How to Make Iced Coffee with French Press (Simple Guide)

Tired of iced coffee that tastes more like watered-down leftovers than a refreshing drink?

For the longest time, I brewed iced coffee by dumping hot coffee into a random glass jar, tossing in some ice, and hoping for the best. It worked… kind of.

But the first time I decided to use my French press instead, I realized how much better and easier it could be, with bold flavor, smoother texture, and none of that sad, diluted taste.

In this guide, I’ll show you exactly how to make iced coffee with French Press at home.

You’ll get step-by-step instructions, pro tips for keeping it bold and refreshing, plus a few fun variations to try when you want something different. So let’s start brewing!

Why Use a French Press for Iced Coffee?

A French press is pretty versatile. You’re not locked into hot coffee. With its roomy carafe and simple plunger system, it’s one of the most forgiving brewers for iced coffee.

More quantity

A pour-over usually makes just a cup or two. But with a standard 8-cup French press, you can brew enough for two tall iced coffees or even a pitcher to chill in the fridge

I’ll often brew around 32 ounces. This means I’ve got a ready-made base for a couple days’ worth of iced coffee. If you’re like me and don’t want to dirty multiple brewers to make enough for the week, the French press feels like cheating in the best way.

Bolder flavor

Iced coffee made in a French press tastes bold and full-bodied. That’s because immersion brewing (letting the grounds steep in hot water) pulls out more of the coffee’s oils and natural sweetness.

Instead of that thin, watery taste you sometimes get when you pour hot coffee over ice, you get a drink with depth: chocolatey, nutty, sometimes even a little fruity depending on your beans.

Easier cleanup

With drip machines, you’ve got paper filters and tiny parts to mess with. Meanwhile, a French press is only grounds at the bottom of a beaker.

You dump them (or compost them), give it a quick rinse, and you’re done. When I’m in a hurry, I don’t even use soap, just a good swirl with warm water and it’s ready for the next round.

And here’s a bonus:

Your French press can do both quick iced coffee and cold brew. If you want something fast, brew hot and pour it over ice. If you want smooth, low-acid coffee, just add cold water, let it steep in the fridge overnight, and plunge in the morning.

What You’ll Need?

You can enjoy fantastic iced coffee with just a few basics that most of us already have in the kitchen. So, here are my recommendations:

French Press (8-cup recommended)

You can certainly use a smaller press but an 8-cup size is the sweet spot. It gives you enough to pour two tall iced coffees or fill a pitcher you can stash in the fridge. If you only own a single-serve press, you’ll need to adjust your ratios and expect smaller batches.

Freshly Ground Coffee (Medium to Coarse)

I once tried using pre-ground supermarket coffee for iced coffee, and the result was flat, almost cardboard-like. I suggest using fresh beans and grinding them to a medium to coarse consistency.

Hot Water (195–205°F, Just Off Boil)

This detail might sound nerdy, but it’s the difference between smooth and bitter. Boiling water scorches your grounds, and lukewarm water won’t extract enough flavor.

I usually boil my kettle, then wait 30 seconds before pouring. That gets me right into the perfect range without complicating things with a thermometer.

Ice Cubes

Regular ice will melt fast and water down your drink. If you want to go pro-level, make coffee ice cubes. For this, freeze a batch from yesterday’s brew and toss them in. You’ll notice your iced coffee stays strong and flavorful to the last sip.

Optional: Milk, Cream, Flavored Syrups, or Sweeteners

For a creamy drink, add cold milk or a splash of cream. If you prefer something sugary, consider adding vanilla syrup, caramel drizzle, or even chocolate.

One of my favorites is a spoonful of sweetened condensed milk. It instantly turns your brew into a shortcut Vietnamese iced coffee.

How to Make Iced Coffee with French Press (Step-by-Step)

I’ve tried plenty of iced coffee shortcuts, but nothing beats the French press. It’s simple, reliable, and makes a bold base that holds up to ice.

Step 1: Measure Coffee & Water

Start with a ratio of about 1:15, but make it slightly stronger than your usual hot brew. I commonly do around 50 grams of medium-coarse coffee for 750 ml of water. This ensures your iced coffee stays bold and smooth, even after the ice melts a bit.

Step 2: Bloom the Coffee

Pour enough hot water (195–205°F) to saturate the grounds and let it sit for 30 seconds. You’ll see bubbles rise that’s the coffee “blooming,” releasing carbon dioxide. It always smells incredible, like warm chocolate and toasted nuts filling the air.

Step 3: Fill & Steep

Next, add the remaining water, give it a gentle stir, and let it steep for around 4 minutes. Be patient. I’ve cut the time short before, and the result was flat and weak, not the bold base you want for iced coffee.

Step 4: Plunge Slowly

Now for the fun part, press down the plunger. Do it slowly and evenly. You don’t want to push too hard. Otherwise, you’ll stir up fines, making your coffee gritty.

Step 5: Serve Over Ice

Fill a tall glass with ice and pour the coffee right over it. The first sip is always the best: cold, bold, and refreshing, with enough strength to stand up to the melting cubes. If you brewed a larger batch, stash the rest in a pitcher and keep it chilled for later.

Step 6: Customize to Taste (not sure)

Add cold milk or cream for a latte-style drink, swirl in vanilla syrup for sweetness, or drizzle chocolate for a mocha twist. My guilty pleasure? A spoonful of sweetened condensed milk—instant Vietnamese-style iced coffee.

Other Variations to Try

The beauty of making iced coffee in a French press is that once you’ve nailed the base recipe, you can go nuts. Some days I prefer black coffee over ice. Others, something more flavorful, for instance:

Iced Latte Style: If you want something creamy and mellow, brew your French press coffee on the stronger side. Then pour it over ice and top it with cold frothed milk. The result is smooth and balanced, almost like a café latte but at home.

Vanilla Iced Coffee: A splash of vanilla syrup (or even a few drops of vanilla extract in a pinch) completely changes the mood of your drink. The aroma alone is sweet and floral.

Pro tip: vanilla works especially well with medium roast beans.

Mocha Iced Coffee: This one’s for my chocolate-loving friends. You stir a spoonful of chocolate syrup into your hot brew before pouring it over ice. It melts and blends right in, leaving you with a bold, slightly sweet iced mocha that feels more like dessert than coffee.

Caramel Iced Coffee: Drizzle caramel sauce into your glass, add the ice, and pour your French press coffee right on top. Next, finish with a splash of milk or cream for that indulgent, café-style layered look.

Last Thoughts

So, how do you like your iced coffee, classic and strong, or dressed up with flavors? Either way, with a French press and a little ice, you’ve got yourself a refreshing summer drink. Voilà.