If summer's heat has left you feeling bitter and over-extracted, think cold-brew, as in cold-brewed coffee. Fans say cold-brew is less bitter than coffee that has been subjected to heat. While there are gadgets for producing cold-brew, you can make it with no special equipment. This technique is so low-tech that anyone with running water can enjoy it.

The facts: Cold-brew has a lower acidity level. Since boiling water is not running the show, the grounds are not subjected to heat, and therefore the chemical profile of the brew is different. The difference is lower acid and a smoother cup of coffee. The taste difference is noticeably sweeter, no matter what your coffee bean choice.

At high temperature, caffeine is most soluble, and therefore extracts most easily. Cold brewing uses a higher bean-to-liquid ratio and depends on time to do the work, giving the final product a more concentrated caffeine ratio. Just as with your favorite hot cup, temper your cold-brew with cream to tone it down.

One of the best things about a cold-brew for a cold drink is that you will not dilute your drink by icing a hot liquid. Use this simple trick to control your chilled beverage: Freeze cold-brew coffee in an ice cube tray and when making iced coffee drinks, use the cubes to help chill, avoiding the proverbial meltdown of the libation. If you dare, add cream or flavoring to the cold-brew cubes for a special kind of melting fun.

Basic Cold-Brew Coffee Concentrate

Makes about 6 cups.

• 10 c. cold water

• 1 lb. coffee, medium grind

Directions

Place ground coffee in a large container. Pour water over coffee. Refrigerate container for 12 to 24 hours.

Strain elixir through a coffee filter, and strain it again. (Sometimes, it is a good idea to strain it yet again, just to make sure no grounds made it through.) Refrigerate and use as needed.

To make a cup of iced coffee: Add 1/4 cup coffee concentrate to 1 cup of cold water. Serve over ice.

Variation: If you prefer milk in your coffee, begin with the same 1/4 cup coffee concentrate and add 1/2 cup water and 1/2 cup milk. Serve over ice.

Cold-Brew Coffee Float

Makes 1.

• 1/2 c. cold-brew coffee concentrate

• 1/2 c. club soda

• 2 tbsp. coffee liqueur, optional

• 2 scoops ice cream, use vanilla, mocha or chocolate

Directions

In a mug or large glass, add coffee concentrate and club soda. Stir in liqueur, if desired. Gently add ice cream.

Nutrition information per serving:

Calories145Fat7 gSodium80 mg

Carbohydrates19 gSaturated fat4 gTotal sugars14 gm

Protein3 gCholesterol30 mgDietary fiber4 g

Gooey Cold-Brew Butter Cake

Serves 16.

For the cake:

• 1/2 c. (1 stick) unsalted butter, room temperature, plus more for baking dish

• 1/4 c. warm whole milk (100 degrees)

• 1 envelope active dry yeast

• 2 tbsp. cold-brew coffee concentrate

• 1/4 c. granulated sugar

• 1 tsp. coarse salt

• 2 eggs

• 2 c. flour

For the topping:

• 1 c. (2 sticks) unsalted butter, room temperature

• 1 1/3 c. granulated sugar

• 3/4 tsp. coarse salt

• 1 egg, plus 1 yolk

• 1 tbsp. vanilla extract

• 1 1/3 c. flour

• 1/8 c. light corn syrup

• 1/8 c. cold-brew coffee concentrate

• Powdered sugar, for dusting

Directions

Brush a 9- by 13-inch glass baking dish with butter. Line with parchment paper, leaving a 2-inch overhang on each of the long sides, and butter the parchment. Set aside.

To make the cake: In a small bowl, stir together milk and yeast; let stand until slightly foamy, about 5 minutes.

In the bowl of an electric mixer fitted with paddle attachment, beat 1 stick butter, 2 tablespoons coffee concentrate, 1/4 cup sugar and 1 teaspoon salt until light and fluffy, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition.

Add 2 cups flour in two additions, alternating with the milk mixture. Beat on medium speed until it forms a soft dough, 3 to 5 minutes. Press dough into prepared baking dish and cover loosely with plastic wrap. Set aside in a warm place until puffy and full of air, about 1 hour.

