Summer means one thing in the coffee world: it's time to get those ice cubes going and dig out the big glass bottle. Iced coffee drinks are the absolute hit of the season, and in Finland's short summer, you'd better make the most of it.
Cold brew vs. iced filter coffee
Both are cold coffee drinks, but they're made in completely different ways — and that makes them taste very different. Broadly speaking, all coffee brewing comes down to two main methods: full immersion or filter brewing.
- Full immersion means the coffee and water are in the same vessel and steep together, after which the grounds are filtered out. Cupping, French press, and cold brew all fall into this category.
- Filter brewing means hot water passes through the coffee and a filter into a vessel below. This covers regular drip coffee, various manual brew methods (V60, Kalita, etc.), and flash brew (iced filter coffee).
While the methods differ in many ways, the most important difference is always taste.
This is where the real difference between the two drinks lies — and it explains why cold brew fans and flash brew fans are often very different types of coffee drinkers.
Iced filter coffee: clarity and complexity
Iced filter coffee falls under filter brewing. Here, coffee is brewed with hot water directly over ice. Brewing this way extracts more aromatic and flavour compounds, letting the full flavour spectrum of the coffee shine through. Brewing over ice also chills the coffee rapidly, locking the flavours into the drink. The paper filter also prevents fine coffee particles and oils from making it into the final cup.
These factors make flash brew brighter in flavour, more acidic, and more complex than cold brew. The individual aromas and tasting notes — fruitiness, sweetness, floral tones — come through clearly. It's like the "HD version" of coffee.
Cold brew: smoothness and body
Cold brew is extracted with cold water, which draws out the coffee differently than hot water does. It highlights the soft, sweet, and chocolatey sides of coffee while leaving acidity and brightness in the background. Cold brew is full immersion brewing: the grounds steep in water for a long time, then it's filtered through a strainer or cloth, and fine coffee particles and oils remain in the final drink. These elements make it fuller-bodied and rounder. Cold brew is easier and more forgiving to make. The flavour is consistent but often less complex. It also works beautifully with milk or oat drink, thanks to its rich body.
Which one is for you?
- Choose iced filter coffee if you enjoy bright flavour profiles, want to experience the coffee's aromas as they are, or if you're working with high-quality specialty coffee that has a lot to say.
- Choose cold brew if you appreciate a smooth, round flavour without acidity, or if you want to make a bigger batch at once and enjoy it all week with milk or oat drink.
- Or if you like to plan ahead and brew in bulk, cold brew is your friend. If you need iced coffee right now with no waiting, iced filter coffee is the one.
How to make cold brew at home
Cold brew is made in cold water over a long period of time. The result is an exceptionally smooth, strong, and low-acid coffee that keeps in the fridge for up to two weeks. Cold brew is beginner-friendly: there are really only two main variables — grind size and time.
Cold brew
Brew time: 12–16 h · Keeps for 2 weeks
You'll need
- 125 g coarsely ground coffee
- 1 litre cold water
- Large jar or jug + strainer, cheesecloth, French press, or cold brew bottle
Instructions
- Grind the coffee coarsely.
- Combine the grounds and cold water in the jar or jug.
- Cover and steep for 12–16 hours (or overnight).
- Strain out the grounds through a fine strainer or cheesecloth.
- You now have cold brew concentrate.
- Cold brew is stronger than regular drip coffee — it holds up well with milk or water to dilute.
- Add ice and enjoy.
💡 Why a coarse grind? Cold brew uses cold water, which means slower extraction. A coarser grind balances the long steep time and prevents over-extraction — which would result in bitter, murky flavour.
How to make iced filter coffee at home
Iced filter coffee, flash brew, or Japanese iced coffee, is a quick and elegant way to get cold coffee. It starts just like a regular V60 or pour over brew — but you brew directly over ice.
It takes a bit more skill than cold brew: grind size, ratio, water temperature, brew time, and pour technique all play a role. When the recipe is dialled in, the result is stunning.
*Note: If you don't have pour over equipment, you can absolutely make this with your regular drip coffee maker. Just make sure the hot plate isn't switched on — for example, turn it off on your Moccamaster.
Iced filter coffee
Brew time: 3–5 min · Best enjoyed immediately
You'll need
- 20 g coffee (regular or slightly finer filter grind)
- 150 g ice — larger cubes preferred
- 150 ml hot water (90–96 °C)
- Pour over dripper and server
Instructions
- Place the ice in the server.
- Add the coffee to the filter and set the dripper on top of the server.
- Pour hot water slowly over the coffee — use less water than usual, as the ice will dilute.
- The coffee drips directly over the ice and chills instantly.
- Serve immediately.
Bonus drink ideas x2
Once you've got cold brew and flash brew down, try using them in some summery drinks.
Cold brew + coconut water
This combination might sound surprising, but it works perfectly: the natural sweetness and light tropical note of coconut water balance the richness of cold brew and make for a wonderfully refreshing drink.
Cold brew + coconut water
You'll need
- 1 part cold brew concentrate
- 1–1.5 parts cold coconut water (not coconut milk — coconut water is clear and light)
- A large ice cube or a few ice cubes
- Optional: a pinch of sea salt or a squeeze of lime to enhance the flavour
Instructions
- Fill your glass with ice.
- Pour the cold brew concentrate over the ice.
- Add the coconut water slowly if you want a nice layered effect.
- Stir gently. Taste and adjust the ratio as you like.
🥥 Tips for success: Use good-quality, unsweetened coconut water — sweetened versions will mask the coffee flavours. If you want to get fancy, try adding a little grated lime zest on top.
Espresso tonic (or cold brew tonic)
Espresso tonic is coffee's answer to a gin & tonic. It looks seriously cool and is surprisingly easy to make at home. The tonic water brings bubbles and a bitter brightness, the espresso brings intensity.
This drink is at its best with quality espresso and a not-too-sweet tonic. The carbonation lifts the fruity and floral aromatics of the coffee in a way that a milk-based drink simply doesn't.
Espresso tonic
You'll need
- 1 shot of fresh espresso (approx. 30–40 ml)
- 100–120 ml cold tonic water (dry, not too sweet)
- A large ice cube or a few ice cubes
- Optional: a slice of lemon or orange to garnish
Instructions
- Fill your glass with a large ice cube.
- Pour the cold tonic water over the ice.
- Pull your espresso shot.
- Pour the espresso slowly over the tonic using a spoon so it layers on top.
- Don't stir!
- Admire the result and enjoy!
🍋 Tips for success: The key is the order: ice and tonic first, espresso on top. This reduces foaming and creates a beautiful layered effect. Use a dry tonic water (e.g. Fever-Tree Indian Tonic or Schweppes Premium) — sweeter versions will cover the espresso flavours.
Coffee recommendations
Try cold brew with GISHEKE
and iced filter coffee with LOS CHORROS
