Starbucks Hazelnut Iced Coffee At Home

Quick answer

• Use a strong coffee concentrate or cold brew for a bold base.
• Sweeten your coffee concentrate with a hazelnut syrup or simple syrup infused with hazelnut.
• Chill the sweetened concentrate thoroughly before adding ice.
• Use fresh, cold water or milk for dilution.
• Adjust sweetness and coffee strength to your personal preference.
• Consider a splash of cream or half-and-half for richness.

Who this is for

• Coffee lovers who enjoy the specific flavor profile of Starbucks’ Hazelnut Iced Coffee.
• Home baristas looking for a convenient and customizable way to replicate their favorite coffee shop drink.
• Anyone seeking to save money by making their own iced coffee beverages at home.

What to check first

Brewer type and filter type

The type of coffee maker you use will influence the strength and flavor of your coffee base. Whether you’re using a drip machine, a pour-over cone, or a French press, ensure it’s clean. For iced coffee, a coarser grind is often preferred, especially for methods like French press or cold brew, to avoid over-extraction and bitterness. Paper filters can remove more oils, leading to a cleaner cup, while metal or cloth filters allow more oils through, resulting in a richer mouthfeel.

The type of coffee maker you use will influence the strength and flavor of your coffee base. If you’re looking to make iced coffee consistently, consider a dedicated iced coffee maker for optimal results.

Keurig K-Duo Hot & Iced Single Serve & Carafe Coffee Maker, MultiStream Technology, 72oz Reservoir (Gen 2)

• BREW BY THE CUP OR CARAFE: Brews both K-Cup pods and coffee grounds.
• MULTISTREAM TECHNOLOGY: Saturates the grounds evenly to extract full flavor and aroma in every cup, hot or cold.
• BREW OVER ICE: Adjusts temperature for maximum flavor and less ice melt for single-cup iced coffees and teas.
• STRONG BREW & EXTRA HOT FUNCTIONALITY: Brews a stronger, more intense-flavored cup and the extra hot feature brews a hotter single cup.
• MULTIPLE BREW SIZES: Brew 6, 8, 10, or 12oz single cups or 6, 8, 10, or 12-cup carafes. 12-cup glass carafe specially designed to limit dripping.

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Water quality and temperature

The water you use is a significant component of your coffee, so its quality matters. Filtered water is generally recommended to avoid impurities that can affect taste. For iced coffee, the final temperature is key. Your coffee concentrate should be brewed hot and then chilled thoroughly, or brewed cold using a cold brew method. Using ice to dilute hot coffee too early can lead to a watered-down, less flavorful drink.

Grind size and coffee freshness

The grind size should be appropriate for your brewing method. A medium-coarse grind is often ideal for iced coffee to achieve a balanced extraction. Freshly ground coffee beans will always yield the best flavor. Look for beans roasted within the last few weeks for optimal aroma and taste. Pre-ground coffee can lose its volatile compounds quickly, resulting in a flatter flavor profile.

Coffee-to-water ratio

This is crucial for achieving the desired strength. For iced coffee, you’ll typically want a stronger brew than you would for hot coffee, as it will be diluted by ice and potentially milk or water. A common starting point for a strong brew is a ratio of 1:15 or 1:16 (coffee to water by weight), but for iced coffee, you might consider going as strong as 1:10 or 1:12. Experimentation is key to finding your perfect balance.

Cleanliness/descale status

A dirty coffee maker can impart stale or bitter flavors into your brew. Regularly clean all parts of your coffee maker, including the carafe, brew basket, and any removable components. If you have hard water, mineral buildup can occur, affecting both the taste of your coffee and the performance of your machine. Descaling your coffee maker according to the manufacturer’s instructions is essential for maintaining optimal flavor and longevity.

Step-by-step (brew workflow)

1. Prepare your coffee base: Brew a strong batch of coffee. This could be a double-strength drip coffee, a pour-over, or a French press. Alternatively, prepare cold brew concentrate by steeping coarse grounds in cold water for 12-24 hours.

• What “good” looks like: A deeply colored, aromatic coffee liquid that is significantly stronger than your usual hot coffee.
• Common mistake: Brewing at a standard strength, which will result in a weak, watery iced coffee after dilution. Avoid this by using more coffee grounds or less water than usual.

