How To Make Iced Latte/Cappuccino At Home: Three Delicious Recipes 

The Aeropress has been my go-to method for iced coffee for over 10 years. I don’t like that much milk, though. I do 18 grams coffee, 90 grams water, stir and brew for 90 secs, then press. I add lots of ice to the coffee first and swirl to chill it. I only use about 100ml of milk, maybe less.

We call it "anaerobic WBC winning lot" in the specialty coffee industry.

Seems especially foolish to push the aeropress to make a smaller and more potent brew than it's designed for if you're mixing it with so much milk like this recipe calls for anyway

It’s funny you say that as the AeroPress was designed to brew concentrated espresso-like coffee (check out the OG recipe or our documentary about the AeroPress).

@@EuropeanCoffeeTrip that it was designed that way does not change the physics of coffee extraction

@@doc8125 sure, I was answering J. Steve Bergquist's comment. I personally believe you can use the AeroPress to brew very strong concentrated coffee since you apply both pressure and agitation to increase the extraction but we shared the recipe just for reference, not as the ultimate recipe. Thanks for the comment!

@@EuropeanCoffeeTrip well, you can use it but for that, but you will not have a high extraction %, the pressure it not high enough and you are not introducing fresh solvant like in an espresso shot. You'll make something with high TDS but the solvant (the water) will be fully saturated more quickly resulting in more acidic brew (since the acidic compounds are extracted first in the brewing process). All I'm saying is that if this ratio created a too acidic brew like you described in the video you should've used a higher ratio

Try to make a dirty chai latte, it's a mix of masala, coffee and milk with some brown sugar. It's awesome as a sweet winter drink

Good luck

How fine is the grind for your recipe?

@@harnusa i'd say a medium-coarse grind size for an aeropress. finer than coarse salt, but not powdery.

Just drink whatever tastes better for you. More coffee = better :)

On espresso machine not steamed milk

they already make a video about freddo

Just normal milk from the fridge

@@sriwahyanibudianingsih1534 thanks I wasn't sure if after foaming it, it would be too hot

In the first recipe, we used plain cold milk from the fridge, in the second recipe, it was also cold milk but frothed using the French Press. It’s good to try and taste what you like the best.

@@EuropeanCoffeeTrip can it be frothed using the steam wand for iced latte?

@@annaheya2109 i mean sure but steaming milk makes it hot, so it wont really be an iced latte

I don't see why not! Make it so you like it :D Tweak the recipe to suite your taste!

@@paryzfilip ok i will . ☺️ Thanks.

Can we use normal ground coffee that we use for hot coffee? Or is it different?

@@yashjobanputra3832 it's different. Even with Aeropress, the outcome is not even close to an espresso machine. You need more tweaking like using Fellow Prismo with the Aeropress. Or just use manual espresso levers like Flair.

Dear Cassandra, you are right it looks watery but it is just heated to dissolve easier :) Cold honey was much much thicker.

Crate and Barrel if you're fancy. Otherwise, any measuring cup (ideally, Pyrex) would work.

I do not. But it is not forbidden! :)

They didn't use a blender. Use caramel syrup instead of the cinnamon-honey mixture.

Dear Bex, you add caramel just by pouring it into a drink :) There is no special procedure about it.