The Best Iced Coffee Recipes to Try at Home
At Moon Roast, we love coffee in all its forms - and when the weather warms up, iced coffee is our go-to for cooling down without losing out on flavour.
Here are some of our favourite ways to brew it.
1. Flash Brew Iced Coffee (Quick & Bright)
Flash brew (also called Japanese-style iced coffee) is made by brewing hot coffee directly over ice, locking in brightness and aromatics while cooling instantly.
You’ll need:
-
30g Moon Roast coffee (we love Kenya Kii AB for this)
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250ml hot water (around 94°C)
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150g ice
Method:
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Place ice into your carafe or jug.
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Brew coffee using your V60 or Chemex, pouring slowly over the ice.
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Swirl gently, serve over fresh ice.
Flavour: Bright, refreshing, layered.
2. Cold Brew Concentrate (Smooth & Easy)
Cold brew is made by steeping coffee grounds in cold water over time. It’s low in acidity, full-bodied, and brilliantly easy to batch.
You’ll need:
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80g coarse-ground coffee (try our Colombia San Sebastian)
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1L cold water
Method:
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Combine coffee and water in a cafetière or jar.
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Stir gently, cover, and leave to steep in the fridge for 12–16 hours.
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Press down (or strain) and decant into a clean bottle.
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Dilute with water or milk to taste, and serve over ice.
Flavour: Smooth, mellow, chocolatey.
3. Iced Latte (Classic Café Style)
Sometimes nothing beats the simple pleasure of an iced latte.
You’ll need:
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A double shot of espresso (or strong AeroPress brew) - we recommend Moonshot for this.
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Ice
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Cold milk (or oat/almond milk)
Method:
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Brew your espresso or AeroPress.
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Fill a glass with ice.
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Pour the espresso over the ice.
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Top with your choice of cold milk.
Flavour: Creamy, balanced, café-worthy at home.
Top Tips for Better Iced Coffee:
- Always brew a little stronger than you would for hot coffee to account for dilution from ice.
- Use fresh ice for serving — not the ice that was brewed onto.
- Play with origins: fruity Ethiopian coffees shine in flash brews, while Brazilian and Colombian beans are brilliant for cold brew.
