Method 1: Hot Brew Concentrate. Place the 60g of ground coffee into a cafetière or filter machine. Pour over the 250ml of freshly boiled water. If using a cafetière, let it steep for 4-5 minutes before plunging. If using a filter machine, simply let it brew. The goal is to create a coffee that is roughly double the strength of your usual cup.

Method 2: Cold Brew Concentrate. In a large jar, combine the 60g of coarse ground coffee with 250ml of cold, filtered water. Give it a good stir to ensure all the grounds are saturated. Seal the jar and leave it on your counter or in the fridge to steep for 12 to 18 hours. I find that leaving it for around 15 hours gives a wonderfully smooth and strong result.

Strain and Chill Your Coffee. For the hot brew, pour the coffee into a heatproof jar or mug and let it cool to room temperature, then place it in the fridge to chill completely for at least 1-2 hours. For the cold brew, strain the mixture through a fine-mesh sieve lined with a coffee filter or muslin cloth to remove all the grounds. This concentrate is now ready to use or store.

Prepare the Simple Syrup (Optional). While the coffee chills, you can make the syrup. In a small saucepan, gently heat the 100g of sugar and 100ml of water, stirring until the sugar has completely dissolved. Don't let it boil. Once clear, remove it from the heat and let it cool. This syrup mixes into cold drinks much better than granulated sugar.

Assemble Your Iced Coffee. Take a tall glass and fill it to the top with ice cubes. This is important – a full glass of ice melts slower, keeping your drink colder for longer with less dilution.

Pour and Mix. Pour about 125ml (or half) of your chilled coffee concentrate over the ice. Next, slowly pour in 150-200ml of milk. I love watching the coffee and milk swirl together; it always looks so appealing.

Sweeten and Serve. Add 1-2 teaspoons of your simple syrup, or more, to taste. Give the drink a good stir with a long spoon until everything is combined and chilled. Enjoy immediately!