To make good iced coffee this summer, don’t just pour coffee over ice cubes.
Experts say there are actually two much better ways to make iced coffee: cold brew and flash brew.
And they’re both surprisingly simple.
Sometimes called the “Toddy Method” after a chemical engineer student at Cornell who popularized the system, the main reason cold brew tastes so good is that it has less acid — an estimated 67% less — than traditional brewing methods.
“Deceptively simple, cold water brewing extracts the delicious flavor compounds (and some of the caffeine) from coffee beans, but leaves behind myriad bitter oils and biting fatty acids, including undesirable elements such as ketons, esters, and amids,” according to the Toddy website.
Because cold brew extracts different flavors than those found in hot coffee, it also tastes much smoother and richer.