How to Make Iced Coffee: A simple and refreshing way to enjoy coffee

Iced coffee is one of the choice drinks for hot weather. Whether you are navigating a scorching January afternoon or just need a mid-morning pick-me-up, iced coffee will do the trick. However, there is often a disappointing gap between the vibrant, sweet, and complex iced latte you order at your local cafe and the flat, bitter version made at home.

The secret to bridging this gap isn't necessarily a commercial-grade machine. The secret is the freshness of the bean.

Cold temperatures suppress our perception of sweetness and flavour. If your beans are stale, your iced coffee will taste like coffee-flavoured water or harsh charcoal. To get that rich, cafe-quality hit, you need beans that were roasted recently and sourced with care.

Here is your guide to mastering iced coffee at home, ensuring every glass is as refreshing as the first.

Why Freshness is Non-Negotiable

When coffee beans are roasted, they develop volatile oils and aromatic compounds that give coffee its character, whether that’s chocolatey richness or fruity zest. As beans sit on supermarket shelves, they oxidise and lose these flavours.

For iced coffee, freshness is critical. Because you often aren't using heat to volatilise the aromas as you drink it, you rely entirely on the quality of the extraction. A consistent supplier of fresh roasted coffee beans, like The Blind Coffee Roaster, ensures that the beans reaching your hopper are still bursting with the potential required to cut through milk and ice.

Ingredients & Equipment Checklist

Before you brew, ensure you have the basics right.

• Freshly Roasted Coffee Beans: Ideally ground immediately before brewing for maximum flavour.

• Filtered Water: Australian tap water can sometimes be hard; filtered water ensures a clean taste.

• Ice: Use large ice cubes. They melt slower, keeping your drink cold without diluting it instantly.

• Milk/Alt-Milk: Whether it’s full cream, oat, or soy, ensure it’s cold.

• Scale: Precision is key for consistency.

The Golden Ratios: Brewing Guide

Use this table to dial in your perfect cup. These measurements are a starting point—adjust to your taste.

 

Step-by-Step Methods

1. The Classic Aussie Iced Latte

This is the standard for a reason. It pairs perfectly with Australian milk or high-quality oat milk.

1. Prep: Fill a tall glass to the top with ice.

2. Milk: Pour your cold milk of choice over the ice until the glass is 3/4 full.

3. Brew: Extract a double shot of espresso (approx. 40ml) using fresh beans.

4. Combine: Pour the hot espresso over the cold milk and ice. Watch the beautiful separation (the marble effect) and stir before drinking.

2. The Flash Brew (Japanese Style)

If you prefer black coffee and want to taste the fruit and floral notes of a single origin, this is the superior method. It locks in aromatics that cold brew often misses.

1. Ice: Place your dripper (V60 or similar) over a carafe containing 150g of ice.

2. Rinse: Rinse your paper filter with hot water (discard the rinse water before adding ice to the carafe).

3. Add Coffee: Add 20g of medium-fine ground coffee to the dripper.

4. Pour: Pour 150ml of hot water over the coffee in slow circles. The coffee drips directly onto the ice, cooling instantly and locking in the flavour.

3. Cold Brew Concentrate

The "set and forget" method. Low acidity, high caffeine, and very smooth.

1. Mix: Combine 80g of coarse coffee with 1 Litre of filtered water in a jar or French Press.

2. Steep: Stir gently to ensure grounds are wet. Cover and leave in the fridge or on the bench for 12 to 18 hours.

3. Filter: Strain through a filter or cheesecloth.

4. Serve: Dilute (1 part coffee to 1 part water/milk) over ice.

Top 5 Beans for the Best Iced Coffee

Different beans suit different methods. Here are the top 5 picks from The Blind Coffee Roaster collection to match your iced coffee style.