Hot Start Cold Brew

Also referred to as Japanese ice coffee, hot cold brew is a hybrid quaff and my go-to when I'm in a hurry. Basically, we brew with hot water to quickly extract flavor and aroma compounds from the ground coffee then, immediately chill the resulting liquid, thus preserving aromatics and arresting some of the oxidation and degradation of acids. When the dripping's done, you can strain out the ice for a stronger brew, or enjoy on the rocks. This recipe first appeared in Season 2 of Good Eats: The Return.

• Time: 10 min
• Servings: 1

Source: Alton Brown

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