Nick Puffer
A few summers ago, I found myself standing in the kitchen, sleep still clinging to my eyes, and the weather already trying to melt the siding off the house. I’d just fired up the kettle for my usual hot coffee when I paused—What am I doing?
There was no way I was going to enjoy a steaming mug in 95-degree heat. But I wasn’t about to give up bold coffee just because the sun had an attitude. So I reached for my AeroPress. It was a bit of an experiment at the time, but one I’ve repeated nearly every hot morning since.
Turns out, the AeroPress isn’t just good for punchy hot coffee—it makes a quick, crisp, and refreshingly strong iced coffee that rivals anything you’ll find at a café. And once you try it, you might retire your cold brew jar altogether.
The AeroPress was basically made for stuff like this. It’s fast, forgiving, and can whip up a concentrated brew that doesn’t get watered down by ice.
Here’s why it wins:
It’s also a great option if you’re trying to brew espresso without a machine but still want something bold enough to stand up to ice and even milk.
This recipe is based on the AeroPress inverted method and is dialed in for balance, clarity, and strength. It makes one 8–10 oz iced coffee.
Optional upgrades:
If you’re looking to dial in the strength, use this guide to find your best coffee-to-water ratio. But honestly? This is a pretty forgiving recipe.
For this recipe, we’ll be using the, “Inverted AeroPress” method. This method is a favorite among home brewers and pros alike because it gives you full control over steep time and eliminates premature dripping. Instead of brewing right-side up (where water starts draining before you’re ready), you flip the AeroPress upside down and seal it until you’re set to press. It’s a little unorthodox—but it works beautifully.
Here’s how the inverted setup breaks down:
Start upside down: Place the plunger into the main chamber about 1 cm deep, then flip it so the open end faces up. You’re now working with a stable base.
Add your grounds: Pour in 17g of medium-fine coffee into the chamber.
Add hot water: Pour in 60g of water heated to around 200°F.
Stir and steep: Stir gently for 10 seconds, then let it steep for 60–90 seconds.
Prep your filter cap: While it steeps, place a rinsed paper filter into the cap and screw it on.
Flip with confidence: Carefully flip the AeroPress onto your ice-filled glass.
Press slow and steady: Apply gentle, even pressure until you hear the hiss.
This method gives you a full-immersion brew with great extraction and bold, clean flavor—perfect for iced coffee that doesn’t taste thin or rushed.
Iced coffee is crisp, bold, and smooth—delivering concentrated flavor that holds up beautifully over ice. It’s the kind of cold brew that tastes clean and strong without any bitterness or drag.
I use the inverted AeroPress (see method instructions above) method here—it gives more control over the steep, and it keeps things from dripping too early.
This process creates a concentrate, kind of like a flash-brew. It’s way faster than cold brew and way more satisfying than watered-down drip.
Need more ways to boost flavor? Try these strong coffee techniques.
After dozens of runs with this recipe, here’s what actually matters:
Want to try something wild? One morning, I dropped a lemon twist into the cup. It played shockingly well with a floral Ethiopian roast. Still thinking about it.
Let me save you some disappointment:
If you’re experimenting with pour overs or curious about gear, check out this guide to single-drip pour over too.
The AeroPress is hands-down my favorite way to make iced coffee when I’m in a hurry—or just don’t feel like babysitting a slow brew. It’s fast, reliable, and tastes like something you paid for. Once you try this iced method, you’ll start to wonder how you ever made it through summer without it.
Prep Time: 5 Minutes
Servings: 1
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If you’re looking for a fast, flavorful way to cool down your coffee routine, the AeroPress is a game-changer. Here’s why this method is worth trying:
Perfect for anyone who loves strong coffee but hates sweating through their brew.
Welcome to Coffee Slang—I’m Nick Puffer, a former barista turned coffee enthusiast. What started behind the counter became a passion I now share with others. Join me as we explore the craft, culture, and lifestyle of coffee.
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