2. Sweeten the coffee base: While the coffee is still warm (if brewed hot), stir in your chosen sweetener. For the Starbucks Hazelnut flavor, this means using hazelnut syrup or a simple syrup infused with hazelnut. Start with a small amount, taste, and add more as needed.

• What “good” looks like: The coffee is noticeably sweetened and carries a distinct hazelnut aroma and flavor.
• Common mistake: Adding sweetener after the coffee has cooled significantly, which can make it harder to dissolve evenly. Stir well to ensure no syrup settles at the bottom.

For the Starbucks Hazelnut flavor, this means using hazelnut syrup or a simple syrup infused with hazelnut. Start with a small amount, taste, and add more as needed.

Torani Syrup, Vanilla, 25.4 Ounces (Pack of 4)

• Vanilla Syrup: Inspired by premium vanilla flavor, there is nothing plain about the clean, pure and creamy flavor of this syrup that is perfect for lattes, brewed and iced coffees
• Flavoring Syrups: Made with pure cane sugar, natural flavors and cold-filtered water, Torani Original Syrups provide gold-standard flavors and vibrant colors to create amazing drink experiences
• Authentic Coffeehouse Flavor: From caramel to French vanilla to hazelnut—and everything in between—our syrups and sauces are here to help you create tantalizing lattes, cappuccinos, cold brews and frappes
• Find Your Recipe: We are here to help you create tantalizing drinks for every taste, occasion, and mood; Mix up some magic with caramel, lavender, pumpkin pie, hazelnut, chocolate, and many more flavors
• Flavor For All: Discover how Torani can help you make truly creative flavored teas, lemonades, smoothies, milkshakes, Italian sodas, coffees, cocktails, mocktails, snow cones, sparkling waters and more

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3. Chill the sweetened coffee: Transfer the sweetened coffee concentrate to a pitcher or airtight container. Refrigerate until it is thoroughly chilled, ideally for at least 2-3 hours, or overnight for cold brew.

• What “good” looks like: The coffee concentrate is cold to the touch, indicating it’s ready to be served over ice without rapid dilution.
• Common mistake: Not chilling the coffee enough, leading to ice melting too quickly and diluting the drink. Patience is key here; allow ample time for chilling.

4. Prepare your serving glass: Select a tall glass. Fill it generously with ice.

• What “good” looks like: The glass is packed with ice, ready to keep your beverage cold and minimize dilution as you drink.
• Common mistake: Using too few ice cubes, which will result in a warmer drink and faster melting. Don’t be shy with the ice!

5. Pour the coffee concentrate: Pour the chilled, sweetened hazelnut coffee concentrate over the ice in your glass. Aim to fill the glass about two-thirds of the way with the concentrate.

• What “good” looks like: The glass is now filled with a dark, rich liquid sitting atop the ice.
• Common mistake: Filling the glass entirely with concentrate, leaving no room for dilution or any optional additions like milk. Leave space for your next steps.

6. Add dilution liquid (optional): If you prefer a less intense coffee flavor, add a splash of cold water or milk. For a creamier, Starbucks-like experience, use cold water, milk, or a combination. Unsweetened almond milk or oat milk can also work well.

• What “good” looks like: The liquid in the glass is now slightly lighter in color, indicating it has been diluted to your preferred strength.
• Common mistake: Adding too much dilution liquid, which can make the coffee weak. It’s better to add a little, taste, and then add more if necessary.

7. Add cream or half-and-half (optional): For extra richness and a smoother texture, add a splash of heavy cream or half-and-half. This mimics the indulgent feel of coffee shop beverages.

• What “good” looks like: Swirls of cream or half-and-half are visible, adding visual appeal and a promise of creamy texture.
• Common mistake: Adding cream before tasting the coffee’s sweetness and strength, potentially masking flavors or creating an overly rich drink. Taste first, then add cream.

8. Stir and enjoy: Gently stir your iced coffee to combine all the ingredients. Taste and adjust sweetness or coffee strength if needed by adding a little more syrup or concentrate.

