Rapid Brewer hot concentrate poured over ice and topped up with cold water. 1:13 ratio compensates for ice meltdown.
Sweet zone
Yield
260 ml
↕ drag to adjust · 230–260 ml
✓ in the sweet zone outside the sweet zone (245–260)
Coffee 20g
Ratio 1:13
Temperature 96°C
Roast Light – Medium
Grind Fine (between espresso and filter)
Before you start3
- Prep icePut ~120 g of ice in the glass before starting.
- Grind fineGrind fine, between espresso and filter. Too coarse and the chamber empties before it is time to pump.
- Dose and tampFill the basket with coffee up to the first line and press it down with the tamper, firmly and evenly.
Steps · 5
01 Fill chamber — 160 ml 0:15
02 Immersion 2:15
03 Pump 2:45
04 Over ice 3:00
05 Top up — 260 ml 3:20
Glossary2
- Immersion
- Brewing method where coffee soaks in water for a set time (Aeropress, Clever, French Press). The opposite of percolation, where water flows through (V60, Chemex).
- Plunge
- Pressing down the plunger (Aeropress) or filter (French Press) to separate coffee from grounds. Pressure and speed affect body and bitterness.
