Iced Coffee Recipe

Cold brew method (recommended for smooth iced coffee)

Combine 1 cup coarsely ground coffee with 4 cups cold water in a large jar or pitcher. Stir to ensure grounds are fully wet. Cover and steep at room temperature or in the refrigerator for 12 to 18 hours.

Cold brew: strain

After steeping, strain the coffee through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean container. Discard grounds. You will have a cold brew concentrate about 1 cup of coffee concentrate plus diluted volume; adjust with water if too strong (typical ratio 1:1 concentrate to water when serving).

Hot-brewed quick method (if you need it fast)

Brew 1 cup very strong coffee using 1 cup hot water and about 2 tablespoons finely ground coffee or espresso. Let it cool to room temperature, then chill in the refrigerator for at least 20–30 minutes or cool quickly by pouring over ice (note: this will dilute).

If using simple syrup or liquid sweetener, combine 2 tablespoons with about 3–4 tablespoons of the prepared coffee (warm the syrup slightly if it's thick). Stir until fully incorporated. Add 1 teaspoon vanilla extract now if using.

Fill a tall glass with 1/2 to 1 cup ice cubes, depending on how cold and diluted you like it.

Pour 1/2 cup (or desired amount) of cold brew concentrate or chilled strong coffee into the glass. If using concentrate, add an equal part cold water or milk to taste (typical: 1/2 cup concentrate + 1/2 cup water or milk).

Add 1/4 to 1/2 cup milk, dairy alternative, or half-and-half, adjusting to taste. Stir to combine and chill the drink thoroughly.

Taste and adjust sweetness; add more simple syrup if desired (about 1 tablespoon increments).

Optional: top with 2 tablespoons whipped cream and a light dusting (1 teaspoon) of cinnamon or cocoa powder for garnish.