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I'll start this one off.
I'm talking about cold immersion coffee. It's a very simple process that requires a few things:
Brewing vessel - Bucket or otherwise
Coffee - Duh
Filter - Many options available
Dispensing vessel - Can be same as Brewing vessel, but not easy to pour from a bucket.
Coffee Ratio: I use 10:1 water:coffee grounds
Grind Size: I prefer very coarse, bit coarser than plunger
Roast Level: This is up for debate, but I prefer lighter roasts on 1st crack
Immersion time: Another debatable subject, but I try to keep things less than 8 hrs
Grind coffee, and add to brewing vessel with some water in the bottom. This makes it easier to saturate the grounds before adding rest of water. I use filtered tap water, but you're welcome to add any sort of water you like. Cap and place brewing vessel in the fridge for allotted immersion time. Pass brew through a courser sieve to catch the big stuff. Second pass through your filter media of choice. I'll use wither cloth or ultra fine mesh, depending on what I want. Place back in fridge and enjoy.
[li]Foam box for stand[/li] [li]Plastic bottle with small hole in the lid for managing the drip[/li] [li]Hario Coffee Syphon upper bowl with filter etc to hold the coffee[/li] [li]Small disc of calico fabric on top of coffee to disperse drips[/li] [li]Old Coffee pot to drip into[/li]I used about 1 coffee to 4 water Yirgacheffe Special Prep roasted to just before 2nd Crack. (Should have dropped it much earlier I reckon) Ground to about plunger grind Took about 8 hours or so to drip through Not as good as the one I had at Dandelion & Driftwood a week or so ago, but getting there. I have just roasted some Haiti Grand Cru to try for next time (This time to half way between 1st & where 2nd Crack would have been) Graham