From bright flash brew over ice to indulgent cold foam lattes, these recipes balance sweetness, dilution, and texture so your cold coffee tastes intentional—not watered down.
Flash Brew (Japanese Iced Coffee)
- Coffee: 30 g
- Hot water: 240 g
- Ice in server: 180 g
- Ratio: 1:14 (accounting for ice)
- Grind: Medium (like V60)
- Method: Brew directly over ice. Stir to chill. Serve immediately.
Why it works: Hot extraction preserves aromatics and acidity, while immediate chilling locks in brightness.
Cold Foam Latte (No Whip)
- Brew: 40–60 g strong coffee or 1–2 shots espresso
- Milk: 120 g cold, 2–3% fat
- Sweetener: 10–20 g simple syrup
- Foam: Froth milk 10–15 seconds with a handheld frother; pour over ice and coffee.
Flavor ideas: Vanilla, honey-cinnamon, caramel-salt. Adjust sweetness to 4–6% of total drink mass.
Coffee Tonic (Zero-Proof)
- Ice
- Tonic: 150–180 g
- Espresso or concentrate: 35–45 g
- Citrus: Orange slice or lemon peel, optional
Pour tonic first, then slowly add coffee over ice to keep bubbles lively.
Simple Syrups (5 Minutes)
- Classic: 1:1 sugar:water; heat to dissolve; cool.
- Demera glow: 2:1 demerara sugar:water for body.
- Vanilla: Classic + vanilla bean/paste; steep 10 minutes.
- Spiced: Add cinnamon stick, clove, orange peel; steep 10 minutes.
Best Ice for Best Flavor
- Use solid cubes; avoid wet, hollow ice.
- For stronger drinks, freeze coffee ice (1:1 brew:water) for minimal dilution.
- Store ice sealed to prevent freezer odors.
Troubleshooting
- Watery: Increase coffee dose, reduce ice, chill faster.
- Flat: Add acid/sparkle (citrus, tonic), raise brew temperature for flash brew.
- Too sweet: Cut syrup by 25% and add a pinch of salt for balance.
- Bitter: Grind coarser or lower concentrate strength.
Keep Exploring
- Make concentrate right: Cold Brew Complete Guide
- Bright & hot: Pour-Over Coffee
- Cocktail vibes: Coffee Cocktails
- Beans that pop on ice: Best Coffee Beans