Going to have to disagree: cold brew made by hot coffee is generally bad.
I put coarse ground beans into a French press and then drink it the next day (18 hours later). It’s the laziest method. You just make tomorrow’s coffee when you are done with today’s.
How is iced coffee bad? If done right it is just normal coffee but cold. On the other hand, cold brew almost always has a slight stale oil taste which I can’t stand.
Obviously a matter of opinion. Or maybe method. My coffee does not have a stale oil taste. But coffee brewed hot and then iced, for me, it accentuates the bitter.
Indonesian and other SE Asian beans are better to me when washed or honey processed. Natural process SE Asian beans have a super funky taste to me. If brewed with finer grind and at a lower temp you can reduce the funk and they have more interesting wine/tea/sweetness.
Ethiopian, some other African, and some Central/S. American beans can be really great when naturally processed. Super juicy berry and floral.
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 😅.
Wow, never heard of the Mugen until your comment. I looked it up, and it looks interesting. I use a v60, and sometimes a Kalita Wave. How do you like the Mugen?
The draw time is slower than regular v60, so more immersion time. Hence, the coffee is more (but not overly) extracted. It brings out various flavours in the cup.
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) …
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