Summertime and the livin’ is easy. The cotton is high and the coffee is iced. If only it were that simple, but the rules of coffee and everything that goes into making a good one are different when you’re trying to serve it cold. The ice waters everything down, so you need more milk and consequently at least a double shot to hold its own against all the milk and water. But then your ratios are all different and you’ve got a big, tall, strong thing that isn’t necessarily very tasty.
So do you add sugar? Many do, since you don’t really notice the sweetness like you do in a small coffee. If it’s a large thing, I’m all for adding a little sugar. Of course, then it’s less about the coffee and more about the drink as a whole.
I personally prefer it when the barista keeps it small. Add less milk to allow for the ice. Then the flavour of your coffee shot will still shine, though the flavours don’t open up quite as much as they do when it’s served hot. Grumpy Donuts does one of my fave iced lattes – it’s just regular size and tastes like a delicious, frosty, flat white.
Better yet, ditch the milk altogether. Go for a cold brew or cold drip filter. But be warned, your coffee needs to be freaking good. It should taste naturally sweet. If it doesn’t, good luck getting through the whole thing. My top recommendation: Campos‘ nitro cold brew. There is nothing better on a hot summer’s morning, or afternoon, or both.