With warmer weather approaching, iced coffee has surged in popularity. As coffee shop prices rise, more people are making this refreshing drink at home. Experts share two key steps to achieve the perfect homemade iced coffee.
Master the Espresso Extraction
Jack Ellis, Cafédirect’s expert Barista Trainer, emphasizes that the espresso is the foundation. "The most important part is the espresso. You need to nail the extraction to get a truly great iced coffee," he told Express.co.uk.
The ideal extraction time is 24 to 30 seconds. "Go beyond that, and you're likely to over-extract - resulting in a bitter, ashy, and weak-tasting coffee. Visually, it'll look pale and watery, with a translucent brown hue," Ellis explains. Conversely, a shot under 22 seconds is under-extracted: "sharp, sour, and unbalanced."
Bean selection matters too. Ellis recommends bold flavours that stand up to ice and milk. "Cafédirect's Mayan Gold beans are perfect for the job with their smooth caramel and vanilla notes that come with a hint of citrus and honey," he says. Sourced from Chiapas, Mexico, these beans deliver complex flavours without bitterness.
Choose the Right Ice
Emily Burkinshaw, Senior Brand and Communications Executive at The Ice Co, argues that ice quality is as crucial as the coffee. "The secret to a great iced coffee is starting with plenty of quality ice. It cools your drink quickly without compromising the flavour, helping you create refreshing café-style drinks from the comfort of your own kitchen," she says. Ice is the ingredient that brings everything together, whether for a Dalgona coffee or a classic latte.
For those without an espresso machine, Burkinshaw suggests a cocktail shaker. "If you want that silky, barista-style froth at home, simply add your coffee, milk and ice to a cocktail shaker and shake vigorously for 15-20 seconds before pouring into a glass," she explains. This creates a smooth, frothy texture for a professional finish.
How to Make Iced Coffee at Home
Start by producing the perfect espresso shot according to Ellis's guidance. If you like sweet coffee, add syrup or sweetener directly to the espresso before pouring milk. "This helps the flavour mix evenly throughout the drink," Ellis says.
Fill a glass generously with ice, then pour in your preferred milk, leaving space for the espresso. Finally, gently pour the espresso over the milk and ice. "Watch as it cascades through the layers, creating a beautiful marbling effect," Ellis concludes. "Coffee shop vibes, made at home."
