TONY explainer: Brewing methods
We've broken down even the geekiest brew methods and shared the best spots to sample each technique.
Tue Dec 7 2010
Photograph: Jolie Ruben
What it is: There are many approaches to cold-brewing iced coffee, but the basic principle is always the same: Room-temperature or cold water takes the place of hot, and a long infusion subs for the fast extraction that's possible with warm H2O. Techniques range from simple (such as steeping grinds in buckets of water before filtering) to dramatic; the slow-dripper setups at top-tier coffeeshops include three levels of glass chambers that allow water to pass through grinds at a snail's pace—taking up to 22 hours to brew a single batch. Either way, the clean, low-acid concentrate that cold-brewing produces is bereft of the bitter oils that can develop when coffee has been heated and then chilled.
Where to try it: Blue Bottle Coffee, 160 Berry St between North 4th and 5th Sts, Williamsburg, Brooklyn (718-387-4160, bluebottlecoffee.net) * WTF Coffee Lab, 47 Willoughby Ave between Adelphi St and Clermont Ave, Fort Greene, Brooklyn (twitter.com/WTFcoffeelab)