Brew Guide

Iced coffee

When experimenting with iced coffee, we found it difficult not to highlight the dry and heavy characteristics of a given coffee, muddying the brighter characteristics we aim for. In this recipe we combat this, by deliberately under-extracting the coffee, dissolving less coffee into our brew than usual. This will highlight the coffee’s acidity and bright aromatic notes. Try with coffees from this month’s subscription.

Iced coffee brew guide

Data

Equipment:
AeroPress set, Scale, Timer, Grinder, Pitcher

Water:
180g (6.35oz) purified water at 92-94C (197-201F)

Ice:
60g (2.12oz) purified water

Coffee:
19g (0.67oz)

Method

1. Place your Aeropress upside down.

2. Add 150g of ice cubes to a pitcher.

3. Turn on the kettle with at least 180g (6.35oz) of water.

4. Grind 19g of coffee slightly coarser than a filter setting.

5. Add the coffee to the Aeropress, put it on your scale and tare.

6. Start your time and ad 180g of hot water to the coffee.

7. Stir two times.

8. Put the filter cap on, flip the AeroPress and place on the pitcher with ice cubes.

9. You should be at 60 seconds now. Plunge for 30 seconds.

10. Done

Controlling Balance

To brew coffee well, extraction is an important concept to understand. If we were able to dry out coffee grounds after they have been brewed, they will have lost about 20% of their weight. This is the amount that we have dissolved into our cup during brewing, and the percentage is termed extraction. This is important, as flavour does not extract from coffee in a linear way, more is not necessarily more. When we begin to brew a coffee, the natural acids present in the coffee will extract most easily, followed by sugars, and then heavier bitter compounds towards the end of the brew. This means controlling how much we extract from a coffee will control the balance of flavour in your cup. Extract too little, and we have a sour coffee, too much acid from the beginning of the brew, and not enough sweetness to create balance. Extract too much, and we will extract too much bitterness from later in the brew, resulting in an overall bitter and drying cup.

There are two main ways we can control extraction, in ANY method of brewing coffee. Grind Size, and Contact Time. The table below shows a guide to controlling extraction when brewing.

Coffee Tastes Too Bitter/Dry Too Sour
Grin Size Coarsen Fine
Contact Time Reduce Increase

By tweaking these variables, and tasting every cup you brew with a critical pallet, you’re sure to be brewing transparent and delicious brews. See other brew guides:

Brew Guides

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