3 Tips For Better Iced Coffee At Home

It's HAWT this summer. 

 

I mean, here in SoCal, it's not unusually hot. It's unusually muggy...like that sweaty gross kind of heat that makes you sweat for what feels like no good reason. 

 

So instead of talking about hot coffee today, let's lean in on making the perfect iced coffee!

When you think of iced coffee, what comes to mind?

 

It's usually a little on the strong side so as the ice melts, it mellows out a bit. That is...

 

If you even let the ice melt before you've finished it. LOL

 

You may prefer it with cream. Which would mellow it out before the ice melts.

 

You may like it black and just bold enough to put hair on your chest. 

 

Metaphorically speaking, of course. ;)

 

But if you're making it at home, and you don't have an espresso machine like your favorite coffee shop does, how can you get that swift 'kick in the pants' without feeling cheated by the flavor?

 

1. Start with the RIGHT roast

While I'm a HUGE fan of a good light roast, they tend to be a little too acid and weak in flavor profiles to make a good iced coffee. 

 

UNLESS...

 

I make it in a French Press then flash chill it in the freezer with no ice used. 

 

But if you like a more traditional flavor (typically from the espresso used at your local coffee shop) and you're going to use ice, a Medium to Darker roast is ideal. This way you can protect the body of the coffee as it slowly meshes with the melted ice.

 

2. Use the RIGHT brew method

This one really depends on how you usually make your coffee. It doesn't have to be complicated...

 

If you have extra coffee from making a full pot, well, that can just go straight to the fridge for use later. While not 'the best' option, we don't let good coffee go to waste around here.

 

And while many turn to cold brew methods, these don't really activate the full flavor profiles that a specialty coffee embodies. And so you lose a lot of what makes Specialty Coffee so well, special.

 

In my opinion, a French Press is the best method here based on ratio of coffee to water. You'll see why in tip 3 below. 

 

However, it's important to do what works best for you. Use what you have but adjust the ratios to optimize the method for a better result.

 

3. Use the RIGHT ratio of water to coffee

This is one of the most important tips of all. 

 

More coffee + less water = a stronger, more adaptable iced coffee.

 

Hence the reason I like the French Press. The coffee 'steeps' like tea. 

 

Which doesn't happen as effectively in a drip coffee maker or a pour over as these are limited by exposure of water to the grinds, temperature of the water as it passes through, and various other challenges.

 

Now, here's the thing, if you don't have time to flash freeze after it's ready, you can make a concentrated coffee with 1.5-2x the coffee and the same amount of water, then pour it directly over ice so as it melts, it becomes the perfect consistency. 

 

Now, armed with these tips, you can make a better iced coffee at home. 

 

If you try these tips and post to Instagram, be sure to tag us so we can see your creations! @theoraclecoffeeco