How to make iced coffee at home
The trouble with most homemade iced coffee is that the ice melts and the coffee turns watery. The trick is simple: brew stronger coffee and count the ice as part of the water.
Method 1: pour-over straight onto ice
The fastest way to a cold, clear, aromatic cup. Brew a normal pour-over, but replace part of the water with ice in the carafe under the dripper.
- Put 140 g of ice in the carafe or glass under the dripper.
- Grind 20 g of coffee at a filter grind, a little finer than usual, because there's less hot water.
- Brew with 160 ml of water at 92–96°C, just like a regular pour-over, including the bloom.
- Stir until most of the ice has melted, then pour into a glass of fresh ice.
A bright, fruity coffee like Ethiopia Guji or Kenya makes an especially refreshing cup here.
Method 2: espresso or moka pot over ice
Fill a glass with ice, pour a double espresso or moka pot coffee over it, and add cold milk or cold water to taste. A chocolatey coffee like Blend 1983 or Colombia stands up well to milk.
Method 3: cold brew
Cold brew never touches hot water, so it comes out sweet and round with low acidity. It takes 12–18 hours, but you make enough for several days. All the details are in the cold brew guide, and if you'd rather not wait, BIRMA cold brew comes ready to pour.
Common mistakes
- Pouring regular hot coffee over ice – the ice melts and the cup turns weak and watery.
- Leaving hot coffee in the fridge – coffee that cools slowly tastes stale and bitter. Chill it fast, over ice.
- Freezer ice that picked up smells – the ice is part of the drink. Use ice made from filtered water.
Frequently asked questions
What's the difference between iced coffee and cold brew?
Iced coffee is brewed with hot water and chilled over ice, so it keeps the aroma and acidity of hot coffee. Cold brew steeps in cold water for 12–18 hours and comes out sweeter and rounder.
How do I keep iced coffee from tasting watery?
Brew it stronger than usual and count the ice as part of the water. For pour-over on ice: 20 g coffee, 160 ml hot water and 140 g ice.
Which coffee is best for iced coffee?
Without milk: a fruity, light roast. With milk: a medium to dark roast with chocolate notes.
Can I make iced coffee with a moka pot?
Yes. Brew the moka pot as usual, pour it over a glass full of ice and add cold milk or water.
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