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Recently the New York Times dining section recommended making iced coffee from cold-brewed coffee, and the Times Magazine talked about the coffee concentrate used for the famous New Orleans iced coffee. The idea behind cold-brewed coffee is that when coffee chills in the refrigerator, the acids and oils released from hot water brewing become bitter. Cold brewed coffee has less acid, so it's less bitter. There must be something to this cold-brewed coffee, because a lot of food bloggers are joining the cold-brewed coffee fan club. If you like iced coffee, here are some blogs that can help you try it the cold-brewed way.
Foodgoat did a comparison of cold-brewed and chilled heat-brewed coffee and reports that cold-brewing is definitely superior for iced coffee. Ladygoat tells how they did it too.
The photo of a frosty glass of cold-brewed coffee is from Food of the Future, which has a recipe for cold-brewed coffee that sounds easy enough.
At Su Good Eats, there's a New Orleans Cold Drip Iced Coffee Recipe.
Kristen, writing at Accidental Hedonist, gets the real thing in the mail and makes some Blue Bottle New Orleans Coffee Concentrate, which she said resembles motor oil. However, when the concentrate gets turned into iced coffee, there's no describing how good it tastes, according to Kristen.
Beth at Zen Foodism has become a coffee convert, thanks to the iced coffee brewing system her sister introduced her to.
Finally, Andrea's Recipes tells how to make a large batch or a small batch of Coffee Concentrate for Iced Coffee.
Blogher Food Editor Kalyn Denny drinks lots of coffee and writes about what she's cooking at Kalyn's Kitchen. Kalyn hasn't tried making cold-brewed iced coffee yet, but she'll be trying it soon!
