Cold brewed coffee has been all over the place these days. To be honest, I am more of a tea person, reserving coffee for special occasions and real caffeine emergencies. But the idea of a milder, make-ahead brew intrigued me, and last year I gave it a try. Unfortunately, that attempt ended in tragedy (and a coffee-flavored roast chicken. I would rather not talk about it.) Having finally recovered from the post-traumatic stress that that attempt induced, I decided to try again last week. I combined coarsely ground coffee and water in a 1:4 ratio and let it sit about 24 hours, the second 12 hours in the fridge. Greg and I compared the results with a chilled version of our regular french press brew of the same beans. I found the cold-brewed coffee to be less acidic, and although Greg didn't notice that as much, we both agreed that it was much stronger and richer than the french-pressed coffee, with a greater depth of flavor. While the flavor was definitely preferable, what I really like about this method is the ability to have it ready ahead of time. I bet the next time I host a brunch I'll just make a huge batch of cold-brewed coffee rather than messing about with 14 rounds of the french press.

If I were a true coffee connoisseur, I would probably be more excited about cold-brewed coffee. But I have another, less refined, iced coffee passion: the Greek frappé. This is not that sugared sludge you get at Starbucks, but an airy refreshment, light in texture and flavor. Made by shaking or blending instant coffee and water, the Greek frappé naturally acquires a frothy, luscious head of foam without the addition of milk or other thickeners. The trick doesn't work with regular coffee (apparently because of the natural oils in the bean), so you're stuck buying Nescafé - don't worry, you can just hide it in the back of the cupboard and claim that glorious foam is produced using a "traditional Greek method."

While Nescafé might not be the ultimate in coffee flavor, the frappé is so fun and refreshing to drink— it takes me right back to the Greek island of Chios where I first tried this treat. Whole blocks along the seaside are devoted to open-fronted bars that double as daytime cafés, identical cavernous retreats full of crisply cushioned wicker chairs and wooden bars. Inside, avoiding the gentle but persistent heat, retirees and young, hip locals alike languidly play backgammon and down frappés for hours. With afternoons as idyllic as that, is it any surprise that the people we met there were so friendly?

To make the frappé, just mix 2 teaspoons of instant coffee with 3-4 tablespoons of water, and as much sugar as you like, then shake or blend until frothy. Then you can top off with milk, if desired, and pour over ice. Note that you don't need to add milk for a creamy texture— there's no milk in the frappé pictured, just millions of tiny bubbles!