For those of us who live north of the Mason-Dixon line, these summer months are known as iced-coffee season. Henceforth through mid-September, our afternoon coffee breaks will be taken while sucking on a straw and our at-home coffee routines made more complicated thanks to the additional step of chilling required. So, what’s the best way to ice one’s coffee? We’re so glad you asked.

1. Use an AeroPress: This is one of our favorite ways to make iced coffee — and is a fine way of making hot coffee, too. What’s not to love? It’s cheap (as little as $25 online), fast and easy to use, portable, makes single servings or up to four, looks like a chem-lab tool, and involves plunging. Simply use it like as directed, but when you “plunge” (press down the pump part of the contraption), do so over ice. The flavor of an AeroPress coffee is clean and true, whether poured hot into a mug or over cubes.

2. Cold-brew your coffee: Cold-brewing is the new black. If your local coffee bar doesn’t have one of those apothecary-looking super-slow-drip cold-brew towers, consider getting your java elsewhere. But not everyone is sold on cold-brewing. Brewing hot over ice (i.e., the Japanese way) is said to preserve the delicate flavors of the coffee. Brewing cold, however, is said to reduce acidity, which is preferable when sucking one’s coffee down like a Slurpee to beat the heat. To cold brew at home, mix together fresh-ground coffee and water (a lot, like 1 part coffee to 5 parts water) and steep, sealed, overnight. The next day, strain well through mesh, pour over ice and milk, and enjoy......