Measure fresh brewed coffee and let it cool to room temperature to prevent melting the ice too quickly.
Pour the cooled coffee into a mixing bowl, then stir in the sugar and a pinch of salt until fully dissolved. This sweetens and balances the coffee’s bitterness.
Transfer the sweetened coffee mixture into a shallow container or baking dish, spreading it out evenly for quick freezing.
Place the container in the freezer and let it freeze for about 4-6 hours, stirring every 30 minutes to break up ice crystals and encourage a uniform slushie texture.
Once the mixture has a firm yet scoopable, icy consistency, use a fork or spoon to scrape and fluff it up, creating a light, crunchy slush.
Scoop the frozen coffee slushie into glasses, garnishing with optional toppings like whipped cream or cocoa powder if desired.
