Adam Liaw’s overnight iced coffee
A strange thing about Australia is that iced coffee is one of our favourite drinks but we have about 20,000 different versions. I like this without milk or sugar, but each to their own.
Ingredients
100g coarsely ground coffee
1 litre water
milk, or alternative of your
choice (optional)
For the simple syrup
½ cup sugar of your choice
½ cup water
Method
Step 1
Combine the coffee and water in a lidded container and refrigerate for 12 hours. Pour through a paper coffee filter set in a funnel into a bottle, or through a fine sieve of cloth, to remove the coffee grounds.
Step 2
For the syrup, combine the sugar and water in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Allow to cool and transfer to a container or squeeze bottle.
Step 3
Pour the coffee into a glass with ice, add syrup to taste, and – if you like – top with a little milk to serve.
Adam’s tip: Cold-brewed coffee like this has a very different taste to espresso or other forms of hot extraction, producing a drink that is more floral and with less bitterness and acidity.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
This might be your new go-to roast chicken recipe for the Sunday lunching season ahead
- 1-2 hrs
- Julia Busuttil Nishimura
