Want iced coffee that stays strong to the very last sip? Then say hello to coffee ice cubes.
I am the tortoise, not the hare, when it comes to coffee. I sip slowly, but I always finish my cup – even when that means grimacing on the last diluted, watery dregs at the bottom of my iced coffee.
No more! Now that coffee ice cubes are in permanent residence in my freezer, my days of sad iced coffee are over.
Coffee ice cubes are such a simple, obvious solution to the problem of watery iced coffee that I’m a little embarrassed it took me this long to give it a try.
Don’t be me. Make yourself a batch of coffee cubes asap.
Start with cold brew coffee. Coffee made this way is so much smoother and less bitter than hot-brewed coffee that’s left to cool. I usually make a double-batch at the start of the week, make a few trays of ice cubes, and then stash the rest in the fridge for my morning coffee.
You can use any ice cube tray you like, though I’m particularly fond of the perfectly square cubes you get using these silicon trays from Tovolo.
If you need to use your tray for other things (like, you know, normal water-based ice cubes) just pop out the coffee cubes and store them in a freezer container or zip-top bag. They’ll keep for several weeks this way before starting to develop stale flavors from the freezer environment, though my bet is that they’ll be long gone and replaced with a new batch before then.
Besides your iced coffee, you can also use these coffee ice cubes in smoothies, cocktails, or blitz them in a blender to make a quick coffee granita to serve for dessert.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Emma Christensen is the Editor-in-Chief of Simply Recipes, and has over 10 years of experience creating food and content for web and print. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.
Make Coffee Ice Cubes for Better Iced Coffee
All I know is that trying to get the cubes OUT of these trays is impossible! Maybe if you let them melt for 15 minutes. I just tossed my expensive molds in the recycle bin. Tired of fighting with them!!
The nice thing about the silicon trays is that you can PUSH the cube out from the bottom side of the tray. Still, waiting for maybe 2 – 3 minutes would help.
Great idea! I’ve heard of doing this before, but never have. You’ve inspired me to give it a go!
I’ve started to do the following: make coffee the usual way with a French press.After 4 minutes, pour the brewed coffee into a cup (if drinking now) or a jar (for drinking later). Then, pour another cup or so of hot water over the grounds and let that sit for a while. Use the second pour for the ice cubes.
These are great and just seems like common sense and makes iced coffee drinks so much more delicious. There’s only one coffee place in San Diego that is at the Hillcrest Farmer’s Market that offers coffee ice cubes. I can’t believe more places don’t make ice cubes out of their leftover coffee.
Coffee ice cubes are in my freezer always. It’s the best thing to do with the leftovers in the pot. They’re awesome in adult blender drinks and I even put them in my iced tea some times.