Method 1: Flash Iced Coffee (5 Minutes)

  1. 1

    Brew coffee at double strength

    Use double the normal amount of coffee grounds. This compensates for dilution from the ice. Espresso, stovetop moka pot, AeroPress or drip coffee all work — just double the grounds.

  2. 2

    Pour directly over a glass packed with ice

    Fill a glass completely with ice cubes. Pour the hot coffee directly over the ice — it chills instantly. Add milk, cream or sweetener to taste. Drink immediately before ice melts further.

Method 2: Cold Brew (Best Flavour — Requires Planning)

  1. 3

    Combine coarse coffee and cold water

    Use a ratio of 1:8 coffee to water by weight — 100g coarse ground coffee to 800ml cold water. Combine in a jar, jug or French press. Stir to ensure all grounds are wet.

  2. 4

    Steep in the fridge for 12–24 hours

    Cover and refrigerate. 12 hours gives a smooth, mild cold brew. 24 hours produces a stronger, more concentrated brew. Do not steep at room temperature for extended periods — fridge steeping prevents over-extraction and bacterial growth.

  3. 5

    Strain and serve

    Pour through a fine mesh strainer lined with a paper coffee filter, or press the French press plunger. The result is a smooth, concentrated cold brew that keeps in the fridge for up to 2 weeks. Serve over ice with milk or water (cold brew concentrate is strong — dilute 1:1 with water or milk).

Method 3: Coffee Ice Cubes (No Dilution)

Brew coffee and freeze in an ice cube tray. Use coffee ice cubes instead of water ice — as they melt, they strengthen the drink rather than diluting it. Perfect for milk-based iced coffee drinks.

Iced lattePour cold brew or espresso over ice, top with cold milk (full fat for the creamiest result) and add cold foam on top for a barista-style finish. Sweeten with simple syrup or vanilla syrup — regular sugar does not dissolve well in cold coffee.

Frequently Asked Questions

The coffee was not brewed strong enough to compensate for ice dilution. For flash iced coffee, always brew at double strength. Alternatively, use coffee ice cubes instead of water ice — they keep the drink cold without diluting it.
Medium to dark roasts with chocolate, nutty or caramel flavour notes work best — they produce rich, smooth cold brew. Light roasts can work but produce a thinner, more acidic result. Use coarsely ground coffee (similar to French press grind) — fine grinds create a bitter, muddy cold brew that is difficult to filter.