It turns out that coffee is high in chlorogenic acid, which, as the coffee cools, forms quinic acid, which has a noteable and overwhelming astringent flavor. So the task is to brew coffee in a way that does not involve heat, and also reduces the apparent acidity. In the 60's the Toddy method became popular and it produces a finished product that is notably less bitter and actually puts forward a deep caramel and chocolaty flavor. It is perfect for a warm day.
I decided to make my own cold brew coffee brewer.
Step 1: Materials
-6oz of a well roasted coffee
-one piece of felt (.29 cents at michaels)
-two large coffee filters
-a two-liter bottle
Step 6: Weigh
Step 10: Set in your brewer
Step 14: Enjoy!
The double filtration is extremely important. A lot of places that do cold brew use the reusable fabric filters, but they tend to leave solids in the coffee and it gives it a certain grittiness that I can't stand. Double filtered cold brew coffee is one of my favorite coffee preparation methods.