Making Casey’s Iced Coffee At Home

Quick answer

• Use a strong coffee concentrate or cold brew base for optimal flavor without dilution.
• Chill your coffee base thoroughly before mixing to prevent ice melt.
• Experiment with different dairy or non-dairy creamers to match your taste.
• Sweeten to your preference with simple syrup or flavored syrups.
• A 1:1 ratio of coffee concentrate to milk/creamer is a good starting point.
• Consider using coffee ice cubes to maintain strength as the ice melts.
• Freshly ground coffee and filtered water significantly improve the final taste.

Who this is for

• Anyone who loves Casey’s iced coffee and wants to recreate it at home.
• Home brewers looking for a simple, refreshing coffee recipe.
• Coffee enthusiasts who want to customize their iced coffee experience.

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What to check first

Brewer type and filter type

The type of brewer you use will influence your coffee concentrate. For iced coffee, a cold brew maker, French press, or even a standard drip coffee maker can work.

• Cold Brew Maker: Ideal for a smooth, low-acid concentrate. Uses a fine mesh filter.
• French Press: Also excellent for cold brew or a strong hot brew that’s then chilled. Uses a mesh plunger.
• Drip Coffee Maker: Can produce a strong hot brew. Use a paper filter, which removes more oils and sediment.

Water quality and temperature

Water is over 98% of your coffee, so its quality matters.

• Filtered Water: Always use filtered water to avoid off-flavors from chlorine or minerals.
• Temperature (Hot Brew): If making a hot concentrate, aim for water between 195-205°F for optimal extraction.
• Temperature (Cold Brew): For cold brew, use cold or room temperature filtered water.

Grind size and coffee freshness

These two factors are crucial for good extraction and flavor.

• Grind Size: For cold brew, a coarse, even grind is best to prevent over-extraction and bitterness. For a strong hot brew, a medium-coarse grind is usually appropriate.
• Coffee Freshness: Use freshly roasted coffee beans, ideally ground just before brewing. Stale coffee loses its aromatic compounds, leading to a flat taste.

Coffee-to-water ratio

This ratio dictates the strength of your concentrate.

• Cold Brew: A common starting ratio is 1:4 to 1:8 coffee to water by weight (e.g., 1 part coffee grounds to 4-8 parts water).
• Hot Brew Concentrate: You’ll need a stronger ratio than typical drip coffee, perhaps 1:10 to 1:12, to account for dilution by ice and milk.

Cleanliness/descale status

A clean brewer is essential for good-tasting coffee.

• Regular Cleaning: Wash all parts of your brewing equipment after each use.
• Descaling: If using a drip coffee maker, descale it regularly according to the manufacturer’s instructions, especially if you have hard water. Mineral buildup can affect heating elements and flavor.

Step-by-step how to make Casey’s iced coffee

1. Choose your coffee beans: Select a medium to dark roast coffee.

• Good looks like: Freshly roasted beans, whole bean is preferred.
• Common mistake: Using stale, pre-ground coffee. Avoid by: Buying whole beans and grinding them just before brewing.

2. Grind your coffee: Grind your beans to a coarse consistency for cold brew, or medium-coarse for a strong hot brew.

• Good looks like: Uniform grind size, resembling coarse sea salt or breadcrumbs for cold brew.
• Common mistake: Grinding too fine, leading to over-extraction and bitterness. Avoid by: Using a burr grinder set to the appropriate coarse setting.

3. Prepare your coffee concentrate:

• Cold Brew Method: Combine coarse grounds with filtered water (e.g., 1 cup grounds to 4 cups water) in a jar or cold brew maker. Steep for 12-18 hours at room temperature or in the refrigerator.
• Hot Brew Concentrate Method: Brew a very strong batch of hot coffee (e.g., double the amount of coffee grounds for your usual pot) using filtered water.
• Good looks like: A dark, rich liquid, without excessive sediment.
• Common mistake: Not steeping cold brew long enough or brewing hot concentrate too weak. Avoid by: Following recommended steeping times and coffee-to-water ratios.

4. Strain your concentrate:

• Cold Brew: Filter the steeped coffee through a fine-mesh sieve lined with cheesecloth or a coffee filter.
• Hot Brew: Once brewed, strain if necessary to remove any fine sediment.
• Good looks like: A clear, sediment-free coffee concentrate.
• Common mistake: Not straining thoroughly, leaving gritty residue. Avoid by: Using a good filter and patience.

5. Chill the concentrate: Refrigerate your coffee concentrate for at least 2-4 hours, or ideally overnight, until thoroughly cold.

• Good looks like: Concentrate is ice-cold to the touch.
• Common mistake: Using warm concentrate, which melts ice too quickly. Avoid by: Planning ahead and chilling completely.

6. Prepare your cup: Fill your serving glass with ice.

• Good looks like: A generous amount of ice, filling the glass.
• Common mistake: Using too little ice, leading to a quickly diluted drink. Avoid by: Filling the cup almost to the top with ice.

