Iced Coffee Recipe

Make cold brew concentrate

Combine coarsely ground coffee (100 g) and cold filtered water (1 liter) in a large jar or pitcher. Stir gently to ensure all grounds are saturated. Cover and steep at room temperature or in the refrigerator for 16–20 hours.

After steeping, strain the coffee through a fine mesh sieve lined with a coffee filter, cheesecloth, or a nut milk bag into a clean container. Press or squeeze gently to extract as much liquid as possible without forcing grounds through. Discard grounds.

Optional: For a clearer concentrate, filter the strained coffee a second time through a clean filter.

Dilute and sweeten

Measure the cold brew concentrate. For a standard iced coffee, dilute concentrate with cold water 1:1. Example: if you use 120 ml concentrate, mix with 120 ml cold water. Stir in simple syrup (60 ml total for the batch) to taste. If using vanilla extract, add 1 tsp and mix.

Assemble the glass

Fill a tall glass with ice (about 1 cup). Pour 180–240 ml of the diluted, sweetened coffee over the ice, leaving room for milk or cream if using. Add cold milk or alternative (about 120 ml) or top with a 30 ml float of heavy cream for a richer mouthfeel. Stir gently to combine.

Taste and adjust: add more simple syrup if you prefer sweeter coffee, or a pinch of salt to round flavors.

For a creamier texture, froth the heavy cream or creamer briefly and pour as a float on top. Garnish with a light dusting of cocoa powder or a few coffee beans if desired.

Serve immediately over ice. Leftover cold brew concentrate can be refrigerated in a sealed container for up to 7–10 days; dilute, sweeten, and serve as needed.