Iced coffee is a perfect refreshing drink for hot sunny days or after a bike ride. Here’s our guide to making the best iced coffee, whether you want it right now or you have a little time to make it slowly.
We’ll cover the fastest way first because you’re in a hurry and can’t wait around!
Espresso over ice = instant iced coffee
- Make an espresso as you normally would. Choose beans which are sweeter and fruitier rather than traditional dark and bitter beans for a better taste
- If you want to sweeten it with sugar, do it while it’s hot so the sugar melts
- Pour over a glass filled with ice
Pour over iced coffee
- Set up your pour over as you normally would BUT fill the receptacle that the coffee drips in to with ice
- Make your pour over as you usually would but over the ice and with a slower pour to allow the coffee to cool as it runs through the ice
Overnight French Press
This method involves patience as you’ll need to leave your coffee to brew at least over night but you will be rewarded with delicious, naturally sweet coffee that tastes better than the other methods.
- Coarsely grind coffee. Aim for ratio of 1:8 coffee:water, so for a one litre French Press you’ll use 125g of coffee.
- Place the grinds in the French Press and cover with cold water
- Place in your fridge for at least 12 hours but if you’re really patient, leaving it for 24 hours will give better flavour
- Plunge (and optionally but highly recommended, filter it by pouring it through coffee filter or cheesecloth for a cleaner taste)
- Serve with extra water to dilute (the coffee will be strong, if you don’t dilute it you may well be buzzing all day!).
Bonus tip: make ice cubes with coffee so that your ice doesn’t dilute your brew!