To make the topping: Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with paddle attachment, cream 2 sticks butter, 1 1/3 cups sugar and 3/4 teaspoon salt on medium-high speed until light and fluffy, about 2 minutes. Add 1 egg, egg yolk and vanilla and beat to combine, scraping down sides of bowl. Add 1 1/3 cups flour in two additions, alternating with corn syrup. Beat until thoroughly combined. Add 1/8 cup coffee concentrate and beat 1 additional minute. Spread topping evenly over risen dough using an offset spatula. Bake until just golden around the edges, about 20 minutes. Let cool completely in baking dish on a wire rack before dusting with powdered sugar and serving.

Nutrition information per serving:

Calories360Fat19 gSodium225 mg

Carbohydrates43 gSaturated fat11 gTotal sugars 21 gm

Protein5 gCholesterol90 mgDietary fiber1 g

Skirt Steak Marinade to Wake You Up

Serves 4.

• 1/2 c. cold-brew coffee concentrate

• 1/4 c. soy sauce

• 1/4 c. vegetable oil

• 3 tbsp. balsamic vinegar

• 3 tbsp. dark brown sugar

• 1 tbsp. minced fresh ginger

• 1 tsp. freshly ground black pepper

• 1 tsp. sea salt

• 1 tsp. minced garlic

• 1 lb. skirt steak

Directions

In a large zip-top bag, combine coffee concentrate, soy sauce, oil, vinegar, sugar, ginger, pepper, salt and garlic. Add skirt steak to marinade, and refrigerate for 12 to 24 hours.

When ready to cook, remove steak from marinade, reserving marinade. Grill steak to desired doneness.

Pour marinade into a skillet and bring to a boil. Allow to boil for at least 3 minutes, reducing liquid by half. Serve with grilled sliced skirt steak.

Nutrition information per serving:

Calories370Fat26 gSodium1,510 mg

Carbohydrates11 gSaturated fat7 gTotal sugars8 g

Protein23 gCholesterol65 mgDietary fiber1 g

Cold-Brew Coffee Vinaigrette

Makes 1 cup.

• 2 tsp. cold-brew coffee concentrate

• 1/2 tsp. salt

• 1 tsp. sugar

• 1/2 tsp. freshly ground black pepper

• 1/4 c. sherry wine vinegar

• 1/2 c. extra-virgin olive oil

Directions

Combine all ingredients and chill. Refrigerate for up to one week.

Serve on your favorite selection of baby greens, with feta, tomatoes and diced peppers.

Nutrition information per 2 tablespoons:

Calories125Fat14 gSodium150 mg

Carbohydrates1 gSaturated fat2 gTotal sugars1 g

Protein0 gCholesterol0 mgDietary fiber0 g

Coffee Shots

Makes 8 (1 ounce) servings.

• Ice

• 1/2 c. cold-brew coffee concentrate

• 1/2 c. heavy cream

Directions

Fill a cocktail shaker with ice and add coffee concentrate and cream. Shake and strain into shot glasses. Serve with a cookie or fruit for a perfect after-meal sweet.

Nutrition information per serving:

Calories45Fat5 gSodium5 mg

Carbohydrates1 gSaturated fat3 gTotal sugars0 g

Protein0 gCholesterol15 mgDietary fiber0 g

Frozen Cafe Treat Pops

In a small plastic or paper cup (or pop mold), freeze coffee concentrate and milk, in layers if you feel adventuresome. To keep a stick in place while freezing the first layer, tightly cover the cup with plastic wrap, and poke the stick through the middle into the liquid. After the first layer is frozen, the plastic wrap can be removed for freezing the rest of the layers.

Cafe Butter

Makes 1/2 pound compound butter.

• 2 tbsp. cold-brew coffee concentrate

• 1 tbsp. vanilla

• 2 sticks softened, unsalted butter

Directions

Place coffee concentrate, vanilla and butter into bowl of food processor, and pulse with metal blade until coffee and vanilla are incorporated into butter. Refrigerate until ready to wake up pancakes or toast.

Nutrition information per 1 tablespoon:

Calories105Fat12 gSodium2 mg

Carbohydrates0 gSaturated fat7 gTotal sugars 0 g

Protein0 gCholesterol30 mgDietary fiber0 g