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Iced coffee is the perfect companion on hot days – it combines the invigorating effects of caffeine with a pleasant refreshment. Although it may seem like a modern trend, its history goes back much further. In this article, we will look at various recipes, interesting facts and tips on how to prepare it at home like in a professional cafe.
The first mentions of cold coffee date back to the 17th century in Algeria – the so-called "mazagran" (a coffee drink with ice and sugar).
☕ What is iced coffee?
Iced coffee is simply cold coffee served with ice. However, there are many variations – from classic chilled espresso to cold brew to sweet and milky variations like frappé or affogato.
Iced coffee recipes:
1. Classic Iced Coffee
Ingredients:
1 cup of strong black coffee (espresso or mocha preferred)
Ice
Sugar or syrup (optional)
Milk or plant-based milk (optional)
Procedure:
1. Prepare the coffee and let it cool
2. Pour ice into a glass
3. Pour over the coffee, or add sugar or milk to taste
For a thicker texture, try a blender – you'll create a "coffee shake".
2. Cold Brew
Ingredients:
100 g ground coffee
1 liter cold water
Procedure:
1. Mix coffee with cold water and let steep for 12–18 hours in the refrigerator
2. Strain through a fine sieve or coffee filter
3. Serve with ice, milk or syrup
Advantage: Cold brew is less acidic and milder than regular coffee.
Cold brew probably originated in Japan, where it was prepared as early as the 1600s as "Kyoto-style coffee".
3. Greek Frappe
Ingredients:
2 teaspoons instant coffee
100 ml cold water
Sugar (to taste)
Milk (optional)
Ice
Procedure:
1. Whisk the instant coffee and sugar with a little water until foamy.
2. Add ice, top up with water and milk.
3. Serve with a straw – a typical Greek way.
Iced coffee can contain more caffeine than hot coffee – depending on the preparation method.
Especially if it is a cold brew, which is steeped in cold water for 12–24 hours, the resulting drink tends to be stronger, smoother and often has a higher caffeine content than regular hot filtered coffee.
4. Affogato – both dessert and coffee
Ingredients:
1 scoop of vanilla ice cream
1 shot of espresso (hot!)
Procedure:
1. Put the ice cream in a glass
2. Pour over the espresso – this creates a contrast of hot and cold
Some versions of iced coffee are also served as dessert – for example, Vietnamese iced coffee with condensed milk is distinctly sweet.
5. Iced coffee TONIC
Ingredients:
Espresso
Tonic
Ice
Lemon
Procedure:
1. Put ice in a glass and pour in tonic
2. Prepare an espresso and pour it slowly over the edge of the pre-filled glass using a spoon so that the tonic and coffee do not mix
3. You can drizzle the prepared drink with lemon
Bonus: Homemade caramel syrup – recipe:
You will need: 250 g granulated sugar, 1 tablespoon lemon juice, 130 ml water (50 and 80 ml successively)
Procedure: Mix the sugar, lemon juice and 50 ml of water in a saucepan. Heat on a medium heat. Do not stir, just shake the pan slightly. When the syrup reaches a dark amber colour, gradually (3 times) add the remaining water and wait until the syrup starts to boil again. Then remove from the heat and leave to cool. Caramel syrup prepared in this way will keep for several months in a closed bottle.
We hope we have inspired you and your appetite.We hope we have inspired you and your appetite.
Cheers! :)
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