The latest and sweetest manifestation of the third wave coffee movement's focus on precise and innovative methodology, cold brew coffee brings a new type of buzz to summer coffee consumption. The methodology—coffee grinds steeped for 12 to 24 hours in cold temperature—lends itself to a different taste than its traditional counterpart: the temperature and method cause the compounds in the grinds to break down differently, eliminating much of the acidic taste present in hotter brewing methods and releasing more caffeine. The concentrate that emerges is dark, smooth, and intense, leading many producers to dilute before serving.

Below is a guide to where you can get some now that it is indubitably iced coffee weather. Included is some cold brew news from Stumptown.

— Devin Briski