When Did Iced Coffee Become Popular?

It wasn't until the 1840s when mazagran was first served that iced coffee came into being, and it was nothing like the beverage we know and love today.

Iced coffee as we know it now was invented in the 1840s when mazagran was first served, and it was nothing like what we know it to be today.

Mazagran is made by combining cold water with either coffee or coffee syrup. Even though the mazagran is now rare, it was once abundant. It marks a pivotal moment in the coffee industry's history.

Mazagran is a cold espresso drink that originated in Algeria but is now very popular in Portugal. It's basically coffee lemonade, with citrusy acidity and the bold flavor of espresso. Originally, lemon juice was added to improve the flavor of low-quality coffee beans. But don't be afraid to use your more expensive beans; this tasty drink will not ruin their flavor.

In today's modern iced coffee,

The mazagran was the first iced coffee, and other iced coffee-inspired drinks followed quickly. Drinking hot coffee over ice first appeared as a concept in the late 1800's, as did other variations such as iced coffee slushies. But it wasn't until the 1920s that iced coffee became a mainstream coffee concept, catching on at coffee shops and fast food restaurants.

Traditional coffee Commonly, people will refer to iced coffee by the name "iced drippy coffee," which refers to the technique that is still the most widely employed to prepare the beverage. Even though it wasn't the very first version of iced coffee, this one is often considered to be the most classic. When cold water and hot coffee are mixed together, the resulting beverage has a flavor that is both sweet and bitter all at once.

A glass of iced tea

In order to make a popular type of iced coffee known as cold brew, the coffee beans are steeped in a jar or other container for a period of time ranging from 12 to 24 hours. The popularity of cold brew has skyrocketed in recent years, particularly in coffee shops that are known for their exceptional blends of coffee. The rich flavor of hot coffee is preserved in iced coffee made with cold-brewed coffee; however, the bitterness of hot coffee is eliminated.

Coffee iced everywhere around the world

Over the years, the mazagran has taken on numerous variations in different places. While in Austria, you'll find that the traditional "mazagran" is served chilled and spiked with vodka. In addition, most people drink it all in one go! Portugal is in the same boat. Mazagran is, however, on sometimes served with hot water, indicating how the iced coffee we know today has separated from its mazagran beginnings to become its own distinct beverage. Vietnam serves it with ice-cold condensed milk, which is sweetened with condensed milk. Cold coffee with ice cream can also be ordered in Germany.

Modern iced coffee

These days, iced coffee tends to consist of espresso, filtered coffee, or coffee syrup blended with milk and ice cubes. To avoid a watered-down flavor, iced coffee usually has a stronger brew. But iced coffee has long played second fiddle to its elder, hotter cousin… There are a few reasons for traditional coffee’s increased popularity, from the yearning for warmth in frigid places to its reduced price tag.

It was Starbucks' Frappuccinos (frappé + cappuccino), a blended ice coffee drink, which introduced the world to iced coffee. Because of the widespread availability of ice in recent decades, iced coffee has become increasingly popular among generations accustomed to drinking ice-cold beverages.


There are numerous ways to make iced coffee. It's more like a Frappuccino in Europe and some parts of the Middle East; it's a sweet, milkshake-type delicacy with whipped cream and chocolate syrup on top of crushed ice, with some coffee ground up and thrown in for good measure. They're basically Frappucinos if Frappucinos were prepared by hand and a thousand times better.

As an alternative, use the "Japanese method," which calls for you to make a pot of hot coffee and then immediately pour it over some ice. The acidity of the coffee is preserved, and the fruity, flowery flavors of the coffee are enhanced as a result. The flavor is lighter and sweeter thanks to this procedure, which is the most straightforward. This is the way to go if you prefer the acidic flavor of a French roast.

It can also be made into a cold brew. At least 12 hours in the fridge is required for the coffee beans and water to brew. Contrary to popular belief, you don't need a fancy coffee machine to make this. All you need is a pitcher, some coffee, water, and a filter. Nutty, chocolaty, and noticeably less acidic flavor are the end results.

Because the grounds soak up caffeine for several hours before being filtered, cold brewed coffee has far more caffeine than hot brewed coffee. If you have trouble falling asleep after three cups of coffee, cold brew may not be for you. Cold brew might be a better choice for you if, on the other hand, you're someone who drinks so much coffee that the caffeine is mostly used to fight off migraines.

How To Start Liking Coffee

By Douglas

Questions about Coffee

Questions about coffee? Have it answered by the professionals. Examples of some questions: 

What are the considerations for an office coffee station

What are the essential V60 Coffee Brewing tools

Non coffee (but important to coffee) question: What is whole milk

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About US | OCM Profile

OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link). 

In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years: 

OCM's campaigns: F&B Marketing Ideas by OCM 

OCM's Events: F&B Industry events by or with OCM

Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with. 

Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops: 

OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more. 

So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates: 

For regular coffee (F&B) related videos: OCM Youtube

For Daily Coffee Inspiration (fun coffee content): OCM IG

For insights into the coffee (F&B) industry: OCM LinkedIN 

PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).

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