• What “good” looks like: A perfectly balanced, cold, and flavorful hazelnut iced coffee that meets your taste preferences.
• Common mistake: Not stirring thoroughly, leading to uneven distribution of flavors and sweetness. Ensure all layers are mixed for a consistent taste.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your iced coffee tastes weak, then increase the amount of coffee grounds used in your next brew because a stronger concentrate is needed.
• If your iced coffee tastes bitter, then try a coarser grind size or a shorter brew time because over-extraction is likely the cause.
• If your iced coffee tastes sour, then try a finer grind size or a longer brew time because under-extraction might be the issue.
• If you’re making cold brew, then steep for at least 12 hours, but no more than 24 hours, because too short a time results in weak coffee, and too long can lead to bitterness.
• If you prefer a richer mouthfeel, then use a metal or cloth filter for your coffee brew because they allow more coffee oils to pass through than paper filters.
• If you find it difficult to dissolve sugar, then use a simple syrup or hazelnut syrup instead of granulated sugar because syrups are pre-dissolved.
• If your coffee is not cold enough when serving, then ensure your coffee concentrate is fully chilled in the refrigerator for at least 2-3 hours before pouring over ice.
• If you want a creamier texture, then add a splash of half-and-half or heavy cream after tasting and adjusting sweetness because this adds richness without diluting the coffee flavor too much.
• If you’re sensitive to caffeine, then consider using decaffeinated coffee beans for your brew because this will reduce the overall caffeine content.
• If your brewed coffee has an off-flavor, then check your water quality and consider using filtered water because impurities in tap water can negatively impact taste.
• If you want to save time in the morning, then brew a large batch of coffee concentrate and store it in the refrigerator for up to 3-4 days because it’s ready to be poured over ice whenever you want.
• If you’re experimenting with sweetness, then add hazelnut syrup incrementally, tasting as you go, because it’s easier to add more than to remove it.

FAQ

How do I make hazelnut syrup at home?

You can make a simple hazelnut syrup by combining equal parts water and sugar in a saucepan, heating until dissolved, and then steeping toasted hazelnuts in the syrup for about 30 minutes. Strain out the nuts and store the syrup in the refrigerator.

Can I use pre-flavored hazelnut coffee beans?

Yes, using pre-flavored hazelnut coffee beans can provide a foundational hazelnut note. However, you may still want to add hazelnut syrup for a more pronounced and Starbucks-like flavor intensity.

How much ice should I use?

Fill your glass generously with ice. The goal is to have enough ice to keep the drink cold for an extended period without melting too quickly and diluting the coffee significantly.

What kind of milk is best for this iced coffee?

For a taste closer to Starbucks, whole milk or half-and-half is recommended for richness. However, you can use any milk you prefer, including skim, almond, oat, or soy milk, to suit your dietary needs or taste preferences.

How long does homemade hazelnut iced coffee last?

Once prepared and stored in an airtight container in the refrigerator, your hazelnut iced coffee concentrate should stay fresh for about 3-4 days.

Can I make this a hot hazelnut coffee instead?

Absolutely. Brew your coffee concentrate, sweeten it with hazelnut syrup while warm, and then add your preferred milk or cream. The process is similar, just without the ice.

What if I don’t have hazelnut syrup?

If you don’t have hazelnut syrup, you can try using a plain simple syrup and adding a few drops of hazelnut extract, or even a touch of almond extract if hazelnut is unavailable, to achieve a similar flavor profile.

How can I make it less sweet?

Reduce the amount of hazelnut syrup you add. You can also opt for a less sweet sweetener or use an unsweetened milk alternative for dilution.

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

• Specific recommendations for hazelnut syrup brands or detailed recipes for homemade syrups. For more advanced syrup-making techniques, explore dedicated baking or cocktail recipe resources.
• Detailed comparisons of different coffee bean origins or roast profiles for iced coffee. If you’re interested in the nuances of coffee sourcing and flavor profiles, consult specialty coffee guides.
• Advanced latte art techniques or milk steaming methods. For mastering milk-based espresso drinks, look into resources for baristas or espresso enthusiasts.
• The use of commercial-grade espresso machines or specialized cold brew systems. If you’re considering investing in high-end equipment, research product reviews and expert guides in that niche.