How to Make Iced Coffee

Three methods for perfect iced coffee at home

⚡Quick Answer

Quick: Brew double-strength, pour over ice. Cold brew: 1:4 grounds to water, steep 12-24hrs. Japanese: Brew directly over ice.

Brew double-strength coffee (2x coffee grounds). Pour hot coffee over a full glass of ice. The ice dilutes it perfectly.

💡Use coffee ice cubes to prevent watering down!

Mix 1 cup coarse ground coffee with 4 cups cold water. Steep in fridge 12-24 hours. Strain through filter.

💡Cold brew is smoother and less acidic. Dilute 1:1 with water/milk.

Put ice in carafe. Brew hot coffee directly over ice using pour-over or drip. Flash-cooling locks in aromatics.

💡Reduce water amount by 40% since ice will melt and dilute.

Add milk/cream, simple syrup (sugar dissolved in water), vanilla, or flavored syrups to taste.

💡Make simple syrup: equal parts sugar and hot water, stir until dissolved. Lasts weeks refrigerated.

Hot coffee on ice can taste more bitter. Try cold brew or Japanese method, or use medium roast beans.

Concentrate keeps 2 weeks refrigerated. Diluted cold brew lasts 2-3 days.

Yes, but coffee ice cubes prevent dilution. Freeze leftover coffee in ice cube trays!

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