Easy Iced Coffee Recipes to Make at Home

Summer has finally arrived and with that, we are reaching for iced coffee more than ever to keep us cool and re-fuelled. Making iced coffee at home has never been easier, so whatever your machine or skillset, we have some easy recipes to help you brew barista quality iced coffee all summer long.

Espresso

1. Add ice into your chosen glass and place in the fridge.
2. Remove the portafilter and wipe clean
3. Flush the group-head, ensuring the shower screen is free of residue.
4. Dose 18g of into the basket - for espresso, we recommend Goldstone, Brazil Pocos or Colombia Black Condor
5. Level the coffee within the basket, then apply a firm amount of pressure with a tamper to ensure all the grounds lay flat and even.
6. Insert the portafilter back into the group-head, placing scales and cup underneath.
7. Start extraction.
8. When you have achieved a 30g-33g yield of espresso, brewed between 30-32 secs, stop the extraction.
9. Remove the cup, and get your glass from the fridge along with your chosen milk.
10. Pour your milk or water over the ice, then pour the freshly brewed espresso on top. Stir to combine, and add extra ice if desired. 

V60

1. Add ice into your chosen glass and place in the fridge
2. Place filter paper into the V60 and wet.
3. Weigh out 16g coffee (we recommend Guava Banana, Mexico Xanat or Papua New Guinea) and grind to a setting on the coarser side of medium. Place coffee into filter paper and level. Tare scales and heat water to 97°C ideally.
4. Set a timer and begin by pouring 50g of water onto the centre of the coffee, ensuring all grounds are saturated, stirring or swirling if required. 
5. Wait until the timer reaches 30 seconds, allowing for the coffee to bloom. Then, pour in concentric circles around half a centimetre away from the edge of the coffee until you reach 115g of water.
6. Allow for the coffee to steep and wait until the timer reaches 1.30. Once again, pouring in concentric circles, raise coffee to 175g. Slowly raise brewer, swirl coffee and tap it onto the top of the server to ensure grounds are flat, therefore ensuring an even extraction.
7. Wait until the timer reaches 2.15, pour up to 240g, swirling and tapping brewer. 
8. Allow for all the water to draw down through the coffee, aiming for an extraction time of around three minutes.
9. Remove brewer and get your glass from the fridge along with your chosen milk.
10. Pour your coffee over the ice, and top up with milk or water. Stir to combine, and add extra ice if desired. We recommend 40% ice to 60% liquid.

Two easy iced coffee recipes to make at home – easy as 1, 2, 3!