[michael_h]

I don't think that would come out right. If you use cold water, you'd have to replace heat with time and the entire point of the aeropress is to brew quickly, to avoid leeching the more bitter parts of the bean.

My general approach is: ~2.5 scoops into the aeropress, fill with 165 F to just above the -2- marker, stir a few times, immediately press out over 20 seconds directly onto tumbler of ice.

[js2]

I don't care what aeropress says about the right brewing temp (I think they claim 180° is ideal)... I find coffee to be sour if I don't brew it in my aeropress at 200°. (I make my iced coffee the same way and have been for years.)

BTW, if you want your coffee slightly sweetened, you can put a tsp of sugar into the aeropress with the grinds and press the combination over ice. Saves needing a simple syrup or having the sugar not dissolve if you put it into the iced coffee afterwards.

This is of course very similar to how vietnamese iced coffee is made. https://ineedcoffee.com/brew-vietnamese-coffee/

[lostlogin]

Reading this timings me of John Grubers theory that success requires three things. A clicky keyboard, over carbonated water and fussy coffee. Youre on track and im going to try your way too. Thanks.