Recently the New York Times dining section recommended making iced coffee from cold-brewed coffee, and the Times Magazine talked about the coffee concentrate used for the famous New Orleans iced coffee. The idea behind cold-brewed coffee is that when coffee chills in the refrigerator, the acids and oils released from hot water brewing become bitter. Cold brewed coffee has less acid, so it's less bitter. There must be something to this cold-brewed coffee, because a lot of food bloggers are joining the cold-brewed coffee fan club. If you like iced coffee, here are some blogs that can help you try it the cold-brewed way.