Say what you will about the temperatures outside, it’s a banner day for cold beverages. And as luck would have it, Harold McGee has taken the time to answer readers’ questions about coffee and tea over at Diner’s Journal.
We recommend skipping the parts about hot-brewed coffee and luxuriating instead in McGee’s explanation of the differences between chilled regular coffee and ice-diluted double-strength coffee, his tips for making strong cold-brewed coffee, the chemical reason chilled coffee tastes better with sugar and milk or cream, and the best method for making iced tea. “Cold-brewed tea,” he writes, “will have a simpler aroma, and will stay clear.” Yes, please.
This article from the Village Voice Archive was posted on July 22, 2011