, but I found that it was nice and refreshing without needing milk.

So that’s that. It took a bit of experimentation to get it tasting nice to me, but a big part of making coffee is experimentation so if you’re trying this please do experiment 🙂



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