02-05-2025
Pros spill the beans on how to make the best iced coffee you've ever had
Spring is well underway, and that means it's iced coffee season. Whether you prefer yours black or have been known to indulge in a frothy iced vanilla latte, we've got tips from the pros on making it barista-worthy at home. The key to avoiding a watered-down cup? Brew stronger coffee than you would when drinking it hot. What comes next? Sweetener, milk, flavored syrup — the options are endless.
According to the National Coffee Association, 71% of coffee drinkers brew their coffee at home. When we asked industry pros how to make the best iced coffee from the comfort of our own kitchen, many agreed that your favorite coffee maker, whether you use a high-tech espresso machine or a simpler drip brewer, can work for iced coffee. "Making great iced coffee at home doesn't require much — just good coffee, a reliable brewing method, water and plenty of ice," says Nicole Maurer, senior brand manager for Mr. Coffee. "Controlling the coffee quality and brew strength is key." More tips right this way!
Read more: Gotta a latte-loving mom or dad? These are the best gifts for coffee lovers in your life | The best iced coffee makers | The best cold brew makers
Large-format cubes aren't just for cocktails. "Oversized ice cubes or spheres melt more slowly and keep your drink tasting fresh," explains Christina Correa, co-founder of The SisterYard cold brew concentrate. Another trick for fans of a strong brew is making ice cubes out of coffee instead of water. "This simple trick helps maintain a strong, consistent flavor as the ice melts," says Maurer.
Lauren Abendroth, director of research and development at Death Wish Coffee Co. looks for callouts that the beans are organic and Fair Trade USA certified, "which indicates higher coffee quality since it is sustainably sourced and held to rigorous standards."
No matter what you buy, "Always use freshly roasted coffee; anything within three weeks of the initial roast date should still be vibrant and strong," says Bobby Winston, director of coffee for French Truck Coffee.
Freshly ground beans make all the difference in brewing a flavorful, strong coffee, whether it's cold or hot. "A medium-coarse grind for iced coffee provides a slow and even extraction for the best flavor in your cup. A high-quality coffee grinder will precisely grind beans right before brewing," says David Shull, executive vice president for JURA and Capresso.
Getting the ratio of coffee to water right is essential to brewing the perfect cup of iced coffee, and you'll need a scale to weigh the coffee grounds. Chef Matthew Cutolo of Gargiulo's in Brooklyn, N.Y., explains, "A classic starting point is a 1:16 or 1:17 ratio — about 60 grams of coffee per liter of water. That's similar to how many Italian cafés balance strength with smoothness. For iced coffee, I sometimes make it a little stronger so it stands up to the ice."
So, for a 1:16 ratio, you'll use 1 gram of coffee to 16 grams of water, which works out to about 2 tablespoons of grounds for every 6 fluid ounces of water.
"There's something about drinking from a unique glass or tumbler that makes the whole experience feel elevated," says Correa. We couldn't agree more: It's easy to make your day a bit brighter when you reach for a glass, a to-go cup or even a straw that feels fun and a little special, while also being functional.
When you're craving a chilled specialty coffee drink or you're hosting a festive brunch, the addition of a flavored syrup can really hit the spot. Just think of the response you'll get when you ask a friend if you can make her an iced caramel latte.
"When I'm creating recipes, I use Monin or Maison Routin 1883 syrups. They are all-natural and have great flavor," says Heidi Rasmussen, senior manager of quality assurance and education at Illy. "It's better to start light with syrup. For a 12-ounce iced drink, I would start with 1/3-ounce and add more in 1/3-ounce increments to taste," she suggests.
