4 Easy Summer DIY Coffee Drink Recipes
Four refreshing summer coffee recipes—Japanese iced coffee, cold brew, affogato, and mocha frappe—made easy at home with simple equipment.
- Japanese-style iced coffee uses a 1:9:6 ratio (coffee:hot water:ice) for a crisp, clean cold brew alternative
- Cold brew concentrates steep 12-24 hours at room temperature and store refrigerated for up to one week
- Affogatos require just two ingredients—a double shot of espresso poured over premium ice cream
With temperatures climbing, a hot cup of coffee doesn’t always hit the spot in the morning — unless you’re weird, like us. We’ve collaborated with Mistobox to bring you four Summer DIY coffee drinks that are easy to make at home.
Japanese-style iced coffee is by far our favorite way to drink coffee in the Summer. It makes for a clean, smooth, crisp cold coffee. To make iced coffee this way, you’ll use less water and add ice to your decanter or coffee pot. A typical pour over recipe calls for one part coffee to about 15 parts water. For this method, you’ll use one part coffee, 9 parts hot water, and 6 parts ice.
What you’ll need:
- Any pour over of your choice (we like using a Chemex or V60).
- Filters (preferably paper, for a clean taste).
- Coffee scale
- Kettle
- Filtered water
- Freshly ground coffee
You can also make this using an automatic coffee brewer.
How to brew Japanese-style iced coffee:
- Boil roughly 400g of filter water.
- Grind 35 grams of coffee on a medium/fine setting.
- Rinse your paper filter with hot water and discard the water.
- Add 200g of ice to your decanter.
- With your rinsed filter in place, add your ground coffee.
- Pour 70g of hot water over the ground coffee and stir to fully saturate the grounds.
- Let it rest for 45 seconds.
- Pour 230g of hot water and allow a few minutes to brew.
- Discard the filter.
- Swirl to combine and melt the remaining ice.
- Pour over fresh ice and enjoy!
Cold Brew differs from iced coffee as it's brewed with cold water for 24 hours and makes a concentrate to be mixed with equal parts water. One of the easiest ways to do this is by using the Hario Cold Brew Bottle. You can also make it with a few things you may find around your kitchen.
What you’ll need:
- 2 Mason jars (this recipe requires an 8-cup mason jar)
- Cheesecloth
- Strainer
- Large measuring cup or bowl
- Coffee scale
- Kettle
- Filtered water
- Freshly ground coffee
How to make cold brew:
- Coarsely grind 100g of coffee and pour into the mason jar.
- Add 1000g (4 cups) of cold water over the fresh grounds.
- Steep overnight. Minimum of 12 hours to 24 hours.
- Once steeped, place your cheesecloth over the strainer and the strainer overtop the measuring cup or bowl.
- Pour the cold brew over the cheesecloth to strain.
- Discard the coffee grounds.
- Pour it into a fresh mason jar and store it in your refrigerator for up to one week.
- To serve, mix equal parts cold brew and cold water, and ice.
Check out our article Cold Brew the Clive Way for how to make cold brew using the cold brew tower.
Affogato in Italian means "drowned.” What’s drowned? Ice cream… This is a shot of espresso over ice cream.
What you’ll need:
- A double shot of espresso (made on an espresso machine with freshly ground coffee. Need help getting this part right? We got you. Check this link.)
- Ice cream
- Whipped cream (if you want — why wouldn’t you?)
- A serving cup + spoon.
How to make an affogato:
- Place a scoop of your favorite ice cream in a cup or mug.
- Pull a double shot of espresso.
- Pour the espresso over top of the ice cream.
- Add whipped cream and serve with a spoon.
Frappes or Frappuccinos got their fame from Starbucks. These iced, blended drinks are typically made with a creme or coffee base. Frappe powder consists of sweeteners, flavoring, and emulsifiers that make it highly sweet, and give it a creamy consistency. If you are after a traditional frappe coffee beverage, we'd recommend one of these powders: Ghirardelli Frappe Mix or DaVinci Gourmet.
When making a frappe at home, you can get close to that beloved Starbucks-style Frappuccino without buying powder. However, this will result in more of a slushy/icy consistency and less creamy, but you’re more likely to have this on hand.
How to make a Mocha Frappe:
Add the following to a blender:
- 2 ounces of espresso or cold brew concentrate
- 2 cup ice
- 1 ounce chocolate sauce
- 1/2 ounce of sweetener
- 1/3 cup milk
Top with whipped cream and caramel sauce.
Shop Mistobox’s Cold Brew Collection for the best coffees to use for these brewing styles.
Missing any equipment? Shop drip coffee or espresso machines + grinders.
Frequently Asked Questions
What's the difference between Japanese iced coffee and cold brew?
Japanese iced coffee is brewed hot over ice for immediate drinking, producing a clean, bright flavor. Cold brew steeps ground coffee in cold water for 12-24 hours, creating a concentrate that's smoother and less acidic. Japanese iced coffee takes minutes; cold brew requires overnight steeping.
What grind size should I use for cold brew coffee?
Use a coarse grind for cold brew—similar to sea salt texture. Coarse grounds prevent over-extraction during the long steeping process and make straining easier. Fine grinds will create bitter, muddy cold brew that's difficult to filter.
Can I make Japanese iced coffee with an automatic drip machine?
Yes, you can use an automatic brewer for Japanese iced coffee. Add ice to your carafe, reduce your water amount proportionally (use 60% hot water, 40% ice by weight), and brew normally. The hot coffee will flash-chill over the ice, preserving brightness and clarity.
How long does homemade cold brew concentrate last in the refrigerator?
Properly stored cold brew concentrate lasts up to one week refrigerated in an airtight container. The flavor peaks within the first 3-4 days. Always dilute concentrate with equal parts water before drinking—undiluted cold brew is too strong and can be harsh.
What type of espresso machine do I need to make an affogato at home?
Any home espresso machine capable of pulling a proper double shot works for affogatos—from entry-level machines like the Breville Bambino to prosumer options like the Rocket Appartamento. The key is freshly ground coffee and proper extraction, which takes more technique than expensive equipment.