Photo: Hannah Whitaker
Iced in a cup, sure, but also in a bottle, jug, or growler. A survey of summer’s most transportable and highly caffeinated cold brews (not just Folgers stuck in the fridge, but grounds steeped in room-temperature water for 12 to 24 hours, producing a smooth, low-acid concentrate).
This story appeared in the June 4, 2012 issue of New York Magazine.
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