recipe: on 85 gr ice 13 gr coffee-130 gr hot water-91C 600-700 microns grind setting 30gr blooming 35'' 100gr following pour TBT: 2'20'' +additional 40gr ice
Based on the microns that he said, (600-700) on comandante would be around 20-24. PD: For the next time and any kind of recipes, if they give microns u only need to x/30 to know the clicks. Every c40 is different, but as a start point u have this reference.
I use 25g of coffee grounds, pour 120g+80g=200g of hot water, then pour that coffee over the coffee grounds again, onto 100g of ice in a shaker. Shake until there is no ice left and you end up with a crema/foamy beverage that’s not under-extracted. Serve with wine glasses or champaign glasses. You can lower the coffee dose down to 20g if you don’t want the strength.
I’d like to improve extraction by first filtering into another jug, then pouring that “first” coffee over the coffee grounds again (courtesy of ChungHyun Kim’s method), this time over the container with ice. Perfectly fine if you prefer to under-extract, and not “double” brew, for the extra sweetness. But then with or without double-brewing, you can control the sweetness level using the initial amount of water equal to 6 times the coffee bean weight (courtesy of Tetsu Kasuya’s 4:6 method). I don’t judge people preferring under-extracted coffee to suit their taste, like how I don’t believe in judging those who like cold brew, which is just another way of under-extracting to suit one’s taste. :)
@@owenhu9465 See the video of his "double brew" method - ua-cam.com/video/ZUGqRfh8mH0/v-deo.html - he adds water to dilute the double-brewed coffee, but you can use ice instead of water and adjust the proportion according to change in taste given the lower temperature.
I love and enjoy watching all your informative video and appreciate for sharing your thoughts. But the breathing sound after every sentence is abit distracting for me and at some point i hope you can stop for a while to breath 😂 Maybe it is because the mic too close? I’m not sure
recipe:
on 85 gr ice
13 gr coffee-130 gr hot water-91C
600-700 microns grind setting
30gr blooming 35''
100gr following pour
TBT: 2'20''
+additional 40gr ice
I still think the Aeropress is the best brewer ever for iced coffee. Same ratios coffee/water/ice as used in most recipies.
Thanks a lot! Love this recipe. One question: about what size do you recommend if the grinder is C40? #28？
Based on the microns that he said, (600-700) on comandante would be around 20-24.
PD: For the next time and any kind of recipes, if they give microns u only need to x/30 to know the clicks. Every c40 is different, but as a start point u have this reference.
I’m trying this tonight. Looks like a solid recipe.
Would there be any particular situation where you'd be inclined to brew with the original 20/200/200 recipe compared to 13/85/130?
No.
I use 25g of coffee grounds, pour 120g+80g=200g of hot water, then pour that coffee over the coffee grounds again, onto 100g of ice in a shaker. Shake until there is no ice left and you end up with a crema/foamy beverage that’s not under-extracted. Serve with wine glasses or champaign glasses.
You can lower the coffee dose down to 20g if you don’t want the strength.
Anyone ever try brewing iced coffee with those food-safe, plastic-encased ice cubes? Wouldn’t that help with the dilution problem?
I’m so glad I got the green dripper while I had the chance! That mint green is sooo sexy!
does the paper filter using kalita 85 ?
We are using our own Paper Filter. But you can use Kalita as well.
@@coffeewithapril The kalita paper filter seems a bit loose on the bottom side.
Thanks for the recipe! My partner will love this
I’d like to improve extraction by first filtering into another jug, then pouring that “first” coffee over the coffee grounds again (courtesy of ChungHyun Kim’s method), this time over the container with ice.
Perfectly fine if you prefer to under-extract, and not “double” brew, for the extra sweetness. But then with or without double-brewing, you can control the sweetness level using the initial amount of water equal to 6 times the coffee bean weight (courtesy of Tetsu Kasuya’s 4:6 method).
I don’t judge people preferring under-extracted coffee to suit their taste, like how I don’t believe in judging those who like cold brew, which is just another way of under-extracting to suit one’s taste. :)
Who is ChungHyun Kim? I first learned about it from Ply from Rogue Wave Coffee :)
@@owenhu9465 See the video of his "double brew" method - ua-cam.com/video/ZUGqRfh8mH0/v-deo.html - he adds water to dilute the double-brewed coffee, but you can use ice instead of water and adjust the proportion according to change in taste given the lower temperature.
How many click time more c2
How are you able to achieve the same TDS/extraction with only 130 g of water? Is it because the roast is more developed?
The comment about nobody liking cold brew at April made my day 😂
Thank you for watching. We always had a complicated relationship to cold brew but we are working on developing a version of it that we enjoy.
what grind size on Commandante?
I think its around 20-25 clicks depends on what Coffee your grinding
How can you make total time 2:20😅😅😅
Thanks for the review! Can't wait to try this in a summer day
ahh finally been waiting for this...
Why not try it out PuckPuck - Cold Brew Attachment for The Aeropress that depends to the other cold brew gadgets
I love and enjoy watching all your informative video and appreciate for sharing your thoughts. But the breathing sound after every sentence is abit distracting for me and at some point i hope you can stop for a while to breath 😂
Maybe it is because the mic too close? I’m not sure