Preparation

Coffee

Invert your Aeropress and add the coffee and hot water. 250 g of water will get the Aeropress quite full, so gently and carefully stir the bloom to deflate it so you can add all the water in there.

Add the filter and cap, let this steep for 90 seconds, then invert the Aeropress onto the prepared Coil (or into the vessel of your choice in an ice bath).

Once the coffee is chilled, add the coffee and the remaining ice to a cup and stir to chill and dilute until the ice will no longer melt.

Strain into whipping siphon.

Coffee Soda

Add the syrup to the coffee (we recommend tasting as you go, it should taste sweet and syrupy, but not too cloying. The carbon dioxide will add acidity later on), along with 2-3 pieces of orange zest.

Cap off the siphon, and charge with one CO2 cartridge (we like to charge upside-down for this).

With the siphon upright, vent off the pressure by depressing the handle, covering the spout with a cloth. This step will remove the excess air in the chamber, allowing for more CO2 to be added. Charge with a second CO2 cartridge, then chill for at least one hour.

When ready to serve, vent the CO2 as before and full depressurize the siphon. Unscrew the cap, and wait for the foam to settle. Pour the soda through a strainer into a chilled glass with ice. If the soda is too foamy, pour first into another container, then into your glass. The excess carbonation will subside and the soda will be perfectly fizzy and crisp - just right for a hot summer day!