Home › Home & Kitchen › Kitchen & Dining › Coffee, Tea & Espresso › Cold Brew Makers How to Make Iced Coffee Published: July 9, 2026 · Updated: July 9, 2026
Photo: Michael Browning CC0 1.0 Source
The two best ways are cold brew — steep coarse grounds in cold water for 12–18 hours, then strain and dilute over ice — for a smooth, low-acid cup, and flash brew — brew a hot pour-over straight onto ice — for a bright one in minutes. Either way, brew it stronger than usual so the melting ice doesn't leave it watery.
Recommended Cold brew for smooth, flash brew over ice for fast — and brew it strong to beat the melt — Good iced coffee isn't just hot coffee left to cool, which turns stale and flat; it's brewed with the ice in mind. Cold brew gives the smoothest, least acidic result: stir coarse grounds into cold water at about 1 part coffee to 8 parts water, leave it 12–18 hours at room temperature or in the fridge, then strain through a filter. It makes a concentrate you dilute with water or milk over ice, and it keeps for days in the fridge. Flash brew (Japanese-style iced coffee) is ready in minutes and tastes brighter and more aromatic: brew a normal hot pour-over, but replace part of the water with ice in the jug so the hot coffee drips straight onto it and chills instantly. The key with both is strength — brew a little stronger than you would for a hot cup, because the ice melts and dilutes it, and freezing leftover coffee into ice cubes keeps it from watering down at all. Serve over plenty of ice in a pre-chilled glass, and add milk, syrup or a splash of water to taste.
