Start with a concentrated phin
Brew 20 grams of medium-fine coffee with 80 to 100 millilitres of hot water. A robusta-forward roast keeps its chocolate depth after milk and melting ice are added.
Let the phin finish naturally instead of pressing the grounds. The result should taste slightly stronger than a cup you would drink hot.
Balance sweetness, coffee and ice
Begin with 20 to 25 grams of condensed milk. Stir it into the hot coffee until completely smooth, then pour over a full glass of fresh ice.
More ice is useful: it chills the drink quickly and slows dilution. Taste once the drink is cold, then add a little coffee or condensed milk to suit your preference.
Make it your own
For a lighter drink, replace part of the condensed milk with fresh milk. For a black iced coffee, skip the milk and add a small amount of simple syrup only if needed.
The best recipe is the one you can repeat, so note the coffee dose, water and sweetness that worked for your glass.
