Ice Coffee - And How to Nail It.
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There is something deeply satisfying about getting iced coffee right at home. Not rushed. Not thrown together. Done properly. Measured. Thought through. Enjoyed.
If you are going to take the time to do it, you may as well do it with a coffee that actually deserves the effort.
For this, I would reach straight for Last Unicorn Coffee Company’s Liquid Velvet.
Why Liquid Velvet?
Liquid Velvet is a Guatemalan coffee with real depth. Chocolate. Soft fruit. A rounded body that holds up beautifully when chilled. When you add ice to poor coffee, it collapses. The flavour disappears and you are left with something thin and forgettable.
Liquid Velvet holds its ground. It stays rich. It keeps that smooth, almost indulgent texture even when cold. That matters more than people realise.
If you are building a proper iced coffee at home, this is the kind of bean you want in your corner.
The Foundation: Brew It Strong
Start here. This is where most people get it wrong.
You need a slightly stronger brew than you would drink hot. Ice will dilute it. Plan for that.
What you need:
- Freshly ground Liquid Velvet coffee
- Filter coffee setup, cafetiere, or Aeropress
- Clean water just off the boil
Ratio:
- Around 1:14 instead of your usual 1:16
So for example:
- 30g coffee
- 420ml water
Brew it as you normally would. Take your time. Let it extract properly.
Once done, let it cool for a few minutes. Not cold. Just not piping hot.
The Ice Matters More Than You Think
Fill a glass properly. Not a token handful. You want a full bed of ice.
If you want to push this up a level, freeze leftover coffee into ice cubes the night before. That way your drink stays strong from start to finish.
This is one of those small details that separates a decent drink from a memorable one.
Build the Drink
Now bring it together.
Simple Iced Coffee:
- Glass full of ice
- Pour your brewed coffee straight over
- Let it settle for a moment
At this point, taste it.
You will get that chocolate body from Liquid Velvet, softened slightly by the chill, with a clean finish that makes you want another sip immediately.
Optional Additions
This is where you tailor it to your taste.
Milk
A splash of whole milk rounds it out beautifully. It leans into that chocolate profile and turns it into something almost dessert like.
Sweetness
If you want it sweet, use simple syrup. Sugar does not dissolve well in cold liquid. Keep it clean and controlled.
Vanilla
A drop of vanilla extract works incredibly well with this coffee. It enhances what is already there rather than masking it.
A More Deliberate Approach: Flash Chill
If you want to take things up a notch, try this.
Brew directly over ice.
How:
- Use half the water as hot brew water
- Replace the other half with ice in your server
Example:
- 30g coffee
- 210ml hot water
- 210g ice
Brew straight onto the ice. It chills instantly and locks in the aromatics. You get a brighter, more vibrant cup.
With Liquid Velvet, this method brings out a lovely subtle fruit note alongside the chocolate.
Final Thought
There is a difference between making iced coffee and making something you actually look forward to drinking.
If you start with quality beans, take a bit of care with your ratios, and treat the process with a bit of respect, you end up with something that feels considered.
That is the whole point.
And if you are going to do that, you may as well do it with a coffee that was roasted with that same mindset.
That is exactly what you get with Last Unicorn.