Iced coffee can be very simple or made more advanced - it's up to you. Most drinks don't need to contain more than 2-3 ingredients. A shaker, ice cubes, your favorite coffee, milk and possibly sugar can go a long way. If you want to put your own signature on the drinks, you can experiment with the desired flavorings, different brewing methods and types of coffee. Taste and cool down with your favorite iced coffee this summer.

Hand-brewed iced coffee is based on the recipe you normally use, but you replace some of the water with ice cubes.

Based on a small Kalita brew (250 g), the recipe is as follows:

• 15 g coffee
• 100 g ice cubes
• 150 g water (100°)

Moisten the filter in the filter holder and pour off excess water. Add the coffee.

Fill the jug with 100 g of ice cubes. The important thing when making iced coffee is to cool the coffee immediately, so brew it directly over ice instead of adding the ice afterwards.

Brew the hand brew as normal, but keep the water level slightly lower than usual. Pour up to 150 g of water (100°).

Serve the finished brew over fresh ice cubes, as the ice in the jug may have melted away by the end of the brewing time.

Tip: African coffee is well suited to black iced coffee, as it tends to be a little fresh and fruity. Try this year's Summer Coffee from Kenya, for example. Hand-brewed iced coffee tastes deliciously pure, but you can add a little sugar or, for example, grated citrus peel as a flavoring if you wish.

Black iced coffee is a summer favorite for many coffee enthusiasts and can easily be brewed in large quantities, perfect for serving.

This is what you need for a standard jug (1.8 dl):

• 130 g filter ground coffee
• 1.2 l water
• 30 g sugar
• 600 g ice cubes

You need this for a large jug (2.8 l):

• 220 g filter ground coffee
• 1.8 l of water
• 50 g sugar
• 1 kg ice cubes

Equipment:

• Coffee maker
• Coffee filter
• Coffee pot (1.8 l or 2.8 l)

It's as simple as this: fill the serving jug with ice cubes and pour freshly ground coffee and sugar into the filter before turning on the funnel.

Shakerato is, in all its simplicity, one of the best, freshest and most refreshing things you can be served on a nice summer day.

You need:

• double espresso
• 1-2 cl sugar brine or 1/2-1 teaspoon white sugar (taste how sweet you want it)
• ice cubes (for shaker and in glasses)

Make a double espresso. Pour ice cubes into a shaker with sugar. If you use loose sugar, stir this into the espresso immediately after brewing before pouring the coffee over the ice cubes. If you use sugar brine, pour it over the ice cubes before the espresso.

Shake well and strain the contents over a glass with fresh ice cubes. Serve and drink immediately.

Tip: experiment with the desired amount of sugar. For a different experience, you can also shake frozen berries and espresso together in a shaker. If you want to take the shakerato to a creamy espresso drink, you can add cinnamon or caramel syrup to the shaker and top the glass with a little whipped cream just before serving.

Affogato means 'drowned' in Italian and is a coffee-based Italian dessert. It's as easy to make as it is satisfying to eat. Affogato is a classic that, with its icy elegance, is a brilliant way to end a meal.

You need:

• good vanilla ice cream
• double espresso

Pour a double espresso over one to two scoops of vanilla ice cream in the desired glass/cup. Get out a teaspoon and enjoy.

Tip: this tastes delicious as it is. But if you want to add something, whipped cream, grated chocolate, grated citrus peel, licorice or caramel are good options. A good tip is to keep it simple, so that the ice cream doesn't drown in anything other than the delicious espresso and the flavors remain pure. Try our Italian roasted espresso in this one.

Espresso & Tonic is a refreshing coffee drink and a sophisticated thirst quencher. It's also easy to make.

You need:

• a double espresso
• 1-2 cl sugar brine or 1/2-1 teaspoon white sugar (can be omitted)
• isbiter
• tonic water

Pour a double espresso into a shaker with sugar (can be omitted). Shake well. Strain into a glass filled with fresh ice cubes. Top with your favorite tonic water. Taste until you reach the desired mixing ratio. You can also serve the glass with the bottle on the side and let your guests refill the glass to taste.

Tip: this year's Sommerespresso is recommended in an Espresso & Tonic as it is extra summery and fruity.

An iced latte is a popular coffee classic that can be made in several ways. You can pour espresso and milk straight into a glass with ice cubes, or you can use a shaker. You can also run it through a blender with ice cubes for a creamier iced latte.

Here's our easiest recipe.

You need:

• single or double espresso
• desired type of milk
• isbiter
• optional sugar brine or white/brown sugar

Pour the desired amount of espresso into a glass filled with ice cubes. Top with the amount of milk you want. If you use sugar, stir this into the espresso first. If you use a shaker, pour the espresso and sugar into a shaker filled with ice and shake well, before straining over a glass with new ice cubes and topping with milk.

Tip: use oat milk instead of regular milk. It has a slightly sweeter taste. You can decide how much milk you want and what additives you want. Instead of sugar, you can also use different syrups for flavor, or you can add chocolate for a mocha variation.

See this year's summer coffee here!