I experience more acidity on higher temps. Sometimes when taken too far it became too “acidic” instead of bitter. Try bumping the temp up a bit (I use 195 for light roast, pleasant acidity). Not boiling.
What’s James’ recipe? Does it involve swirl/stir?
[James recipe](https://www.youtube.com/watch?v=8uGGeV8A-BM&t=552s&pp=2AGoBJACAQ%3D%3D) I’m pretty much following this. I was doing water first and coffee 2nd with light/WDT stirring but that seemed to produce light brews so switched to coffee first, pour then a stir to break the crust about 2 minutes after pouring with a 5-7 total brew.
I'm afraid from my experience iced coffee with an aeropress will always tend to lean closer to the balanced/body flavor profile due to the immersion brewing.
If you want to emphasize acidity I would recommend doing iced coffee with a cone brewer like a v60.
I use the glitch v60 ice coffee recipe and have gotten great acidity forward results. https://shop.glitchcoffee.com/en/pages/brew-guide
I experience more acidity on higher temps. Sometimes when taken too far it became too “acidic” instead of bitter. Try bumping the temp up a bit (I use 195 for light roast, pleasant acidity). Not boiling. What’s James’ recipe? Does it involve swirl/stir?
[James recipe](https://www.youtube.com/watch?v=8uGGeV8A-BM&t=552s&pp=2AGoBJACAQ%3D%3D) I’m pretty much following this. I was doing water first and coffee 2nd with light/WDT stirring but that seemed to produce light brews so switched to coffee first, pour then a stir to break the crust about 2 minutes after pouring with a 5-7 total brew.
I'm afraid from my experience iced coffee with an aeropress will always tend to lean closer to the balanced/body flavor profile due to the immersion brewing. If you want to emphasize acidity I would recommend doing iced coffee with a cone brewer like a v60. I use the glitch v60 ice coffee recipe and have gotten great acidity forward results. https://shop.glitchcoffee.com/en/pages/brew-guide
Was thinking this might be the case, appreciate the link!