SLOW BUZZ

摘要

We regret to inform you that you are abusing your coffee. If you brew it hot-and we know you do-many of the lovely flavors in the beans get stripped out by the heat. But when you cold-brewyour java, steeping the beans in cold water for 12 to 16 hours, the process extracts all the best flavors and leaves the harsh, bitter notes behind. "When you filter the next day, you're getting a smooth, low-acid brew that tends to be more naturally sweet," says Diane Aylsworth, director of cold brew for Stumptown Coffee in Portland, Oregon (of course). For making it at home, she recommends coarsely grinding a Latin American coffee bean-either Costa Rican or Guatemalan because of their richer flavors. Let it steep in cold water at least half a day, then filter it really, really well. And don't forget: Your final product will be a concentrate, so you'll need to dilute it with water and ice. Want hot coffee? Mix in boiling water instead.