This recipe comes from [[James Hoffmann]]'s [AeroPress video series](https://www.youtube.com/playlist?list=PLxz0FjZMVOl2858ytsWi9DH8NUKAz4nvl), and is essentially a scaled-up version of his [[Basic Aeropress Technique|ultimate technique]] with ice as bypass. It produces a big cup of icy, juicy [[Japanese Iced Coffee|iced coffee]]. The original recipe yields two cups (~400ml). A single cup version is included below. For darker roasts, adjust by coarsening the grind, increasing the dose, and dropping the water temperature. ## Single Cup - **Coffee**: **11g** @ **fine-medium** grind - **Water**: **120ml** @ **100ºC** - **Ice**: **80g** in the carafe before brewing | Time | Step | | ----- | ------------------------------------------------------------- | | 00:00 | Place **80g of ice** in the carafe, set up Aeropress on top | | 00:00 | Pour all **120g** of water (~5s) | | 00:10 | Close the Aeropress | | 02:00 | Gently swirl | | 02:30 | Press firmly until air comes out | | 03:25 | Done — stir to melt remaining ice, serve with additional ice | Total yield: ~200ml ## Two Cups - **Coffee**: **22g** @ **fine-medium** grind - **Water**: **240ml** @ **100ºC** - **Ice**: **160g** in the carafe before brewing | Time | Step | | ----- | ------------------------------------------------------------- | | 00:00 | Place **160g of ice** in the carafe, set up Aeropress on top | | 00:00 | Pour all **240g** of water (~10s) | | 00:10 | Close the Aeropress | | 02:00 | Gently swirl | | 02:30 | Press firmly until air comes out | | 03:25 | Done — stir to melt remaining ice, serve with additional ice | Total yield: ~400ml