How to Make Iced Coffee at Home — Two Simple Methods (Rich & Refreshing)

Making great iced coffee at home is easy once you know two good methods: quick-strong brew and cold brew. For the quick method, brew coffee stronger than usual — about one and a quarter to one and a half times your normal strength — because the ice will melt and dilute the drink. Let the coffee cool slightly, fill a glass with ice, pour the coffee over the ice, and add milk, cream, or your favorite dairy alternative. Sweeten with syrup or sugar before adding ice if you want it evenly sweet. A quick trick to avoid watery coffee is to freeze coffee in ice cube trays so your drink stays coffee-strong as the cubes melt. Cold brew is smoother and less acidic. Coarsely grind coffee beans, mix one part coffee to four parts cold water in a jar or pitcher, stir, cover, and steep in the refrigerator for 12 to 18 hours. Strain through a fine mesh or coffee filter until clear. Dilute the concentrate to taste — usually one part concentrate to one part water or milk — then pour over ice. Cold brew keeps in the fridge for about a week, so batch it on the weekend for easy drinks all week. Add vanilla, a pinch of salt, or sweetened condensed milk for richer flavors. For a café-style iced latte, use a double shot of espresso cooled quickly, pour over ice, and top with milk. Choose beans you enjoy; lighter roasts taste brighter in iced coffee, while medium-dark roasts give richer, chocolatey notes. Store-bought syrups or DIY simple syrup (equal parts sugar and water warmed to dissolve) are great for sweetening cold drinks. With these two methods you can make a fast iced coffee or a smooth cold brew, perfect for hot days or an everyday pick-me-up.