Well, cold brew is here for you, and it's incredibly easy to make on your own.

沒關係，還有冷萃咖啡，而且自己做起來超級容易。

Life Kit is here to tell you how.

《生活工具包》就來教你怎麼做。

All you'll need is some coffee, a grinder, something to filter the coffee, a couple of containers to actually, you know, put the coffee in and some time.

你只需要一些咖啡豆、研磨機、過濾咖啡的東西、幾個裝咖啡的容器和一些時間。

There's a bunch of recipes out there on the right way to get the right brew that tastes just perfect, but here's the simplest:

網路上有很多「做出味道完美的冷萃咖啡」的食譜，不過以下是最簡單的。

Step 1: Start out with some good beans, and then grind them.

第一步驟：拿出一些好的咖啡豆並將它們磨碎。

Don't go too much.

不要磨太久。

You're looking for a rough coarse texture.

我們要的是粗粗的質地。

How much coffee should you grind?

應該磨多少咖啡粉呢？

Well, the question of brew ratio, or how much coffee to water, is like asking 'What kind of music do you like?' or 'How do you like your eggs?'

關於冷萃比例的問題或是多少咖啡配多少水，就像在問別人「喜歡聽什麼音樂？」或是「喜歡吃什麼煮法的蛋？」。

It's all a matter of taste.

都是個人喜好問題。

We talked to a coffee expert who gave us his opinion.

我們訪問了一位咖啡專家的意見。

I actually prefer 1 to 7 or 1 to 8, which gives a rather soft extract.

我其實比較喜歡一比七或是一比八，這樣泡出來比較清淡。

I like starting with a 1 to 4 ratio, so one cup of ground coffee per four cups of water.

我一開始喜歡用一比四的比例，也就是一杯研磨咖啡豆配四杯水。

Why?

為什麼呢？

Because it's a little punchier, but really, because it's an easier number to remember and do math with if I'm going up or down in size.

因為這樣必較濃、數字比較好記，而且這個比例要增量減量也都比較好算。

Step 2: Put the grounds in a container.

第二步驟：把咖啡粉倒進容器裡。

Step 3: Add your water, stir, cover.

第三步驟：加水、攪拌、蓋起來。

And Step 4: Just leave it there.

第四步驟：就放著不動。

Coffee nerds debate over how long to brew with some recommending 12 to 24 hours.

咖啡狂粉們都會爭論應該泡多久，有些人建議 12 到 24 小時。

Professor Yeretzian says that amount of time is a little overkill.

Yeretzian 博士表示那樣的時長其實有點適得其反。

In five, six hours, you have extracted most, or essentially all, relevant flavor active compounds.

其實經過五到六小時，就已經萃取出大部分或基本上全部和味道相關的活性化合物。

He says going over six hours adds a little more acidity to the coffee.

他說浸泡超過六小時就會稍微增加咖啡的酸度。

And you can leave it at room temperature.

可以放在室溫底下。

Or if you feel squeaky about it from a food safety perspective, you can stick it in the fridge, though that'll slow down the extraction process slightly.

或是如果你覺得從食物衛生安全的角度看來有點不妥，也可以把它放進冰箱，但這樣會稍微減緩冷萃的過程。

Once it's ready, run it through a filter twice.

泡好了以後，過篩兩次。

You can use a fine-mesh sieve or a cheesecloth.

可以用細篩子或是奶酪紗布。

And then run it through a paper filter one more time.

然後再用濾紙過濾一次。

And that's it!

就完成了！

Chill or serve over ice.

冰起來或是加冰塊。

And enjoy!

最後就好好享用！