As the crisp days of fall and the last sunsets of summer fight for your affection, there’s always time for one last stab at hot-weather refreshment (or if you’re in Los Angeles, and it’s still 100°). And though you’ve heard of cold brewed coffee, and Japanese-style iced coffee, there’s yet another—faster!—way to brew cold. And goodness knows with winter rolling right in, time is of the essence.
Gregory Zamfotis of New York City’s bustling Gregory’s chain swears by Aeropress-over-ice, a speedier way to brew cooled coffee that doesn’t lose as many characteristics of the coffee as other methods. What works for delivering brewed-to-order cold coffee in a fast paced cafe is also very easy to reproduce at home—and worth it in terms of flavor.
“We find that we get a lot more consistency using Aeropress in general,” says Zamfotis, whose newest cafe at 31st Street and 6th Avenues features an Aeropress brew bar. Zamfotis says that brewing Aeropress cold “allows the aroma experience to come through,” believing firmly that the technique’s preservation of a coffee’s acidity is where ice brewing really shines.
Unlike the long, room-temperature brews of cold brewed coffee, or the more delicate extracting finesse involved in cone filter brewing (whether over ice or no), Aeropress relies on the the properties of steeped brewing and air-pressure extraction: no fancy pouring kettles are required, only a little physical oomph. Best of all, brewing with hot water directly onto ice tends to preserve the brightness of the bean.