Dialed In: An Iced AeroPress with Propeller Coffee Co.
Propeller's Iced AeroPress Guide:
Summer has finally arrived! For those days when cranking up the AC and cold showers don’t quite do the trick, we’ve got an iced AeroPress guide that'll help bring down the temperature.
This recipe has been dialed-in perfectly for the delicious Ethiopian Kerchanshe (named after its washing station in Guji) by Propeller Coffee (featured in our July issue of The Roasters Pack). By nature, many Ethiopian coffees are sweet and fruity, so even a regular AeroPress would make a great year-round treat. Propeller hit the nail on the head with this coffee, and its clarity really brings forward the unique Ethiopian characteristics that we all know and love. On ice, the delicious, juicy, ripe peach and sweet black tea notes turn this coffee into something reminiscent of a summertime sweet iced tea. Yes please!
What you need:
- AeroPress, Aesir filters and a paddle
- 20g of the Kerchanshe, finely ground (a bit finer than you would use for a V60).
- A mug or Carafe
- 200g of filtered water at 200°F
- 120g of ice
- Place the filter in the cap of the AeroPress and give it a rinse under the tap with warm water.
- Twist the cap into place on the end of the brewer (with the Aesir filter in the cap) and place it over your mug.
- Add the ground coffee to the brewer, start your timer and pour 50g of water over the coffee for the bloom.
- Stir, then wait 30 seconds.
- Pour in the final 150g of water. Stir the slurry again.
- Place the rubber stopper just inside the barrel of the AeroPress to prevent the water from dripping through. Wait until the 3 minute mark.
- At the 3 minute mark, plunge slowly for 30 seconds until fully pressed.
- Add the 120g of ice to the coffee.