If you’re an avid coffee drinker there are a few options to make your joe better suited for the summer weather. You can go the cold brew route or you can make an iced coffee. Cold brewing can takes about 12 – 18 hours, and we don’t always have that much foresight when we want something cold and caffeinated... which is where a fantastic iced coffee comes into play.

So what are your iced coffee options? We have 3 delicious recipes that are each incredibly different from each other – one from us, one from the gents over at Hale Coffee (which uses ice cream) & one from de Mello Palhetta (which uses peppermint tea!).


  1.  Iced Coffee with a Hario V60

If you’re a subscriber to The Roasters Pack you would have gotten this beautiful little card in your pack explaining the details on the iced coffee method. This is our preferred method because the ice doesn't melt during the brewing process – you add it in after the coffee has been brewed. We accounted for the coffee ratios too, so you wont be getting watered down coffee when the ice does melt.

Iced Coffee with Hario V60 Recipe

Here’s what you’ll need: 

The Steps:

  1. Rinse the V60 and filter with hot water to remove any paper taste that the filter may have & to heat the vessel.
  2. Put the V60 over an empty mug and add the 20 grams of finely ground coffee to the V60 filter.
  3. Pour 40 grams of the hot water for 40 second bloom.
  4. Slowly pour the remaining 110 grams of water. Total brewing should take 2 minutes.
  5. Add in the 150 grams of ice to the brew in the mug and enjoy!

You’ll get a nice bold cup but with the green apple sweetness in the finish from the Bella Carmona, it’ll be a beautifully balanced beverage. 



  1.  The Iced (Cream) Coffee by Hale Coffee Company:

This recipe by Hale Coffee Company includes ice cream (aww yes).

Here’s what you’ll need:

  • Chemex or Hario V60 & Filters
  • 600 grams of Water at 192 F
  • One Scoop of Vanilla Ice Cream (Hale recommends the Vanilla from Summers Ice Cream in Yorkville)
  • 38 grams of finely ground Brazilian Hale Coffee

The Steps:

  1. Rinse the V60/Chemex and filter with hot water to remove any paper taste that the filter may have & to heat the vessel.
  2. Remove filter and put in one scoop of your favourite Vanilla iced cream.
  3. Put the filter back on the chemex, place ground coffee in the filter (38g)
  4. Pour 100g of water for the first 45 seconds
  5. Continue to pour 500g of fresh water over your 6 cup Chemex
  6. 3 minutes later, dispose of the filter
  7. Pour & enjoy the full bodied beverage!

The Milk chocolate tones of the Brazilian mixed directly with the Vanilla Iced Cream is a bingo, add the automatic orange tones of a cool and mellow Brazil to the equation and you’ll get a very interesting and complex flavor profile.

Give Hale a shout on twitter and let them know what you think!



  1. Iced Coffee with Peppermint Tea By de Mello Palhetta:

This recipe is from our good friends over at de Mello Palhetta. And it includes peppermint tea? Crazy sounding, but makes for an interesting drink. Here’s what you’ll need:

  • Chemex or Hario V60 & Filters
  • 200g of Water (200F)
  • 50 g of Ice Cubes
  • 5g of peppermint tea
  • 22g of fine grind coffee (with their preference being a naturally processed coffee)

The Steps:

  1. Rinse the V60/Chemex and filter with hot water to remove any paper taste that the filter may have.
  2. Put the V60 over a range server and add the 22 grams of finely ground coffee to the V60/Chemex.
  3. Add the 5 grams of peppermint tea to the top of the ground coffee.
  4. Pour the 200 grams of hot water with the brewing time taking 2 to 2:30 minutes.
  5. Enjoy!

Making this Peppermint Iced Coffee brew? Give a shout to de Mello Palhetta on twitter with your thoughts! Also, if you're in the area you can always try their cold brew - check out this video on the process behind it all.

Which one sounds most interesting to you? Do you have a go-to iced coffee recipe that differs from the one we mentioned? Leave a comment or send us a tweet!



July 08, 2014 — Suneal Pabari


Liner said:

Tried the mint coffee brew with blue bottle beans and peppermint tea leaves (overly powerful fortnum and mason) the resulting brew was 200 cc of drink total at 99 deg F (luke warm). I didn’t like the temp, but the super minty aspect made it ‘cooler’ to drink. Was the goal for an iced pour over? Also the “Steps” is missing where ice is put in, but I assumed in the Chemex. I will use 2-3 gm of my peppermint tea next time, and maybe more ice and less hot water for pour over so the resulting brew is cold. Thanks for the idea!

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