lawn_wrangler wrote:Tea like was not a great choice of descriptors, sorry. Results below:

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I aim to have all ice consumed after the coffee drains out of the brewer into the thermos of ice. Maybe it's easier with immersion coming out all at once, as well as doing it in a thermos then shaking. Makes a nice foam too.

I would love to try one of these slow drip coffees! Anyone know of any coffee shops in Phoenix area that has one?

I see this segment on the news about it, don't recall what news station or the name of the coffee shop! Lol

I love cold brew coffee...especially during the hot summer months. I simply make mine in a jar with a 3:1 coffee to water ratio. After 12-14 hours filter the brew and put back in the jar in the fridge. Pour over ice and I always have a perfect cup!

[quote="ruthlessaz"]I would love to try one of these slow drip coffees! Anyone know of any coffee shops in Phoenix area that has one?

I don't know about phoenix, but Cultured coffee in Flagstaff has one. Nice weather/weekend to drive up and try a cup :>). I had my first cup ever, of cold brew there a couple-three weeks ago. Enjoyed it quite a bit, so much so, that after a little research, I bought me a Filtron for home cold brew to try.

I got it on Tuesday and plan on making a small batch (about half) tomorrow night.

I must be missing some vital info here. Do you drink it at room temperature? put it on ice? heat it (and, if so, how)? other? all of these?

You brew it at room temperature or in the fridge for 12-24 hours. This makes a concentrated brew which you then dilute to your taste over ice and water.

I've only ever had one cup a couple of weeks ago which I enjoyed, so I bought the Filtron. The cup I had, I think, was made from the Yama system (slow drip cold brew-Japanese system(?)).