How to Make Iced Coffee?

Blue skies. Long days. Sumptuous sunshine. Who doesn’t long for those glorious summer mornings and sultry afternoons? 

And what better way to cool down in the heat than with a crisp and refreshing iced coffee. The ultimate summer soother. You can already hear the ice cubes jangle as you take your first sip. Ahh…

Even in the depths of winter, a glass of Presto iced coffee – with a cheeky dollop of cream – is a cosy companion to a crackling fire. Time to crack open the biscuits. 

From a classic espresso-over-ice through to the Greek frappe and deliciously sweet and creamy Thai iced coffee, there’s more than one way to brew this summer favourite. There’s just one minor problem… no matter what you try, you can’t replicate that delightful iced coffee your favourite coffeehouse brews up. Instant coffee on ice just doesn’t cut it. 

Our iced coffee recipes are as simple as they are delicious. With a few common ingredients, you’ll be able to whip up a jug of chilled brew overnight. 

Classic Iced Coffee

You will need

  • Tall, highball glass
  • Long spoon


  • Ice
  • Brewed coffee (one cup per glass:  ~230mL)


  1. Brew coffee using your preferred method.
  2. Let the brewed coffee cool to room temperature, then place inside the fridge.
  3. Fill a tall, highball glass to the top with ice.
  4. Pour the chilled coffee over the ice, and allow it to settle.
  5. Mix in your favourite extras. Think: cream or sugar.


There’s no simpler way to make iced coffee. Rich. Delicious. And cooler than a summer breeze. If you’re enjoying a relaxed afternoon in the garden or friends are heading over for brunch, don’t forget to brew up a jug.

For iced coffee – especially one as simple as this – we recommend low-acid, medium roasts. Look for caramel or chocolate undertones, and avoid floral and fruity notes which give a tea-like flavour (unless that’s what you’re looking for).  

Stir in a healthy pouring of…

...banana milk for a deep and creamy iced coffee, unlike anything else. If you’re making pancakes or enjoying a bowl of vanilla ice cream, it’s a wonderful addition. Or, just add a big spoonful of cream and stir: we promise not to tell.

Greek Frappe Iced Coffee

The frappé is a hallmark of Greek coffee culture. Invented back in the ‘50s by Dimitris Vakondios after an improvised experiment with Nescafe. With a frothy top and milky flavour, you’ll find everyone from Athens to Kavala sipping a frappe to escape the summer heat. For a traditional frappé, the coffee is shaken, not whipped or stirred.

You will need

  • Shaker or drink mixer (a jar with a tight-fitting lid will also suffice)
  • Tall, highball glass
  • Long spoon



  1. Mix 2-3 tablespoons of cold water, 1 teaspoon of instant coffee and sugar to your liking in a shaker or jar. (If you’re using coffee bags, let the bag sit in 2-3 tablespoons of water for 10 minutes, then remove the bag and continue.)
  2. Shake for 10 seconds. The mixture should completely turn to foam.
  3. Into a tall glass of water, pour the foam. Add 3 to 4 ice cubes, milk to taste, and stir.

When shaking the mixture, the more vigorous, the better… just remember to keep a firm grip on the lid. If you really want to whip up a foam, add ingredients from step 1 into a glass, then use an electric drink mixer. The foam is similar to crema on top of your espresso. If you’re using freshly brewed coffee – for a richer flavour – the foam will fade quicker. 

Learn the language:

  • glykós (‘sweet’): four spoonfuls of sugar
  • métrios (‘medium’): two spoonfuls of sugar
  • skétos (‘plain’): no sugar
  • frapógalo: frappé with milk
  • horís gála: without milk

Thai Iced Coffee

Amongst the bustling streets of Bangkok or on the sun-kissed beaches of Koh Tao, Thai iced coffee is the ultimate treat to quench your thirst. Also known as Oliang – literally meaning black and iced - the drink is made with high-roasted grains and brown sugar or condensed milk. If you’re rustling up a spicy Pad Thai, enjoy this as an after-dinner treat.

You will need

  • Tall, highball glass
  • Ice cube tray
  • Spoon
  • Cup


  • 1 cup strong coffee (our Espresso Blend is our favourite!)
  • 2-4 tablespoons brown sugar
  • Whole milk, evaporated milk or fresh heavy cream
  • ½ teaspoon cardamom
  • ¼ teaspoon vanilla extract
  • Cinnamon (to taste)


  1. Brew coffee using your preferred method.
  2. Mix sugar, vanilla, and spices into hot coffee. Taste for sweetness and spices: add brown sugar if necessary.
  3. Pour half of the coffee mixture into an ice cube tray and then place into the freezer. The remainder of the coffee mixture goes in the fridge. Leave until frozen.
  4. Place the coffee ice cubes into a tall, highball glass and pour over the spiced coffee mixture. 
  5. Pour in the whole milk, evaporated milk or heavy cream. (For a layered effect, lay a spoon over the coffee and pour milk or cream onto the spoon.)

Short on time: skip freezing the coffee and pour chilled coffee directly onto ice cubes. It will dilute the flavour, however. You can also use evaporated milk instead of brown sugar to add sweetness.

Common variations:

  • Oliang: black coffee with ice
  • Gopi: black coffee with condensed milk
  • Oliang-yoklo: black coffee with ice and fresh milk
  • Iced coffee: black coffee with condensed milk, ice and fresh milk
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