I'm not patient enough to wait for a 12h cold brew ๐. And also, the taste will be different. Cold brew will accentuate bitterness, while using the normal immersion filter method will extract a lot of sweetness from the bean.
Usually, I make around 300mL of iced coffee. Here's how I do it:
I hope it helps.
Finally tried this method, and I love it. However, my beans are too acidic, so 5 minutes immersion is too long. Gonna try again with shorter immersion time.
Just bought it, haven't tried it yet. It was roasted medium, so filter method will be my choice. I usually using clever dripper, or Hario Mugen if not too lazy ๐ .
Maybe just my "traditional", but tbh I never enjoy the "alternative" post-harvest methods (i.e. honey, carbonated, etc). My heart will always to the traditional full- or semi-washed beans.
If you like to experimenting with different basket size, I recommend bottomless porta. I used the one that fits 24gr-basket, but able to swap to 18gr or 12gr basket.
Wait, let me count... one in the morning, one during coffee break, one in the afternoon, and one before sleep... That's four...
Other factors: coarser ground, longer pull, (maybe) unscaled machine...
That's a darn good machine. So it must be other factors, maybe the barrista...
What kind of machine? A good machine will produce a good espresso. Maybe it's a supermarket automatic coffee machine?
So, final update. I tried it once (the Vietnamese style) and that's it. Now it's sitting on my counter, starring back every time I brew my morning coffee (with proper beans, of course) ...
The suggestions are getting creative...
My colleague brought me this dark roasted robusta. I never have a pleasent experience with that kind of roast. Any idea how should I enjoy it?
Found these beans from my local roastery. Both are from Sumatera island, although different area. Sumateran coffee are well known for their fruity notes. So I'm excited to taste them.
Actually, I never used the term "cold brew". It's an iced coffee, brewed using hot water.