I spoke to Stuart Wilson, the founder of Whitstable-based speciality roastery Lost Sheep Coffee and Lynsey Harley, the Fife roastery and Edinburgh cafe Modern Standard, on how to make the perfect version at home. From choosing the best beans and selecting the right milk to stirring vigorously, here’s all you need to consider for a delicious summer drink.
Coffee
Choose a Brazilian or Colombian single origin coffee – preferably single origin.
- Do not buy pre-ground coffee from supermarkets as the quality is poor, the grind isn’t fine enough for espresso, and it will be staler than if you buy direct from a roaster.
- If you are in a hurry, the quickest way to make an iced coffee is to use a Nespresso machine. The expensive option: espresso machine.
Step four: Add milk
Top up with milk if you prefer, but be aware that some other options, such as oat milk, are also good alternatives to full-fat milk, which can dilute the flavor of the coffee, as well as coconut milk and other coconut milk alternatives.
Step five: Stir vigorously
Four or five full stirs around the cup.
- Get the coffee, the milk and the ice to combine and chill down hard, and then you get that really nice, ice coldness all the way through
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Step 2: Sweeten
If you need to add sugar, do so when you are pouring the hot coffee into the glass, or if you’re using a cold brew, put sugar in the glass before the coffee.
- Sweeten the drink before you tip it in, or add it to the glass just before serving.
Step 3: Serve over ice
Fill the glass between a third and a half with ice, to cool the coffee down.
- Blended drinks change the dilution of the coffee, so blending the ice with the milk and espresso turns it more into a slushie.
