Buying an iced coffee can be hit and miss. Although it is absurdly simple on paper – coffee served over ice and stirred with milk – there are all manner of variables that can affect quality. So, perhaps it’s best you just make your own. I spoke to Stuart Wilson, the founder of Whitstable-based speciality roastery Lost Sheep Coffee and Lynsey Harley of the Fife roastery and Edinburgh cafe Modern Standard, on how to make the perfect version at home.
Step one: coffee
You have three choices here, but the foundation of each is the right sort of