ニューヨーク・タイムズのインスタグラム(nytimes) - 6月6日 22時07分

Summer officially starts this year on June 21. But the season truly kicks off on the first humid, sun-streaked day, when even the thought of sipping a hot cup of coffee is too much to bear. In the past, #coffee sales lagged during the warmer months. Now, though, sales spike when the mercury rises. The reason? Cold brew. A few years ago, #icedcoffee was usually made with hot coffee that was chilled. When hot coffee cools, more acids develop, many of them unpleasantly harsh. To make #coldbrew, you steep coffee grounds in room-temperature water for 6 to 20 hours (depending on the recipe) to make a concentrate that can be diluted with water and served over ice. By giving up heat, you have to add time. For the everyday drinker, cold brew is a perfect companion for milk. Rather than battling the aggressive acids in chilled hot coffee, the dairy tastes full and rich. At the popular Miami coffee shop @alldaymia — where John Van Beekum took this photo — cold brew is the foundation of the menu, which includes a fizzy drink called Our Sweetheart #4, a mixture of coffee and rosemary limeade. #❄️☕️

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