Howard, so glad you mentioned ice coffee. Fresh brewed Aeropress hot over ice is my preferred ice coffee method. My iced method: keep everything the same, but cut back on the water by 33%. Then pour it over lots of ice.

DavidMLewis wrote:I had a delicious Kochere from Coava this morning in the Aeropress. It had very nice acidity and a lot of fruit. This was the drill, mostly copied from Heart's method:

1. Grind 17 grams slightly coarser than you would for espresso. Dosage is sensitive; play with 17-19 grams in half gram increments. Lighter roasts usually like lower doses.

• Add paper filter to Aeropress and rinse with boiling water. Pour out (in all methods with paper filters, it seems like letting the rinse water run all the way through can slow the drawdown by blocking the filter pores with loose fibers). Add coffee and shake to level. Put Aeropress on top of cup with filter down, and place both on top of scale.

• Bring water back to boil, then let it just stop bubbling. Pour quickly and start timer at the same time. When water is near the top, stir for a few seconds with the Aeropress paddle. Then quickly finish pouring 275 grams of water and seal with plunger inserted a few millimeters.

• At 58 seconds, remove plunger, and start stirring at 1:00. Stir for five seconds.

• Plunge over 20 seconds, which with handling time should finish at 1:30. Stop when air starts to go through.

• Stir coffee.

I haven't been particularly happy with my travel coffee of late, so I poked around yesterday for some ideas about how to improve my Aeropress results. This morning, I tried the recipe above and got much better results in the cup. The main differences from what I had been doing are a significantly finer grind-fine enough that I think paper filers are necessary rather than optional-and a lower dose. [Edit: I actually ran out of paper filters on that trip and used the Able DISK-Fine, and it had no problem with very finely ground coffee.]

While this recipe differs from the recipe suggested by Aeropress, I think it results in much better flavor separation in the cup. I left home with a nice Ethiopian SO and now I can actually taste it.

Yet again, the Heart method delivers for me. 18g/275ml, 203F water (with a heated aeropress), and a grind between espresso and fine drip (that's the best ballpark I can give). I used a paper filter, washed it well, and then added my coffee. Pour 275ml in with the coffee, stir for 5 seconds, seal tube with plunger. At 1:20, remove plunger and stir for 5 seconds. Begin plunging at 1:30 and end at 2min. I've extended the timing a bit, but these guidelines work really well for me!

I'm using beans that had been frozen for two months - this method brought them back from the dead for one final cup. Really quite delicious.