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Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.

Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes. Stir before serving.

To make cold brew coffee, use a coffee grinder to coarsely grind 50g coffee beans. Add the coffee grounds and 400ml water to a large jug and leave to steep for one day. Filter the coffee grounds, then serve by diluting one part cold brew with two parts water. Adjust the ratio to your preference and add milk and sweeteners, if you like.

The key to pour-over iced coffee is splitting the water between ice and liquid. Our recipe uses a 50-50 split, but you can adjust it to suit your taste. A good rule of thumb to follow is to make sure the ice just barely melts when the last bit of water is poured.