Three very excellent + simple iced coffee/cold brew recipes:

It's almost officially summer and we're taking advantage of the temperature rising to brew really delightful iced coffee at home. Whether you take it black or like it with some cream/sugar/homemade syrups/whipped cream/etc. you'll find something that works for you. 

1. Cold Brew Coffee

Perfect for:

• Prepping coffee for the week (stays fresh for 7-10 days!)
• When you've got extra time for brewing
• If you like your coffee nice and strong
• Great base for add-ins and experimenting

Recipe

Ingredients:

• 1 cup coarsely ground coffee

• 4 cups cold, filtered water (this makes a strong and smooth concentrate. Want something a little lighter? Add 6-8 cups of water instead!)

Instructions:

1. In a jar or French press, combine the coffee grounds and cold water.

2. Stir gently to ensure all grounds are wet.

3. Cover and steep in the fridge for 12–18 hours.

4. Strain through a coffee filter, cheesecloth, or fine mesh sieve.

5. Serve over ice with optional milk, sweetener, or flavored syrup. If you brewed it strong, you could dilute with 1:1 coffee/water ratio.
   This might start a fight, but we also like it with lemonade or sparkling water.  

Best Coffee for Cold Brew

• Roast: Medium to dark roast. A darker roast brings out chocolaty, nutty, and bold flavors that shine in cold brew.

• Origin:

  • Brazil – low acidity, chocolate/nut notes.

  • Sumatra – earthy, smooth, syrupy.

  • Guatemala (medium roast) – cocoa and slight fruit tones if you want a brighter touch.

Why? Cold brew mutes acidity and highlights body and sweetness. We happen to like this one. 

2. Japanese Iced Coffee (Flash Brew)

This method is perfect if you need your coffee ASAP + you like it on the lighter/sweeter side. 

Recipe

Ingredients:

• 30g medium-fine ground coffee

• 300g total water (200g hot + 100g ice)

• Scale, pour-over setup (we've used Chemex, Hario V60 and Aeropress with great success!)

Instructions:

1. Place 100g ice in your carafe or jar.

2. Brew 30g coffee using 200g hot water (195–205°F) via pour-over method.

3. Brew as normal but slightly faster (~2.5–3 minutes total time).

4. Stir to melt any remaining ice and serve immediately over more ice.

Best Coffee for Japanese Iced Coffee

• Roast: Light to medium roast. Lighter roasts retain brightness and nuanced flavors.

• Origin:

  • Ethiopia – floral, fruity, tea-like.

  • Colombia (washed) – balanced acidity, citrus and caramel.

Why? Flash brewing preserves aroma and acidity—so a vibrant, complex coffee excels here.

3. Regular Iced Coffee (Hot Brew Chilled)

Perfect for when you have a little extra time + you're looking to make a big batch to drink over a few days (stays fresh for 2-3 days in the fridge). This is your simplest option! 

Recipe

Ingredients:

• Hot coffee (that leftover hot coffee that cooled down a little too much works great here)

• Ice
  

Instructions:

1. If you'd like, brew coffee slightly stronger than normal (e.g., 1.5x the grounds) to help with dilution. 

2. Let cool slightly (a few minutes), then pour over a full glass of ice.

3. Add milk or flavorings as desired.

Alternative method: Chill the coffee in the fridge for 1 hour before icing to minimize dilution.

Best Coffee for Regular Iced Coffee

• Roast: Medium roast is safest; light roasts can taste sour, dark can taste harsh when chilled.

• We like a blend here for something balanced - Dark Horse for bolder flavors and Sunrise Tiger for something a little lighter.

Why? Hot brewing retains acidity and aromatics but can become sharp when iced—balanced beans work best.

Need more recommendations? Have a favorite brew recipe? Drop 'em in the comments!