Ice Black Coffee Recipe

Brew

Brew 2 cups of very strong coffee. Use espresso (about 2 shots worth concentrated brew per serving) or brew a dark-roast coffee with a 1:15 to 1:16 coffee-to-water ratio and slightly increase grounds for a stronger flavor. If you brewed a concentrate (e.g., espresso or cold brew concentrate), measure 2 cups total liquid before diluting.

Allow the brewed coffee to cool at room temperature for 10–15 minutes, then transfer to the refrigerator or an ice bath to chill quickly for 10 minutes. The coffee must be cold before pouring over ice to avoid excessive melting.

If the coffee is too concentrated for your taste, stir in up to 1/2 cup cold water to reach desired strength. Taste and adjust.

If you want the iced black coffee sweetened, add 2 tablespoons simple syrup to the cold coffee and stir until combined. Simple syrup integrates easily without graininess; if using granulated sugar, dissolve 1 teaspoon in a tablespoon of hot water first, cool, then stir into the cold coffee.

Fill a tall glass with about 1 cup of ice cubes.

Pour the cold, sweetened (or unsweetened) coffee over the ice, leaving a little room at the top. If desired, top with up to 1/4 cup cold filtered water to adjust strength and volume.

Stir gently with a spoon or straw for 5–10 seconds to chill the drink evenly. Taste and add a touch more syrup or water if necessary.

Serve immediately with a straw. Optionally, present with extra syrup on the side for guests who prefer sweeter coffee.