Sumary of Brew master: five steps to making the perfect iced coffee at home:
- Although it is absurdly simple on paper – coffee served over ice and stirred with milk – there are all manner of variables that can affect quality.
- I spoke to Stuart Wilson, the founder of Whitstable-based speciality roastery Lost Sheep Coffee and Lynsey Harley of the Fife roastery and Edinburgh cafe Modern Standard, on how to make the perfect version at home.Step one: coffeeYou have three choices here, but the foundation of each is the right sort of bean.
- “You want a nice, sweet, full-bodied coffee … preferably single origin.” This is important.
- Coffee blends – which is to say a mixture of coffee from different countries – are typically designed to be brewed hot.
- If you use a blend to make iced coffee, this process doesn’t occur and the finished product might be more acidic than you expect.
- Also important: don’t buy pre-ground coffee from supermarkets.