How to Make Iced Coffee, According to the Experts

Iced Coffee Basics

“There are several ways to make better iced coffee at home, whether it’s the longer frigid brew method or the less involved process of using freshly brewed, chilled coffee,” says Maranda Barnes, chief commercial officer at V3 Gourmet, parent company of Bacha Coffee, a global single-origin coffee brand. It all depends on whether you want to plan and prepare your coffee the night before or the night before, or brew and chill it in the morning.

Basic rules

Before you make iced coffee, remember three basic rules:

• Quality matters: Barnes recommends using freshly ground, medium-roasted, 100-percent Arabica coffee, noting that its subtlety lends itself well to iced coffee. Aim for a medium-coarse grind. “A fresh coffee is one where you’ll get the most flavor,” explains Caroline Bell, co-owner and co-founder of Cafe Grumpy in Novel York City.
• Ice cubes: Fill a glass completely with solid, medium or enormous cubes of filtered water.
• Coffee cubes: Bring the remaining brewed coffee to room temperature and add it to ice cube trays. Using coffee cubes means the drink won’t be diluted when the ice melts.

How to Make Iced Coffee: 6 Ways

If you’re ready to make delicious iced coffee at home, the options are endless. These methods typically involve brewing warm coffee, cooling it to room temperature (which takes about 10 minutes), then pouring it over ice.

Automatic coffee machine

Bell suggests using the flash-brew method with this machine. He says to brew the coffee directly over ice with half the amount of water you would normally pour into the machine.

Coffee machine

You can apply an espresso machine to make iced Americanos and iced lattes. “You can also substitute one serving of frigid espresso concentrate in recipes,” says Bell.

French press

Your French press will easily make a full iced coffee. Barnes uses 12 grams (3/4 tablespoon) of coffee for every 180 milliliters (6 ounces) of filtered, boiling water.

1. Pour warm water over the coffee.
2. Wait 30 seconds and stir,
3. Leave for at least 4–6 minutes.
4. Slowly press the plunger.
5. Pour into a glass filled with a medium amount of ice cubes.

Pour

“For a cleaner, crisper result with minimal coffee residue, try brewing through a cotton filter,” Barnes says. The recommended ratio is 25 grams (1 2/3 tablespoons) of coffee per 150 milliliters (5 ounces) of filtered, boiling water.

1. Pour warm water into the filter and add ground coffee.
2. Slowly pour warm water over the coffee, using a spiral motion.
3. Repeat twice, adding more water once it has soaked through.

Coffee bag

Bacha offers single-serve bags of coffee that contain 12 grams of Arabica coffee. “All it takes is three minutes, a cup of coffee, and warm water to make the perfect pour-over,” Barnes says. Then, cold the coffee and pour it over ice.

The fastest option: instant coffee

No machine? No time? No problem. You can make iced coffee using the best instant coffee. “Most instant coffee also dissolves in frigid water, so it’s also a quick way to make iced coffee on the go,” says Bell.

How to make Icy Brew

Icy brew is prized for its bold flavor and texture—and true to its name, the process uses frigid water to brew. “Icy brew is a elementary method where patience is the key ingredient,” Barnes says.

You can make frigid brew coffee—or frigid brew concentrate—and there are a few ways to do it. Concentrate typically uses a ratio of one part coffee to six parts water. “You just dilute it with water—and that’s where you can adjust the strength to your taste,” Bell says.

• Jar method: All you need are Mason jars, a strainer and coarsely ground coffee, Bell says. Mix the coffee with frigid water, steep for 12 to 24 hours at room temperature, then strain it into another Mason jar.
• Icy brew system: You can also apply a device like Toddy’s House Modelnon-electric frigid coffee maker.
• French press: Barnes uses another no-frills cold-brew technique, using his French press. With a medium-dark roast, he says, the acidity is reduced. The proportions can range from one part coffee to four parts water to one part coffee to 12 parts water, depending on your preference. Again, the mixture is steeped for at least 12 hours.

Storage

Icy brew concentrate can be stored in the refrigerator in an airtight container for several weeks, but Bell says once you dilute it with water, it should be used within a few days.

Instant gratification: Iced coffee should be consumed immediately after brewing and cooling. “It will quickly lose its flavor after a few hours, leaving only the color and caffeine,” Barnes says.

From Slushies to Shakeratos: Improvements to Iced Coffee

The perfect glass of iced coffee may stand alone, but it’s also a foundation for innovation. Here are a few artistic riffs to get you started:

• Shakerato: To make this frozen Italian delight, combine espresso, ice cubes, and sugar (if using) in a cocktail shaker, shake, and strain into a chilled glass. “For an extra kick, grind in some fresh, pure Tahitian vanilla,” Barnes says.
• Slushie:In a blender, mix frigid brew, ice, milk, and sweetener for a caffeinated iced coffee.
• Alternative milk“Oat milk and a dash of cinnamon in an iced coffee always seems like a treat,” Bell says.
• Water Variations: “We love pouring a shot of frigid brew concentrate into coconut water for a hydrating energy boost,” says Bell. Alternatively, mix iced coffee or espresso with a lower-acidity tonic for a refreshing coffee tonic.