Iced Coffee for the long weekend

Before the summer is out im going to give this a shot, maybe even 2 shots

Cold-brewed iced coffee is catching on, though it’s almost always New Orleans-style, a steep-and-strain method that takes about 12 hours.

“It allows for the decanting of the coffee,” Waites said. “The end product is a very smooth, non-acidic cup that allows you to taste the subtle flavors that are usually masked. It lets you get to the sweetness of coffee.”Recently, Bryan Waites adjusted the two slow-drip coffee makers that he brought from Japan and set up on the counter of Caffetteria SoHo, a coffee bar that opened in Manhattan last month. Before, it took around 14 hours for each one to produce 1.5 liters of coffee, which is served iced. Now it’s 18 hours.

Personally, I havn't seen or heard of cold brewed this side of the pond so I might go the more obvious, let it cool, maybe add some sugar or squeezed fruit juice and then ice.

Have a great weekend

(credits: T mag & One mans style )