How to Make Iced Coffee with Cold Brew Concentrate

Quick Answer

To make iced coffee with cold brew concentrate, start with a 1:1 ratio of concentrate to water or milk, then adjust to taste. For a stronger cup, use less diluent; for a milder one, add more. Always pour over fresh ice and chill your glass for the best flavor.

Cold brew concentrate is the shortcut to smooth, low-acid iced coffee that doesn't water down as fast as hot-brewed coffee poured over ice. Because it's brewed cold and concentrated, you control the strength with every pour.

The key is getting the cold brew to water ratio right. Too much water and you lose the rich, chocolatey notes; too little and the coffee can taste syrupy or overly intense. Here's a simple, flexible method that works with any quality concentrate.

What You Need

You only need three things: cold brew concentrate, cold water or milk, and ice. A glass that's been chilled in the freezer helps keep your drink cold longer without diluting it. If you like your iced coffee sweet, have a simple syrup or flavored syrup on hand.

The quality of your concentrate matters. A well-made concentrate, like La Colombe's Draft Latte line, is brewed from espresso roast cold brew and whole milk, so it's ready to pour straight over ice. For a more traditional black concentrate, look for one that's labeled as concentrate rather than ready-to-drink.

• Use filtered water for dilution if your tap water has a strong taste.
• Chill your glass in the freezer for 10 minutes before assembling.

Choosing Your Ratio

Most cold brew concentrates are designed to be diluted 1:1 with water or milk. That means equal parts concentrate and diluent. Start there, then adjust based on how strong you like your coffee. If the concentrate is particularly bold, you might prefer 1 part concentrate to 1.5 parts water.

For a creamier iced latte, swap water for milk. Whole milk adds richness, while oat or almond milk keeps it lighter. The ratio stays the same—just replace the water with your milk of choice.

• A 1:1 ratio gives a balanced cup; go 1:1.5 for a milder taste.
• Taste before adding sweetener—concentrate can be deceptively strong.

Step-by-Step Assembly

Fill your glass with ice cubes. Pour the cold brew concentrate over the ice, then add your water or milk. Stir gently to combine. The ice will melt slightly, which naturally dilutes the drink further, so account for that when you mix.

If you're using a ready-to-drink canned latte like the Triple Draft Latte, skip the dilution step entirely. Just pour it over ice for a café-style experience. For a DIY version, follow the ratio above with your favorite concentrate.

• Pour concentrate first, then diluent, to control the mix.
• Add ice last if you want to control dilution precisely.

Simple Steps to Your Best Iced Coffee

1. Start with a chilled glass: Pop your glass in the freezer for 10 minutes. This keeps your drink cold longer and reduces ice melt, preserving the flavor. A cold glass is the easiest upgrade—don't skip it.
2. Measure your concentrate: Decide your ratio. For a standard cup, use 1 part concentrate to 1 part water or milk. For a stronger kick, go 2:1 concentrate to diluent. Write your preferred ratio on a sticky note so you don't have to guess next time.
3. Assemble and stir: Fill the glass with ice, pour the concentrate over it, then add your water or milk. Stir well to combine. Taste and adjust—add more diluent if it's too strong, or a splash more concentrate if it's weak. Taste before adding sweetener; you might not need it.

Products That Make It Easy

• Triple Draft Latte: Made with espresso roast cold brew, creamy whole milk, and can-do spirit. We first invented the Draft Latte® to serve on tap at our cafés. Our canned latte is just as delicious. Pour into a chilled glass for a true café experience. This ready-to-drink option skips the mixing entirely—just chill, pour, and enjoy. It's perfect for mornings when you want café quality without measuring.
• Mocha Draft Latte: Bold espresso roast cold brew, velvety whole milk, and rich cocoa – together at last, in a can. It’s the café mocha you know and love, but better: no line, no wait, no melted ice watering it down. Pour in a chilled glass and dust with cocoa powder if you’re feeling fancy. If you like your iced coffee with a chocolate twist, this canned option delivers a consistent mocha flavor without needing to add syrups or cocoa.

Making iced coffee with cold brew concentrate is all about finding your perfect ratio. Start with 1:1, adjust to your taste, and enjoy a smooth, low-acid cup that beats any drive-thru. For the easiest route, keep a can of La Colombe's Draft Latte in the fridge—just pour over ice and go.