Cold brew, hot summer: How to make the perfect iced coffee at home

A batch of cold brew coffee is a delicious thing to have waiting in the fridge.

An iced coffee can be costly at a cafe. Nikki Birrell explains how to master the art at home.

There’s nothing like an icy coffee to cool you down on a scorching day. While café-style chilled coffee might seem like a luxury, making it at home is easy, cost-effective, and endlessly customisable. Whether you’re craving velvety cold brew or a creamy Vietnamese-style coffee, here’s how to master iced coffee this summer.

Why cold brew rules the iced coffee world

Cold brew coffee is made by steeping coarse coffee grounds in cold water for 12–24 hours, creating a smooth, rich flavour with reduced acidity and bitterness. This method is ideal for pre-prepared coffee that stays fresh in the fridge for up to a week and works perfectly for iced drinks.

Simple cold brew recipe

1. Combine 1 cup of coarsely ground coffee with 4 cups of filtered water in a large jar or French press.
2. Stir, cover, and let it steep at room temperature for 12–24 hours.
3. Strain through a fine mesh sieve or coffee filter and store the concentrate in the fridge.
4. To serve, dilute with water or milk over ice to your desired strength.

Choosing the right method for iced coffee

Your coffee base determines the style and flavour of your iced coffee.

Cold brew: The best choice for smooth, mellow coffee. Perfect for pre-planned iced coffee or large batches. Opt for cold brew if you need a prepared coffee concentrate that stays fresh for days or if you prefer a smoother, less acidic taste.

Espresso (hot brewed): Best for drinks like iced lattes or affogatos that require a strong, structured base. Use this method for same-day consumption.

French press: Works for both cold brew and strong hot-brewed coffee to cool and serve later.

Fun iced coffee variations to try

Vietnamese iced coffee

Brew a strong coffee (hot or cold brew concentrate) and stir in sweetened condensed milk. Serve over ice for a rich and creamy indulgence.

Coconut coffee

Blend cold brew with coconut cream, ice, and a splash of vanilla extract for a tropical twist.

Used hot espresso coffee for an affogato - makes for a simple but effective dessert.

Affogato iced coffee

Pour a hot espresso shot over vanilla ice cream. Let it cool slightly for a creamy, dessert-like iced coffee.

Coffee tonic

Mix cold brew with tonic water and garnish with a lime wedge for a sparkling and refreshing drink.

Storage tips for fuss-free summer coffee

Cold brew concentrate stays fresh in the fridge for up to a week. Dilute as needed when serving.

For hot-brewed coffee, chill quickly and consume within 24 hours to avoid flavour loss.

Coffee ice cubes: Freeze leftover coffee into ice trays and use them to chill drinks without diluting them.

Pro tips for the best iced coffee

Use medium to dark roast beans for bold, flavourful results.

Adjust coffee-to-water ratios for your preferred strength. Start with 1:4 for cold brew and tweak to taste.

Experiment with infused syrups or spices like cinnamon, vanilla, or nutmeg. Add them while the coffee is warm for maximum flavour extraction.

Master the basics or experiment with variations - either way, these tips will keep your coffee game strong and your summer cool.

Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she’s shared some helpful advice recently, from alcohol-free drinks to try this summer to the best new ice creams, and how to keep your drinks cool in the chilly bin.