You want good iced coffee. But you don't want to stand in line with a bunch of sweaty strangers and pay upwards of $4 everyday. So just make it at home. A batch of cold-brew coffee is actually easier to make than you may think. Way better than chilling traditionally hot-brewed beans, cold-brew is steeped for an extended period of time at room temperature, leeching a slightly sweeter, less acidic flavor from the grounds. Gone is the bitterness—replaced with all of those rich caramelized background flavors coffee snobs like to brag about. All you really need is time. Prep this before you go to bed one night this weekend and you'll be set with icy cold joe for the following week.
A double-strength concentrate that's slow brewed in Brooklyn "New Orleans-style" with sweet chicory root.
This extra caffeinated, chocolatey concentrate is brewed low and slow for 16 hours in Austin.
A strong but low-acid brew steeped in stainless steel tanks, pressed and filtered and then bottled in Philadelphia.
Dubbed "stubbies," these ready-to-drink 12-ounce bottles from Portland have a light, earthy taste.