Now that we’ve got our summer breakfast situation sorted with overnight oats, let’s move on to that other temperature-challenged staple of breakfast: coffee.
I know that hot drinks can help you cool down, but when the mere thought of pouring boiling water from my electric kettle to my French press makes me break out in a sweat, it’s time to go setsuden on my love of coffee, too. Now, I could just pop over to the conbini to get a can or bottle of cold coffee, but then I would be creating more recycling waste–plus, I take my coffee with milk and no sugar, which isn’t so popular with canned coffee. (My theory is that the added sugar covers up the taste. Bleh.) I could take my travel mug and go to Starbucks or Doutor on my way to work to solve the environmental waste and sugar issues, but then I’m out at least 350 yen for a drink when I could pay about 400-500 yen for a 100 grams of coffee beans that will produce at least 2 weeks of coffee for two.
Instead, we brew cold coffee at home starting in mid-summer. [...]