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Magazine Archives: Oct. 31, 2010

Sipping A Cold Brew

Mark Pendergrast
Issue: October 31, 2010

Cold-brewed coffee useful for lovers of iced coffee and for adventurous bakers and brewers. Because cold-brewed coffee extracts only a third of the acid of regular coffee and a bit less caffeine, it is a godsend for those who suffer from acid stomach or heartburn and can't take regular coffee. Once you have the concentrate, you can prepare it conveniently, without waste, and at whatever strength you prefer.


For the full article, check out the new issue of Wine Spectator, on newsstands October 5, 2010.

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