I’m sharing a simple, foolproof way to make coffee at home with an unexpected twist and an iced coffee at home variation readers keep asking me about.

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I’ve been messing around with Iced Coffee ✨ for a while, trying to make something that feels like a treat but won’t wreck the morning. Make #coffee at home ☕️ became my little challenge, because buying one every day is dumb.

I love how coarsely ground coffee gives a deep, clean punch and how milk or milk alternative softens it without killing the brightness. It’s simple but not boring, and there’s a small trick that flips the whole thing from good to addictive.

If you like Iced Coffee At Home vibes, you should try this, you’ll see.

Ingredients

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Coarsely ground coffee: rich in antioxidants, caffeine gives a lift, adds bitter deep flavor
Cold filtered water: extracts coffee compounds, zero calories, keeps flavor clean and bright
Milk or milk alternative: adds creaminess, provides protein and calcium or fewer calories sometimes
Simple syrup or granulated sugar: quick sweetener, pure carbs, dissolves in cold drinks easily
Vanilla extract: small boost of aroma, enhances perceived sweetness with very few calories
Pinch of fine sea salt: brightens flavor, tones down bitterness and makes sweetness pop
Ice cubes: chill and dilute over time, control strength, no nutrients just refreshing

Ingredient Quantities

1 cup coarsely ground coffee (for cold brew concentrate)

4 cups cold filtered water

Ice cubes as needed

Milk or milk alternative 1/2 to 1 cup, more if you like

Simple syrup 2 to 4 tablespoons, or granulated sugar 2 to 4 tablespoons to taste

1/2 teaspoon vanilla extract optional

Pinch of fine sea salt optional

How to Make this

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1. In a large jar or pitcher combine 1 cup coarsely ground coffee with 4 cups cold filtered water, stir so all the grounds are wet, cover and let it steep — sorry, dont use that character. Let it sit 12 to 24 hours at room temp or in the fridge, overnight usually works best.

2. After steeping, strain the brew through a fine mesh sieve lined with cheesecloth or a paper coffee filter into another container, then strain again if you want it extra clear; avoid pressing the grounds too hard or you’ll pull out bitter flavors.

3. Transfer the cold brew concentrate to a clean jar, seal and refrigerate; it keeps well for up to 2 weeks, best within the first week.

4. If you want sweetener and only have granulated sugar, make a quick simple syrup by heating equal parts sugar and water until the sugar dissolves, then cool. Or just use 2 to 4 tablespoons of ready simple syrup per drink.

5. To build one glass, fill a tall glass with ice cubes, pour 1/2 to 3/4 cup cold brew concentrate over the ice (adjust how strong you want it).

6. Add 1/2 to 1 cup milk or milk alternative, more if you like it milky; you can also dilute with a little cold water if the concentrate is too strong.

7. Stir in 2 to 4 tablespoons simple syrup or granulated sugar to taste, add 1/2 teaspoon vanilla extract and a pinch of fine sea salt if you want the flavors to pop, then taste and tweak.

8. Give it one final stir, top with a few more ice cubes if needed and enjoy right away — it’s simple, refreshing and way better than most drive thru coffees.

9. Pro tips: use a coarse grind and cold filtered water for the cleanest flavor, double strain for less grit, and keep extra concentrate in the fridge for quick morning pours.

Equipment Needed

1. Large jar or pitcher (at least 2 quart)
2. Measuring cup and measuring spoons (1 cup and tablespoons)
3. Burr grinder set to coarse or preground coarse coffee
4. Long spoon or heatproof spatula for stirring
5. Fine mesh sieve plus cheesecloth or paper coffee filters for double straining
6. Second container or jar to catch the strained brew
7. Small saucepan for simple syrup and a jar to cool/store it
8. Tall serving glass and ice scoop or tongs

FAQ

Q: How long should I steep the coffee? A: 12 to 18 hours is typical; about 16 hours gives a balanced concentrate. Shorter = weak, longer = stronger and more intense.

Q: How do I dilute the concentrate for drinking? A: Start 1 part concentrate to 1 part milk or water, adjust to taste. For milder, try 1 part concentrate to 2 parts liquid.

Q: Can I use granulated sugar instead of simple syrup? A: You can, but granulated sugar wont dissolve well in cold drinks. Make simple syrup or dissolve sugar in a little warm water first.

Q: Why use coarse grounds? A: Coarse grounds extract more slowly and make straining easier. Fine grounds can overextract and make the brew bitter and cloudy.

Q: How long does the cold brew concentrate keep? A: Stored in a sealed container in the fridge it stays good for about 10 to 14 days, best within a week.

Q: I need iced coffee now, not tomorrow. Any quick method? A: Brew hot double-strength coffee, let it cool, then pour over ice and dilute with milk. It tastes different than cold brew but works fast.

