13 Best Brewing Methods (And Beans) For Making Iced Coffee

While a cold beverage might spark memories of summer and a hot afternoon, iced coffee has become popular year-round. Its popularity has grown exponentially due, in no small part, to the Gen-Z target market that local coffee shops and corporations market towards. In 2022 alone, Starbucks' third quarterly report attributed nearly ¾ of its U.S. sales to cold beverages. The massive chain noted that customers are more likely to modify cold drinks than hot ones, and added syrups and alternative milk raise the final price of the drink.

For those of us looking to save a little money or are just interested in expanding our coffee knowledge at home, there are few easier drinks to make than the classic iced coffee. We spoke to Morgan Anderson from Central Coffee Co. in Charlotte, North Carolina about some of the best methods and beans that can be used for the best at-home iced coffee.

Roast types are one of the first things a budding barista learns. They range from light to dark and can have different names depending on the region or the roaster that is making them. Light roasts, or blonde roasts, are often lighter in flavor and contain the most caffeine. For those that prefer a bolder flavor, medium and dark roasts are the way to go. Heating the coffee bean releases oils that provide the signature smoky fragrance that follows baristas around. While dark roasts are popular amongst espresso lovers and cold brew enthusiasts, the French roast can provide an even more intense flavor experience. This makes it ideal for iced coffee, as roasting the beans for so long heightens the flavors of the coffee's natural sugars and lowers the inherent acidity found in coffee.

Anderson confirms this, "A French roast is going to be roasted for a much longer period of time, letting all of the beans' oils release. You lose the flavors of origin; but get sweeter flavors, as the natural sugars have caramelized. French roast is the darkest beans can be roasted before those oils and sugars begin to burn."

Once you've determined the roast you like, and the flavor profiles you want in your coffee, it's time to find the beans themselves. We can find coffee in nearly every grocery store, but only a few regions of the world grow coffee. South America and Africa are the largest producers of coffee, followed by Southeast Asia.

These regions make up an area referred to as "the coffee belt" and all share the same consistent warm climate. Their high altitudes and rocky soil make for the perfect growing conditions, though they are different. Beyond the climate, it's helpful to know what bean your country is producing. There are two main species of coffee beans, Arabica and Robusta; Robusta beans produce a larger yield, but they're far more bitter and caffeinated than Arabica.

Places like Colombia and Peru produce coffee with moderate acidity and notes of chocolate and fruit, whereas places like Ethiopia and Kenya have lighter floral coffees with berry notes. Similar to wine, what matters with coffee is location, location, location. Every growing location is different, and if you know what flavors you want, it will be easier to find them in the region that specializes in that.

Do you prefer fruit candies over chocolate ones and want your iced coffee to reflect that? African coffee varieties might be right up your alley. According to Anderson, beans from Africa are usually full-bodied with more citrusy, floral, and fruity notes. The drier climate and higher altitude of their growing regions mean that the coffee from countries like Ethiopia and Kenya will be more acidic than those grown at a lower height. Arabica or Robusta, African beans are lighter in flavor and baristas liken them to herbs like bergamot or tea.

Ethiopia is the birthplace of coffee. Allegedly, a shepherd who noted the way the plant livened up his herd was the one to discover the first Arabica plant. Ethiopia is one of the world's leaders in wet-processed coffee: a process that ferments the coffee underwater. Beyond wet-processed coffee, Ethiopia also boasts a substantial amount of natural or dry-processed coffee. This process is more labor intensive but creates coffees with intense fruit flavors and sharp acidity that can brighten an otherwise heavy iced coffee. Kenyan coffee also is acidic, but it has a fuller body and tropical flavors that can be almost alcoholic in their tartness.

Drip coffee is synonymous with waking up in the morning for many. If you already have an electric coffee maker, you're one step closer to foolproof iced coffee. Automatic coffee makers are fundamentally the same as pour-over coffee. You encase the grounds in a filter, and gravity forces the hot water through the coffee to extract its flavor. Electric machines take away the need for such precise measurement that the pour-over method requires, but the mechanization also leaves less room for experimentation.

Most machine presets work with medium-grind coffee, which is the sort you'll usually find in pre-ground packages at the store. Many coffee enthusiasts insist on grinding your beans fresh, however, and this can be especially true for machine-made drip coffee. Because there's less control over the process, drip coffee can be a little weaker and mild. While that's perfect for those looking for a quick caffeine hit in the morning, iced coffee benefits from stronger flavors and a heavy body. Grinding your beans fresh guarantees that the oils in the coffee are as potent as possible and keep the flavor from fading into the background.

Cold brew coffee is a staple favorite for many, including Anderson. There is no easier way to make iced coffee than this, as a cold brew only requires coffee, water, and time. Contrary to popular belief, you don't need a refrigerator to make cold brew. Cold brew is the absence of hot water rather than the use of cold water. Lukewarm water will suffice, and though refrigeration can make the cold brew last longer and give it a pleasant chill, it's not necessary for the process, according to Anderson, who states their go-to for brewing cold brew is using a French press and leaving it out on a counter overnight, not in the fridge.

Cold brewing coffee allows the sweeter and more pleasant characteristics of coffee to be extracted from the beans without the risk of heat pulling acidity and tannins out of the grounds. By letting the coffee sit on the counter overnight or for up to 18 hours, the cold brew method pulls the flavor from the beans without the harsh bite that stronger coffees like espresso might have. Though you can brew cold brew in the cold, Anderson recommends storing the coffee in the fridge after it's steeped at room temperature.

Coffee concentrates, or as they're commonly known, cold brew concentrates, are super strong versions of coffee that need to be diluted with water before being used to make the perfect iced coffee. These are also great for those who want iced coffee on the go but can be more expensive than their instant powder counterparts. Think of it this way — where regular drip coffee might be good for everyday coffee consumption, it lacks the punch of espresso. Concentrates are the espresso version of the instant coffee world. This higher level of flavor can also make it easier to store as cold brews can taste stale after being stored for a while. Manufacturers make concentrates using a higher coffee-to-water ratio, and therefore take up less space in your valuable fridge storage because you need less of it to make your daily drinks.

Want to start making coffee concentrates at home? Make sure you're following a recipe specifically designed to be a concentrate instead of trying to strengthen your everyday cold brew recipe. If you'd rather stick to making a larger batch of pre-diluted cold brew, try icing your next drink with ice cubes made out of coffee instead of water. You'll get the same punchy flavor as a concentrate, and as a bonus, your cold brew won't taste watered down as you enjoy it throughout the day.