But this is no reason to forgo your daily coffee hit, why not try drinking your coffee cold instead? There is a lot more to iced coffees than a Frappa-whatever filled with sugar and flavourings. Steampunk introduce two of their favourites; Flash Brew and Cold Brew.

There are a few reasons why even coffee purists should give iced coffees a try. Iced coffees are lighter, perfect in summer as many of us try to cut down on a dairy-heavy diet. It’s easy to prepare a lot of cold coffees ahead, meaning you can grab one on your way out the door. Chilling coffee is also a great way of discovering some hidden flavours. And let’s face it, who wants to faff around with espresso when it’s really damn hot?


This method of making iced coffee originated in Japanese cafés and is on-trend across the UK and US. We love to play with this at Steampunk because the flavours we love in our hot specialty coffees come through in interesting delicious ways.
WHAT IT IS: Slightly concentrated hot coffee poured over lots of ice to cool and dilute.
WHAT YOU NEED: Any filter brewing method.
WHY IT’S GOOD:  Preserves light and medium roasted specialty coffee’s distinct taste profiles.
TO BREW: Try brewing as you normally do, and pour over ice. This might taste great, but if the coffee is too weak, shift your coffee-to-water ratio to increase the strength of your brew. At Steampunk when using batch, our recipe is usually 130-140g coffee to 1000ml water. That’s about a 13:1 ratio. For flash brew you could shift the ratio to about 16:1, meaning you’d put in 160g coffee per 1000ml water. Try a few batches and see what tastes good in the cup size you’re going to use. The flavours in the coffee will depend on your brew ratio and your ice-to-coffee ratio.
TO MAKE: Pour hot flash brew over a cup of ice, add milk if desired.
COFFEE PRO HACK: I make a lot of filter machine brewed coffee at home. Whenever I have any leftover, I pour it into a glass jar and pop it in the fridge. I can just grab the jar and add ice when I want a drink (use it up within 24 hours).


This method of making iced coffee is known and loved by many. It’s an easy way to make a high volume of consistent coffee.
WHAT IT IS: Coffee concentrate made by steeping coarsely ground coffee in room temperature water overnight, then straining.
WHAT YOU NEED: Very coarsely ground coffee
WHY IT’S GOOD: This is classic iced coffee, excellent with milk
TO BREW: Usually a ratio of 1:4 to 1:7 will work, depending on grind size and how long you leave the coffee to steep. Just add room temperature water to ground coffee and leave it for 12 to 20 hours. When it’s ready, strain concentrate and store in the fridge. Our Cold Brew at Steampunk is 380g coffee to 1.5 litres water with a 24-hour brew time.
TO MAKE: Pour concentrate over ice, add water to dilute, and milk if desired. Depending on the strength of your brew and how you want it to taste, add more or less water when diluting to serve.
COFFEE PRO HACK: Substitute milk (or plant based alternative) for the water to make a delicious creamy iced latte.


Adding granulated sugar to iced coffee isn’t ideal because it won’t dissolve easily. If you want a sweeter iced coffee, you need to make a simple syrup or use some other liquid sweetener like agave syrup or honey. Our recommendation is to put equal parts caster sugar and water in a small pan. Heat gently while stirring to dissolve and once there are no grains visible take off the heat. You want to avoid caramelising the sugar as this will add a different flavour altogether to your coffee. Get super-experimental if you wish and add flavours to your syrup – lavender, vanilla, orange – see what you like in your different drinks. These are also great in iced teas.

The Warehouse, 49a Kirk Ports, North Berwick