Iced Coffee ✨ Recipe Substitutions and Variations

Here are some easy swaps to try:

Coarsely ground coffee (for cold brew concentrate)
- Pre-made cold brew concentrate, just dilute to taste
- Strong hot-brewed coffee chilled (aka Japanese iced coffee), faster than steeping
- Espresso shots or lungo, for a bolder, quicker iced coffee
- Instant coffee concentrate, dissolve instant in small hot water then chill
Milk or milk alternative
- Oat milk, creamy and great for frothing
- Almond milk, lighter and slightly nutty
- Coconut milk, for a tropical, richer vibe
- Sweetened condensed milk, for a sweet, Vietnamese-style treat (use less added sugar)
Simple syrup or granulated sugar
- Honey syrup (equal parts honey and warm water), floral sweetness
- Maple syrup, earthier flavor that pairs well with cold brew
- Agave nectar, milder and dissolves easily
- Brown sugar syrup, gives caramel notes
Vanilla extract
- Vanilla bean paste or scraped bean, deeper vanilla flavor
- Vanilla syrup, sweet and convenient
- Almond extract, use sparingly because it’s strong
- A pinch of ground cinnamon or cardamom, for warm aromatic notes

Pro Tips

1. Use a burr grinder and weigh the beans if you can, otherwise grind very coarse and try to keep it uniform. Inconsistent grind is the fastest way to get muddy or bitter cold brew, so even a little extra care here pays off.

2. Freeze extra concentrate into ice cubes so your drink never gets watered down when the ice melts. You can also freeze milk in trays for creamier chilling, works great on hot days.

3. Let the jar sit briefly in the fridge after you strain so any tiny sediment settles to the bottom, then pour off from the top. Double straining through cheesecloth and a paper filter will give you a crystal clear cup, just dont press the grounds or you’ll pull out bitter stuff.

4. Make a flavored simple syrup ahead of time and keep it chilled, and add a tiny pinch of fine sea salt to the drink when you taste it. That little salt trick wakes up the chocolate and caramel notes, and a syrup with vanilla or cinnamon saves you time and tastes way better than plain sugar.

Iced Coffee ✨ Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing a simple, foolproof way to make coffee at home with an unexpected twist and an iced coffee at home variation readers keep asking me about.

Servings

servings

Calories

kcal

Equipment: 1. Large jar or pitcher (at least 2 quart)
2. Measuring cup and measuring spoons (1 cup and tablespoons)
3. Burr grinder set to coarse or preground coarse coffee
4. Long spoon or heatproof spatula for stirring
5. Fine mesh sieve plus cheesecloth or paper coffee filters for double straining
6. Second container or jar to catch the strained brew
7. Small saucepan for simple syrup and a jar to cool/store it
8. Tall serving glass and ice scoop or tongs

Ingredients

1 cup coarsely ground coffee (for cold brew concentrate)
4 cups cold filtered water
Ice cubes as needed
Milk or milk alternative 1/2 to 1 cup, more if you like
Simple syrup 2 to 4 tablespoons, or granulated sugar 2 to 4 tablespoons to taste
1/2 teaspoon vanilla extract optional
Pinch of fine sea salt optional

Directions

In a large jar or pitcher combine 1 cup coarsely ground coffee with 4 cups cold filtered water, stir so all the grounds are wet, cover and let it steep — sorry, dont use that character. Let it sit 12 to 24 hours at room temp or in the fridge, overnight usually works best.
After steeping, strain the brew through a fine mesh sieve lined with cheesecloth or a paper coffee filter into another container, then strain again if you want it extra clear; avoid pressing the grounds too hard or you'll pull out bitter flavors.
Transfer the cold brew concentrate to a clean jar, seal and refrigerate; it keeps well for up to 2 weeks, best within the first week.
If you want sweetener and only have granulated sugar, make a quick simple syrup by heating equal parts sugar and water until the sugar dissolves, then cool. Or just use 2 to 4 tablespoons of ready simple syrup per drink.
To build one glass, fill a tall glass with ice cubes, pour 1/2 to 3/4 cup cold brew concentrate over the ice (adjust how strong you want it).
Add 1/2 to 1 cup milk or milk alternative, more if you like it milky; you can also dilute with a little cold water if the concentrate is too strong.
Stir in 2 to 4 tablespoons simple syrup or granulated sugar to taste, add 1/2 teaspoon vanilla extract and a pinch of fine sea salt if you want the flavors to pop, then taste and tweak.
Give it one final stir, top with a few more ice cubes if needed and enjoy right away — it's simple, refreshing and way better than most drive thru coffees.
Pro tips: use a coarse grind and cold filtered water for the cleanest flavor, double strain for less grit, and keep extra concentrate in the fridge for quick morning pours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.