We drink for the occasion—mulled spices in the cold, fruit juices at breakfast, crisp American beers at the local bar. And when it gets above 90° F, we drink cold-brewed coffee.
Not iced coffee, mind you, which is brewed like any other steaming cup and then retrofitted for July by being put in the fridge or poured over ice. Brewing quickly with hot water creates a coffee heavier in acids and caffeine, and those flavors stick around even after the drink is cooled.
With cold-brewed coffee, on the other hand, water is infused with coffee flavors in an hours-long soak rather than a quick scald, and the result is something sweeter, smoother, and mellower. Yes, detractors claim it lacks flavor and depth (not to mention jolt), but summer is honeysuckle season. Trust us: it’s the right drink for the heat.
So where can you get it? Coffee Labs Roasters (7 Main St, Tarrytown 914-332-1479; coffeelabs.com) and Polpettina (102 Fisher Ave, Eastchester 914-961-0061;polpettina.com), where they call it New Orleans iced coffee.
Alternatively, you can make it yourself. The Internet has lots of recipes. There is an un-mellow debate going on about roasts, water ratios, and steeping times, but here’s the basic recipe to start experimenting with:
Select a whole-bean coffee with fruity notes. Grind coarsely. Mix equal parts grounds and cold, filtered water in a French press. Cover and refrigerate for 24 hours, stirring occasionally, and then use the press to separate grounds and coffee.
Oh, and enjoy.