TETSU KASUYA Aeropress Iced Coffee
"Aeropress iced coffee recipe from 2016 World Brewers Cup Champion TETSU KASUYA"
TETSU KASUYA
Tips & Preparation
- Use 92 degrees Celsius water.
- Press firmly at about 30 seconds, then again at the 1-minute mark for about 20 seconds.
- Stop pressing when you hear air sizzling sound to avoid leakage.
Recipe Steps
0:00
Pour in 20g coffee and start timer.
Pour in 150g of hot water while turning the Aeropress to make coffee evenly saturated.
0:30
Stirring the coffee circularly 10 times using a stick or spoon.
1:00
Put plunger on then press firmly for 20 secs.
1:20
Stop press as soon as you hear the sizzling sound. Pull back the plunger slightly to stop the dripping.
Pour coffee over 80g ice cubes, Enjoy your brewer.
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