Iced coffee is a lot like a teenager: inconsistent, misunderstood and usually bitter. Unlike espressos and cappuccinos, the coddled babies of coffeehouses, iced coffee in most shops doesn't get the attention and care it needs to bring out its best attributes. But there are easy, low-tech ways to make very flavorful iced coffee, either at home or in a cafe.

The first method is to extract the coffee with cold water, rather than hot. This is called the Toddy Method, named after Todd Simpson who patented and commercialized the method in 1964. But ancient Peruvians are likely the inventors of the cold brew method. It remains a common technique in many tropical areas. Cold water doesn't bring out the acidity that hot water does. This is one of the reasons the Schlafly beer brewers favor this method when they prepare Kaldi's coffee to add to their divine Coffee Stout. While there are Toddy coffee brewers you can buy, you'll get the same easy results with a glass jar and a sieve. For a small quantity, grind enough beans to make 2/3 cups of coffee grounds (about 2 grams.) Stir or shake in a jar with 3 cups of water. Cover and let steep at room temperature for 12 hours. Strain twice through a sieve lined with a large paper coffee filter or cheesecloth. Now you have a concentrate that lasts, refrigerated and tightly sealed, for a week. Mix with equal parts cold water or milk, and serve over ice. For larger quantities, steep a pound of ground coffee in 9 cups of water.

You will forgo a little of the complexities of coffee flavor with the cold brew method. So, alternatively, you can use the standard drip brewing method, and do some vigilant chilling. Brew a fresh pot of drip coffee, and cool it down as quickly as possible. At Kaldi's Coffeehouses, we do this by brewing into a wide open container, then chilling in the refrigerator once the temperature has dropped enough that the coffee is no longer steaming. (Never attempt to chill coffee that is not freshly brewed. Coffee's flavor degenerates rapidly after brewing. The only thing worse than an old cup of coffee is a cold, old cup of coffee.) You can also chill coffee rapidly by dropping frozen cooling blocks -- the ones used in lunch boxes and coolers -- into the container. Don't cool with ice, of course, as this waters down the brew. Once cold, serve over ice. For an even tastier version of this method, dissolve a little sugar or baking soda in the hot coffee (about 2 teaspoons per liter,) before chilling. This small amount is not enough to taste, but just enough to neutralize the bitter edge.

What makes a great espresso? Italian espresso roasters look for coffees that are naturally sweet and smooth, with neither acidity nor astringency, which causes that mouth-puckering sensation found in many American espressos. Italians often blend robusta beans into their espressos, and also prefer lighter roasts. American roasters, on the other hand, tend to offer darker roasts, blended with all-arabica beans, and seek blends with more acidity and less complexity. Italians typically drink espresso straight, whereas Americans favor lattes and other drinks where espresso must overcome the flavor and body of milk. Universally, a thick crema is a prerequisite for a good espresso, which has to do with both the blend, roast, and extraction technique. At Kaldi's, our roasters blend and taste new espressos often, to make sure Kaldi's is offering customers the best-tasting options out there. Currently, Tyler, Jeff and Andrew are working with a prototype that uses three differently processed South and Central American beans (washed, natural and semi-washed,) along with a Sumatra for complexity. "The idea behind this," explains Andrew, "is to feature different process styles which are complementary. And we liked the leather and brown sugar elements that the Indonesian brings." Three of our baristas are competing in the US Barista competition next month. Mike, David and Alex are all bringing different espressos blended for their particular drinks. Espresso is an obsession here since, ultimately, what makes a great espresso is what our customers enjoy drinking.

As critics have told us, there are quite a few reasons to not like the new Aaron Eckhart movie, Meet Bill, which was filmed in St. Louis, and features two scenes inside Kaldi's Coffeehouse in Chesterfield. Post-Dispatch film reviewer Calvin Wilson calls it, "badly written, poorly edited, incompetently directed, " and -- just in case readers are wondering what he really thinks of the comedy -- "painfully unfunny." We respectfully believe Mr. Wilson should lighten up a bit. After all, what's not to enjoy about the movie's leitmotifs of doughnut dreams, lingerie boutiques, chocolate bars and Kaldi's coffee? The real reason we're disappointed in Meet Bill is because Elizabeth Banks didn't eat the non plus ultra oat bran muffin that was so painstakingly baked for her. Ms. Banks (pictured left) specifically requested this healthy carb for one of the coffeehouse scenes. "I tried three different oat bran muffin recipes before I finally was able to create a movie-quality muffin," explains Lisa Broddon, Kaldi's Coffeehouse chief baker. "You should have seen that muffin. It was gorgeous. It rose beautifully." Alas, nobody saw the muffin. It sat on the table, below Ms. Banks' elbows, as she sipped her coffee. Although it rose high, it wasn't high enough for the camera angle. "What the lens caught was above the muffin," explains Lisa, who was at least able to find consolation in the arms of Aaron Eckhart. He reached across the counter to her as she handed him a mug. The muffin may not have been used, but it's baker was: Lisa was cast as an extra in the coffeehouse scenes. "You can see me giving him his change," she says. Other Kaldi's bakery treats star in the movie too, in the pastry cases behind the actors. Check out the last scene of the trailer for a sneak peek: www.firstlookstudios.com/films/meetbill/. Meet Bill is currently showing at thirteen area cinemas, in its limited release in St. Louis and Minneapolis (the movie maker's hometown and the film's fictional setting.)

When the first marathon runner, the Greek soldier Pheidippides, finished his historic dash from Marathon to Athens in 490 BC, he likely hadn't sipped a cup of coffee beforehand. But if he had, he might have improved his time, or at least felt better along the way. Medical research has shown that caffeine may improve aerobic endurance performance in a couple of ways. First, it stimulates the central nervous system, which makes athletes feel more energetic, both physically and mentally. It also stimulates the release of adrenalin, which enhances cardio function and fuel utilization. When runners' reserves slump, caffeine helps mobilize free fatty acids for energy use. But caffeine can help in the endurance sport of life, too. Who among us wouldn't appreciate a few spare fatty acids transforming into flights of spunk? Maybe if the noble Pheidippides had enjoyed some caffeine-enhanced gels from a sponsored rest stop, his post-race mood would have been higher. Instead, he simply uttered "Niki!" (not, as it turns out, the name of a doting spectator, but, rather, the Greek word "Victory!") Then, he died.

Caffeine content comparisons (in milligrams)

double espresso (2 oz) 128

drip coffee, coffeehouse strength (12 oz) 215

cola (12 oz) 35

Mountain Dew (12 oz) 54

black tea (12 oz) 75

green tea (12 oz) 52

Hershey's chocolate bar (1.55 oz) 9

Haagen-Dazs Coffee Ice Cream (1/2 cup) 30

Gu Energy gel packet (most flavors) 20

Fit Supa Goo packet 35

Extra Strength Excedrin (2 tablets) 130

sources: Harvard Health Publications, Harvard Medical School; Mayo Clinic; Georgia State University (sic.); University of Guelph, Canada (sic.)