The different types of iced coffee

If you’ve walked into a coffee shop and ordered an iced coffee, you’ll know that there are (what feel like) 100 different types to choose from. We’re going to focus on the three most common types: iced coffee with ice, crushed ice and a cold brew. If you’re of the camp that coffee + ice cream = iced coffee, we’re here to tell you that you made a milkshake and while it’s delicious, this is not what we’re here to discuss today.

Iced coffee with ice

Easily the most achievable at-home iced drink as it requires no specific equipment, this is what most baristas refer to as an iced coffee. Essentially, it’s very strong coffee watered down with ice. Do it at home by making a slightly stronger coffee than you normally do, with roughly half the amount of water (if you have an espresso maker, make a very strong shot). Tip this into a glass and fill almost to the top with ice cubes. Stir everything together and when some of the cubes have melted, you should be left with a tasty, chilled coffee. If you’re feeling extra, you could toss everything into a cocktail shaker and shake it up. You can add a little more cold water to make it more drinkable faster, as well as a splash of your choice of milk if you like. Sweeten it with a bit of honey or sugar syrup if you happen to have some at hand.

Crushed iced coffee

In theory, this is a similar process to a coffee poured over ice but it takes it one step further by blending everything together. Using a smoothie maker or blender, blitz everything together until smooth and well-combined. Sweeten with sugar, honey or sugar syrup. You could make a version of this using coffee frozen into ice cubes, which will require less ice and coffee.

Cold brew

This method, despite its fancy name, requires little more than making a plunger-style coffee, but with patience. Cold brews are for the forward-thinkers who remember to make a batch of coffee for the next morning. Make the coffee in the plunger as you would in the morning, but using cold water instead. Pop on the lid and leave the plunger up so it’s not touching the water (or cover with clingfilm) and leave the coffee in the fridge overnight (for at least 12 hours). The next morning, when you’re ready to drink it, press the plunger down very slowly and pour the coffee into a glass filled with ice cubes. Top off with milk of your choice and sweeten as you like.