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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories