Iced coffee - coffee served over ice and mixed with milk - can seem very easy to make. But there are all kinds of details that can affect the quality. 

Here's all you need to make the ideal version at home.

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Brew master: five steps to making the perfect iced coffee at home

theguardian.com

Step one: Coffee

The foundation for a perfect iced coffee lies in the right sort of coffee bean. You want a single, sweet, full-bodied coffee, such as a Brazilian or a Colombian.

When the coffee is combined with heated milk, the natural sugars are brought out. But if you use a coffee blend, this process doesn't occur, and the finished product might be too acidic.

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  • The quickest option to make an iced coffee is with capsules.
  • You can also make coffee with an espresso machine. Weigh out 18,5 grams of freshly ground coffee, then tamp it evenly. The espresso extraction should be timed, about 30 seconds.
  • For a cold brew, use a light to medium roast as anything darker might be too bitter. With a cafetière, add 120g coarsely ground coffee per litre of cold water, stir and leave in the fridge for a day. Then plunge it for a cold brew coffee. Use a double shot for iced coffee.

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Coffee in, ice over top, milk, stir
  1. Coffee in: Prepare one shot of hot coffee or a double shot of cold brew coffee.
  2. Sweeten: If you have prepared the perfect type of coffee in the best way, your coffee should be sweet enough to drink. You can add sugar when you are pouring the hot coffee.
  3. Pour over ice: Your shot of coffee goes in the bottom of the glass. Then fill with ice - between a third and a half.
  4. Add milk: Top up the glass with milk. Full-fat milk gives a better flavour, but experiment with what works for you.
  5. Stir vigorously to combine the coffee, milk and ice.

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