How to Make Iced Coffee At Home (That Doesn’t Suck!)
Hot weather means iced coffee season. But most homemade versions taste like weak, bitter regret. Not anymore. This is your no-nonsense guide to brewing iced coffee that actually hits. No fancy gear. No barista training. Just bold flavour, cold refreshment, and full control.
1. The Two Main Ways to Make Iced Coffee
Flash Brew (Hot Brew, Fast Chill)
Brew it hot for full flavour, then cool it over ice. Great for punchy blends like Taking Care Of Business.
Cold Brew (Slow and Smooth)
Steep coarse grounds in cold water for 12 to 18 hours. Lower acidity, smoother finish. Ideal for From Dusk Till Dawn or Deadline Decaf.
2. What You’ll Need
- Ground coffee (medium for flash, coarse for cold brew)
- Scale or scoop
- French press, pour-over, or jar
- Ice
- Optional: milk, syrup, shaker, cold foam
3. Ratios That Work
Flash Brew:
30g coffee to 250ml hot water, poured over 150g ice
Cold Brew:
1 to 8 ratio. For example, 100g coffee to 800ml water
4. Pro Tips
- Use filtered water
- Don’t use stale beans (flavour falls flat when cold)
- Chill glasses ahead of time
- Want café vibes? Shake with ice and a splash of syrup for a quick iced shaken espresso
- Cold foam makes everything better
5. Best Blends for Iced Coffee
- Taking Care Of Business – bold, sweet, nutty and holds up cold
- Trusting The Process – smooth with sweet vanilla undertones
- From Dusk Till Dawn (Decaf) – still delivers flavour, minus the buzz
Wrap-Up
Ready to chill? Grab your beans, clear some fridge space, and take back control of your coffee. No café queue required.
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