Coffee has long been a beverage that we preach to drink in one sitting rather than sip all day due to its low pH. The low pH of hot brewed coffee is between 4 and 5 (remember demineralization occurs at or below 5.5). However, for all the coffee lovers that also love their smile, cold-brew may be an alternative that keeps everyone happy.

According to the Toddy cold brew company, cold-brew has 67 percent less acid than conventionally brewed coffee.

You will need to be patient though, brewing it cold can take anywhere from 2- 24 hours depending on the method.

How to make cold brew at home according to Chow.com

Instructions

For the coffee

1. Place the coffee grounds in a 2-quart pitcher, add the water, and stir to combine. Cover with plastic wrap and let steep at room temperature for at least 12 hours and up to 1 day.
2. Line a fine-mesh strainer with a standard coffee filter and fit it over a medium bowl. Working in batches, slowly pour the coffee into the filter until all of the liquid has passed through the strainer (the coffee will pass through in a slow stream; don’t force it through); stop when you reach the solids at the bottom of the pitcher (don’t pour them in). Discard the grounds and the contents of the strainer.
3. Wash and dry the pitcher. Transfer the strained coffee into the pitcher. Cover and refrigerate until completely chilled, at least 2 hours or up to 5 days.

For serving

1. For each cup of iced coffee, dilute the concentrate with an equal portion of milk, half-and-half, or water. Sweeten with simple syrup if desired and top with ice.

Although if you are in a hurry, most coffee shops sell in small batches.