Iced coffee, the complete guide (and how to make it)

The short of it: Iced coffee is coffee brewed hot, then chilled and poured over ice. If you find your iced coffee tastes a little weaker as the ice melts, try brewing your coffee slightly stronger than usual, then add milk or syrup to taste. If you prefer something smoother and less acidic, that is cold brew, which steeps in cold water for 12 to 24 hours instead.

When the warmer weather arrives, few things are as refreshing as a tall glass of iced coffee. Once a summer treat, it is now enjoyed all year round, and the good news is that it is wonderfully easy to make at home for a fraction of the coffee-shop price. Here is what it is, the different styles you will come across, and how to choose the right beans.

Here is the part many recipes overlook. Cold tends to mute flavour, so a coffee that tastes wonderful hot can taste of very little over ice if it is weak or low quality. From our years of sourcing and tasting, we would suggest a bold medium or dark roast, which stands up well to ice and milk. A bright, fruity single origin works beautifully too if you prefer something sharper. And if your glass ever tastes a little weak, especially when you are using plenty of ice or milk, simply brew it a touch stronger next time.

Iced coffee is coffee brewed hot, then chilled and served cold over ice. It keeps all the aroma and flavour of your favourite brew but turns it into something long, cold and refreshing. You can enjoy it black, add milk or a milk alternative, sweeten it with syrup, or blend it into something closer to a dessert.

Because it starts with hot-brewed coffee, it is quick to make. You can have a glass in minutes. That sets it apart from cold brew, which is steeped slowly in cold water over many hours.

These three are easily confused, so here is the difference.

• Iced coffee is brewed hot, cooled down and poured over ice. It is bright, quick to make and tastes like the coffee you know, simply cold.
• Cold brew is made by steeping coarse-ground coffee in cold water for 12 to 24 hours. The slow, cold extraction makes it smoother, less acidic and naturally sweeter, but you need to plan ahead.
• Iced latte is espresso poured over ice and topped with cold milk. It is creamier and more milk-forward than a standard iced coffee.

All three are delicious. Iced coffee is the easiest place to start.

The simplest method takes just a few minutes.

1. Brew a cup of coffee. A cafetière, filter or moka pot all work well. Tip: If your iced coffee sometimes tastes a little weak as the ice melts, try brewing it with a slightly higher coffee-to-water ratio.
2. Let it cool for a few minutes, then chill it in the fridge. In a hurry, pour it straight over plenty of ice.
3. Fill a tall glass with ice and pour the cooled coffee over the top.
4. Add milk or a milk alternative, and sweeten to taste.
5. Stir, sip and enjoy.

A helpful tip: freeze leftover coffee in an ice-cube tray and use those coffee ice cubes instead of regular ones. They keep your drink full-flavoured as they melt, rather than watering it down.

For the full method and more variations, see our guide on how to make iced coffee at home.

Once you have mastered the basics, there is a whole world to explore.

• Iced latte. Espresso, ice and cold milk for something smooth and creamy.
• Iced cappuccino. Similar to an iced latte but with a frothier, lighter texture.
• Iced mocha. Iced coffee with chocolate and milk for a sweeter treat.
• Vanilla or caramel iced coffee. A dash of flavoured syrup for a coffee-shop finish.
• Blended iced coffee. Coffee, milk and ice blended until smooth and frothy, like a frappé.
• Iced coffee with a scoop of ice cream. An affogato-style indulgence for warm afternoons.

The secret to great iced coffee is the same as great hot coffee. It all starts with the beans.

• Choose quality. Cold mutes flavour, so a well-made, characterful coffee shines through better over ice.
• Pick a roast you love. A medium or dark roast gives a bold, full-bodied flavour that holds up well against milk and ice, while a lighter roast keeps things bright and fruity.
• Brew it strong. Because melting ice dilutes your drink, start stronger than you would for a hot cup.
• Ground or beans both work. Freshly ground beans give the best flavour, but a good ground coffee is perfect for convenience, and instant works in a pinch.

Beyond the savings, making iced coffee at home means you control exactly what goes into it: the strength, the sweetness, the milk. It is also a lovely way to use up coffee you have already brewed.

There is a bigger picture too. Cafédirect has championed smallholder farmers since 1991, as the UK’s first and largest Fairtrade coffee brand, so your refreshing summer glass does a little good in the world as well.

Essentially, yes. It is coffee brewed hot, then chilled and served over ice.

Not inherently. The caffeine depends on how much coffee you use, not the temperature. Some people brew iced coffee stronger because the ice will dilute it, which can make it feel more intense.

Yes. Dissolve the instant coffee in a small amount of warm water first, then pour it over ice and top with cold milk or water.

Whatever you enjoy. Whole milk makes it creamy, while oat and almond milk are popular dairy-free choices that hold up well over ice.

A great glass of iced coffee starts with great coffee. Explore our range of Fairtrade, expertly sourced coffees, perfect over ice all summer long.