Times Like These Call for Serious Iced Coffee: How to Cold-Brew

To achieve the smoothest, least acidic (and the best) iced coffee, go the cold-brew route with a little help from Food Network Magazine.
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You probably ditched your hot coffee at about the same time you crammed your winter coats in under-bed storage and clicked on the AC for the first time. Now you take your dose of caffeine with ice cubes. Especially if you get your joe at a coffee shop, you're bound to rack up quite the tab for your daily fix of the good stuff. Luckily, it's easy to make iced coffee at home, proving that "cold-brew" is more than just another buzzword; it's actually the best way to get your refreshing caffeine buzz, as long as you have a little patience.  To achieve the smoothest, least acidic (and best) iced coffee at home, go the cold-brew route with a little help from Food Network Magazine.

Follow FN Magazine's steps for perfect cold-brew iced coffee (serves 2):

1. Stir 1 cup medium-grind coffee and 1 1/2 cups room-temperature water in a bowl.

2. Cover and let sit for 12 to 24 hours.

3. Stir, then strain through a mesh sieve lined with a coffee filter (it might drip for up to an hour).

4. To serve, mix the coffee concentrate with an equal amount of cold water or milk over ice. Or refrigerate the concentrate for up to 3 days.

Once the coffee has reached high-concentrate status, you can doctor up your expertly brewed iced coffee in any number of ways. Here's one: Though the term is "cold-brew," the iced coffee is brewed at room temperature. Freeze the finished product in ice cube trays for the cleverest way to cool down your coffee without diluting it one bit. And when you are looking to dilute your iced coffee concentrate with a little extra pizzazz, follow Food Network Magazine's lead and mix it with chocolate milk, cream soda and more genius liquids.

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