6 Cold Brews to Quench Your Summer Caffeine Cravings

By Ann Binlot Published June 28, 2014

6 cold brews quench summer caffeine cravings iced coffee — Image used with permission by copyright holder

We can’t tell you how excited we get to have a cup of ice-cold coffee when the weather warms up. In fact, we even drink iced coffee when it’s not so hot outside. What we love more is the convenience of all these cold brews that have been popping up. There’s nothing like pulling out a delicious cup of iced coffee to get you caffeinated for your work day — or any day for that matter. Here are some you should try.

Grady’s Cold Brew
Grady’s is New Orleans-style iced coffee at its best — with a hint of spiciness for an extra added kick.
$12 for 32 oz at gradyscoldbrew.com.

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Blue Bottle Iced Coffee
The packaging of this VC-funded iced coffee reminds us of our elementary school cafeteria milk cartons, and it’s perfect for those of you who like your iced coffee milky and sweet.
For more information, visit bluebottlecoffee.com.

Stumptown Cold Brew
This stuff is smooth, sweet and full-bodied with a long chocolate finish, now how’s that for iced cold cup?
For more information, visit buy.stumptowncoffee.com.

Birch Iced Coffee
Sustainable coffee you want? Pick up a jug of Birch and feel good about it till the very last drop.
$25 a jug at birchcoffee.com.

Kickstand Coffee Concentrate
Kickstand is probably the most versatile of the bunch. Not only can you drink it cold, but you can drink it hot, use it in recipes or turn it into a cocktail (not that you can’t do that with the others, but that’s what their website says).
$23 for 32 oz at kickstandglobal.com.

La Colombe Pure Black Cold Brew
Bold and black, this stuff is “steeped for 16 hours in stainless steel wine tanks, free from oxygen, pressed and filtered twice.” With all that work put into it, it has no excuse not to be good.
$6 for 2 12 oz bottles at shop.lacolombe.com.

Former Digital Trends Contributor

Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle…

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I grew up in a house where iced coffee was made by pouring the hours-old leftovers from the coffee pot over a glass of ice. Maybe a little milk was added, or if you were feeling extra fancy, a splash of flavored creamer. Embarrassingly far into adulthood (before Keurig came along and cramped my style), that's how I made my "cold brew." For years, this was how I drank my warm-weather coffee. But oh, did I have it wrong.

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