Iced coffee

Pour a double espresso or 60 ml strong brewed coffee over a glassful of ice, then add cold milk or water. For a smoother drink that won’t turn watery, chill the coffee first.

Yes. Dissolve 1–2 teaspoons of instant coffee in 2 tablespoons of hot water, stir in cold water or milk, then pour over ice; the small amount of hot water helps it dissolve properly.

Chill the coffee before pouring it over ice, or freeze leftover coffee in an ice-cube tray and use those cubes instead. They melt without diluting the drink.

Yes: brew it, cool it promptly, cover it and keep it in the fridge; add ice and milk just before serving. For cold brew, steep coarse coffee grounds in cold water in the fridge for 12–18 hours, then strain.

Iced coffee is usually brewed hot and cooled before serving over ice. Cold brew is steeped in cold water for many hours, then strained; it tends to taste less sharp and more mellow.

Use oat, soya, almond or coconut drink, or simply dilute the coffee with cold water. Add the alternative drink gradually, as some can split when mixed with very acidic coffee.

It depends on how it is made: plain black iced coffee has almost none, while sweetened or milk-based versions can contain much more. This iced coffee has 7.3 g of sugars per 100 g.

Iced mocha coffee has 11.4 g of carbohydrate per 100 g, compared with 7.5 g in iced coffee. Mocha gets its chocolate flavour from cocoa or chocolate, and is often sweetened.