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shelf.coffee

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
Coffee 20g
Ratio 1:13
Temperature 96°C
Roast Light – Medium
Grind Fine (between espresso and filter)
X-RayThe method's parts and what to do before you start.
OXO Rapid Brewer bench
shelf.coffee · X-Ray

Loading the brew station…

Select a part to learn what it does

Pump

Fits on top and seals the chamber. Unlocked with a quarter turn, each press injects air, and the pressure pushes the water through the coffee.

Pump slowly until the dripping stops.

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
Glossary 2
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.