Today there is a cover story about iced coffee in the Austin American Statesman's food section. I guess my years of evangelizing about the merits of cold coffee have finally paid off, since the Statesman's Addie Broyles ran a picture and blurb about the Cappuccello that we serve at the Farmer's Market on Saturday's. I'm glad they properly attributed the origin of the drink to my friend Bobby Heugel of DrinkDogma.com.

I appreciate all of Addie's nice words and thank her for giving me the opportunity to speak about iced coffee, however I do have to make one clarification. She refers to me as a "master mixologist." I appreciate the high praise, and I suppose I am closer to a master mixologist than I am to a master plumber, but I have a ways to go before being a "master" of anything... . I would say I am more of a well-studied cocktail enthusiast. Today, however, we are off to New Orleans for Tales of the Cocktail, where the real masters are. Dale DeGroff, Audrey Saunders, and many more, these are the masters of the trade, and they are all at Tales.

There is also a mention on Addie's blog at Austin360.com. The video shows a short demo on how to do cold brew "toddy" process in a French Press, as well as a demo on the "Japanese" method of hot-brewing cold coffee that results in a completely different product than cold brew. Cold brew is super smooth, with almost no acidic bite. The Japanese method yields a cup that tastes like a cold version of hot coffee, though not watered down and bitter as a hot coffee that was just poured over ice would. Both methods have their merits. They edited out the part about Vietnamese iced coffee, but anyone who has ordered that drink around town knows how it is done!