7. Add sweetener (optional): If desired, add simple syrup or a flavored syrup (e.g., vanilla, caramel) to your cup.

• Good looks like: Sweetener is added to your personal preference.
• Common mistake: Adding granulated sugar directly, which doesn’t dissolve well in cold liquids. Avoid by: Using liquid sweeteners like simple syrup.

8. Pour coffee concentrate: Add your chilled coffee concentrate to the glass. A good starting point is to fill the glass about halfway.

• Good looks like: The concentrate reaches about halfway up the ice.
• Common mistake: Pouring too much concentrate, leaving little room for milk. Avoid by: Starting with less and adjusting.

9. Add milk/creamer: Pour in your preferred milk or creamer (dairy or non-dairy) until the glass is full.

• Good looks like: The milk/creamer blends with the coffee, creating a desired color and consistency.
• Common mistake: Adding milk/creamer too quickly, causing splashes. Avoid by: Pouring slowly and steadily.

10. Stir and serve: Gently stir the iced coffee to combine all ingredients.

• Good looks like: All components are well mixed.
• Common mistake: Not stirring enough, resulting in uneven flavor. Avoid by: Stirring until the color is consistent throughout.

Common mistakes (and what happens if you ignore them)

Decision rules for how to make Casey’s iced coffee

• If your iced coffee tastes watery, then you likely didn’t use enough concentrate or your concentrate wasn’t strong enough, because ice dilution is a major factor.
• If your iced coffee tastes bitter, then your coffee might be over-extracted (too fine a grind, too long a steep for hot brew, or too hot water) or your beans are low quality, because bitterness is a sign of improper extraction.
• If your iced coffee tastes sour or weak, then your coffee might be under-extracted (too coarse a grind for hot brew, too short a steep, or too low water temperature), because sourness indicates insufficient extraction.
• If your ice melts too quickly, then your coffee concentrate was not sufficiently chilled before mixing, because warm liquids accelerate ice melt.
• If you can taste chlorine in your coffee, then you are using unfiltered tap water, because chlorine is a common tap water additive that impacts flavor.
• If your simple syrup isn’t dissolving, then your water wasn’t hot enough when you made the syrup, or you added too much sugar for the amount of water, because sugar needs heat to dissolve efficiently.
• If your cold brew concentrate is cloudy, then your grind was too fine or your filter wasn’t adequate, because fine particles can pass through and make the concentrate murky.
• If you want a creamier iced coffee, then increase the amount of milk or creamer, or choose a higher-fat dairy option, because fat content contributes to creaminess.
• If you want to reduce calories without sacrificing sweetness, then use a sugar-free syrup or a natural sweetener alternative, because these provide sweetness without the caloric load of sugar.
• If your iced coffee lacks aroma, then your coffee beans are likely stale or were not stored properly, because fresh beans have volatile aromatic compounds that dissipate over time.
• If you prefer a stronger coffee flavor without adding more concentrate, then try using coffee ice cubes made from leftover concentrate, because this prevents dilution.
• If you enjoy different flavor profiles, then experiment with various flavored syrups (e.g., vanilla, caramel, hazelnut) or a pinch of cinnamon, because these additions can transform the taste.

FAQ

Q: Can I use regular hot brewed coffee for iced coffee?

A: Yes, but you’ll need to brew it extra strong (like a 1:10 ratio) and chill it thoroughly beforehand. Regular strength hot coffee will become very watery once ice and milk are added. Cold brew concentrate is generally preferred for its smoother flavor.

Q: What’s the best type of coffee bean for Casey’s iced coffee?

A: A medium to dark roast is typically best for iced coffee as it stands up well to dilution and milk. Many people find a blend with notes of chocolate or caramel works well, but personal preference is key.

Q: How long does homemade cold brew concentrate last?

A: Stored in an airtight container in the refrigerator, cold brew concentrate can last for up to 1-2 weeks. Its flavor may mellow slightly over time, so consuming it within the first week is ideal.

Q: What kind of milk or creamer should I use?

A: This is entirely up to your preference! Whole milk provides a rich, creamy texture, while 2% or skim milk will be lighter. Non-dairy options like oat milk, almond milk, or soy milk are also popular choices and can add unique flavor notes.

Q: How can I make my iced coffee less bitter?

A: Bitterness often comes from over-extraction or using very dark roasts. Try adjusting your grind size to be coarser, reducing brewing time (for hot brew), or using a slightly lighter roast. Ensure your water temperature isn’t too high for hot brewing.

Q: Is it cheaper to make Casey’s iced coffee at home?

A: Generally, yes. Buying whole beans and making your own concentrate is significantly more cost-effective than purchasing iced coffee daily from a coffee shop. You also have full control over the ingredients and strength.

Q: Can I make a large batch of iced coffee concentrate ahead of time?

A: Absolutely! Making a large batch of cold brew concentrate is highly recommended for convenience. Store it in a sealed container in the refrigerator, and it will be ready to mix into iced coffee whenever you want it.

What this page does NOT cover (and where to go next)

• Specific Casey’s brand coffee bean recommendations
• Detailed coffee roasting techniques
• Advanced latte art for iced beverages
• Commercial coffee brewing equipment
• The history of iced coffee
• In-depth comparisons of different dairy and non-dairy milk chemistry