How to Make Iced Coffee

At Half Mile, we’re all about great coffee, no matter the season. And when the days get warmer, we reach for iced coffee — brewed fresh and chilled fast for clarity, balance, and that first-sip “ahh.”

What is iced coffee, really?

It’s any cold coffee made without espresso — think flash-brew, cold brew, or just a hot pot chilled in the fridge (this was my parents go to in the summer). Our go-to method? Flash brewing. It’s fast, clean, and brings out the best in the beans — especially the vibrant, juicy notes we love in lighter roasts.

Flash brewing means brewing hot coffee directly onto ice. It locks in aroma, preserves acidity, and avoids the dullness that can happen when hot coffee sits too long. With the right water-to-ice ratio, you get a crisp, balanced cup every time.

What You’ll Need

A Chemex, pour-over, or drip coffee maker

Paper filters

A gooseneck kettle

A scale (optional but helpful)

8 oz (300 ml) of hot water

8 oz (300 g) of ice

1.4 oz (40 g) of medium-fine ground coffee

(No grinder? We’ll grind it for your brew method.)

How to Make Flash-Brewed Iced Coffee

1. Add Ice

Drop your ice directly into the Chemex or carafe — about 300 grams or enough to reach the height where your hot coffee usually finishes. Different ice shapes? No problem. Just eyeball it close.

2. Bloom the Coffee

Add your filter and coffee grounds. Start your timer and pour about 80g of hot water (198–205°F) evenly to saturate the grounds. Let it sit for 45 seconds — this is the bloom. It releases carbon dioxide and primes the coffee for a flavorful extraction.

3. Pour Slowly and Steady

Pour the rest of your water gradually in stages. Aim for a total brew time of around 2.5 minutes:

• Pour to 150g, let it drain.
  

• Pour another 25g, pause.
  

• Repeat until you’ve used all 300g of water.
  

4. Finish and Enjoy

Let the coffee finish dripping, then swirl to melt any remaining ice. Pour into a tall glass or your favorite mug, take it outside, and enjoy the view.

FAQs

What coffee is best for iced coffee?

Anything you love — but brighter, fruit-forward coffees really shine when flash-brewed. Looking for something bold and chocolatey? Try one of our medium-dark offerings.

Can I add milk or sweeteners?

Of course. Iced coffee’s a blank canvas — splash in milk, oat, or cream, stir in sugar or syrups, or enjoy it black and bright.

Do I need fancy gear?

Not at all. A basic pour-over setup or drip machine works great. That said, a gooseneck kettle and scale do help dial in consistency.

How is this different from cold brew?

Cold brew is steeped in cold water for 12–24 hours and gives you a mellow, smooth result. Flash brew is quick and has a more dynamic flavor — perfect for same-day sipping.

How long does it keep?

Flash-brewed iced coffee is best fresh, but you can store it in a sealed container in the fridge for up to 2–3 days.