ALLWAYS NEWS · 26 October 2026

3 cold coffees to make at home

Lemony mazagran, shaken freddo espresso and Japanese iced filter. Three easy ways to put your coffee on ice.

b3 Coffee
Three cold coffees with b3 Coffee bags on a timber table.

3 cold coffee recipes to make at home: mazagran, freddo & Japanese iced coffee

You’ve already got good coffee. You probably have ice. Here are three ways to put them together when your usual hot cup feels like a bit much.

The photos feature b3 Coffee from Release 126. The methods work with the coffee you already have.

Iced black coffee with a lemon wedge and b3 Los Altiplanos espresso beside a Breville Barista Express.
1 glass · about 3 minutes

Mazagran

Iced black coffee, with a squeeze of lemon.

Try it with Los Altiplanos espresso roast.

You’ll need

  • 1 double espresso (roughly 40g brewed coffee)
  • 100–120ml cold water
  • 100g ice
  • 1 small lemon wedge
  • Optional: 1 tsp sugar

Make it

  1. Pull a double espresso using your usual dialled-in recipe. If you want sugar, dissolve it in the warm espresso.
  2. Fill a tall glass with the ice, then add 100ml cold water and the espresso.
  3. Squeeze in the lemon wedge and drop it into the glass. Stir, taste and add a little more water if you want it lighter.

Start with one small squeeze. The lemon should lift the coffee, rather than take it over.

Foamy shaken espresso over ice with b3 Seasonal Blend by a sunroom window.
1 glass · about 3 minutes

Freddo espresso

Shaken espresso, ice and a thin layer of foam. That’s it.

Try it with Seasonal Blend.

You’ll need

  • 1 double espresso (roughly 40g brewed coffee)
  • 2–3 ice cubes for shaking
  • Fresh ice for serving
  • Optional: 1 tsp sugar

Make it

  1. Pull a double espresso. Stir in the sugar while it is warm, if using.
  2. Add the espresso and 2–3 ice cubes to a cocktail shaker. Close securely and shake hard for 10–15 seconds, until chilled and foamy.
  3. Strain into a short glass over fresh ice. Pour the foam over the top and drink straight away.

No shaker? Use a sturdy lidded container suitable for warm liquids. Let the espresso cool first, then add ice and shake. A glass jar should not go straight from cold to hot.

Hario V60 brewing over ice beside a b3 Los Altiplanos filter bag.
2 small glasses · about 5 minutes

Japanese iced coffee

Hot filter coffee brewed directly onto ice.

Try it with Los Altiplanos filter roast.

You’ll need

  • 30g filter coffee, ground medium-fine
  • 300g hot water, around 94–96°C
  • 200g ice, plus fresh ice for serving if needed
  • V60, paper filter, heatproof server, scales and kettle

Make it

  1. Rinse the paper filter with hot water, then discard that water. Add 200g ice to the server and put the V60 on top.
  2. Add 30g ground coffee to the filter and level the bed. Tare the scales.
  3. Pour 60g hot water over the grounds and leave to bloom for 30–45 seconds.
  4. Pour slowly in two or three stages until you have added 300g hot water in total. Aim to finish draining in roughly 2½–3½ minutes.
  5. Remove the dripper and swirl the server to combine the coffee and melt the remaining ice. Divide between two glasses; add fresh ice if needed.

The ice is part of the brew water: 300g hot water + 200g ice = 500g total. Don’t brew with 500g hot water and then add another 200g of ice.

A few things that make cold coffee better

  • Use fresh ice. Ice that has spent months next to the frozen garlic bread tends to bring something extra.
  • Count the dilution. Water and melting ice both soften the coffee. Start a little stronger, then adjust.
  • Pick the coffee for the drink. A blend is a useful starting point for freddo; a filter roast suits the V60 recipe.

Read more about b3 Coffee and the Release 126 line-up.

Good beans. A different way to brew them.

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