Cold-Brewed Iced Coffee
Why the chilled cups cost more--and how to spot the good kind
As someone who hails from Boston, the land of ridiculous accents, colloquial aggression and forever-available iced coffee, I'm not used to the massive switch from hot to cold drinks that most city coffee shops experience when the temperatures spike back up into the summer ranges. We Massachusetts types simply take our coffee iced, every day, all of the time, in huge styrofoam buckets and laden with heavy cream and undissolved sugar. If you're not crunching into your coffee as it burbles up through your orange and purple striped straw, you're not drinking coffee like a Bostonian. But most of the country isn't crazy like we are. Most coffee shops have to predict precisely when their customers will start demanding plastic cups in lieu of paper, frappuccinos instead of cappuccinos.
