Despite its name (and temperature), cold brew’s season extends far beyond summer’s last breath — especially when put to use behind the bar. It is just as easy — if more time intensive — to make your own cold brew as it is to make hot coffee. On the other side of the time it takes lies the reward of a smooth, nuanced drink with less acidity and bitterness than its hot-brewed counterpart. And it’s possible without any special equipment: Even your French press will do, loaded with just coarsely ground beans and water. Ally Walsh, a founder and the creative director of Canyon Coffee, suggests using one part coffee to, Read more