Ingredients

   
18g coffee beans
150g water (hot)
80g ice (in server)
  Ice (for serving)

Grind

   
Remi (conventional burrs) ~2.0 revolutions from zero
Lagom Mini 2 (Mizen 48MS) +11 dots from zero

Grind finer than hot AeroPress — less water means you need more extraction.

Steps

  1. Boil water. Place 80g ice in the server or cup you’ll press into.

  2. Grind 18g coffee. Set up the AeroPress inverted (plunger on bottom, chamber on top).

  3. Add grounds. Start timer. Pour 150g hot water.

  4. Stir 3–4 times. Place the filter cap with a rinsed paper filter on top.

  5. At 2:00, flip onto the server and press slowly onto the ice. Stop at the hiss.

  6. Swirl to melt remaining ice. Pour over fresh ice in a glass.

Notes

  • This is flash-brew — hot concentrate pressed directly onto ice. Same principle as iced pour over but faster.
  • The total ratio is about 1:13 (18g coffee to ~230g total liquid). The hot water extracts a concentrate; the ice dilutes to drinking strength.
  • Grind finer than your normal AeroPress setting. With less water doing the extraction, you need more surface area.
  • For a larger batch (Hoffmann’s method): 22g coffee, 240g hot water, 160g ice. Standard position, no inversion needed.
  • For an immersion approach: 19g coffee, 165g hot water, 85g ice. Steep 5 minutes before pressing.
  • Adjust for dark roasts: coarsen the grind, increase the dose, drop water temperature.