Cold Brewed Iced Coffee, Recipe, New York Times, Mark Bittman, Kaffe 1668, Variety Cafe, Brooklyn Standard, Lucky Shot Espresso

Some people equate iced coffee with Shirley Temples, like it’s the kiddie version of a real cup of joe.  How can anyone be serious about their caffeine, if they can’t handle the heat?

Lately though, iced coffee is getting its due respect and a lot of ink. However, there are still some misconceptions about how to make it smoother when served over ice. Some people suggest adding white sugar and vanilla extract. There is an hourglass contraption on the market from Hammacher Schlemmer that “significantly reduces the acidic compounds and tannic acids in coffee that can cause heartburn and create bitter tastes” and sells for $79.95. Save your hard-earned pennies, no need to use any specialized machinery or add essential oils to achieve great tasting iced coffee.

To get a delicious cold brewed iced coffee, here is a simple recipe from Mark Bittman of the New York Times.  To reduce the impact of the melting ice, increase the coffee depth and make the experience even more coffee focused, prepare ice cubes with the iced coffee concentrate.

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