Cold brew

It's a brisk morning in the Ozarks for the final day of November. I decided it was time to light the pilot on the vent-less gas fireplace. Tonight's low of 16f (-9c) will be the lowest of the season so far. Even with the flame set low, the vent-less log puts out a lot of heat and so I don't leave it on for very long. It warms the main area of the house from 60 to 70 (15-21c) pretty quickly on cold mornings.

This is my morning coffee view today --

Speaking of coffee...
let's talk about brew methods.
Typically, I use a pour over brew, using 50g of coffee at a medium grind per liter of hot water.
I rarely use my French press, but would use the same ratio of coffee to water, but at a coarse grind.
It's been a long time since I've used my stove-top espresso moka pot. Although it used to be my daily go-to, I now find it a little more bitter than I like.
I haven't owned a drip coffee maker in a couple of decades.

Today's coffee is made from a cold brew concentrate.
I use 1.5 liters of water to 150g of coarsely ground coffee and let it steep or cold brew (room temp) in a two liter jar for about 12 hrs (overnight). After filtering out the grounds, I'm left with around 1.35 liters of cold brew concentrate. 
For hot coffee I use a 1:1 ratio of cold brew and water and I heat it in the microwave.
For iced coffee I fill a glass halfway with the cold brew, add a little heavy cream, and then fill the glass the rest of the way with ice.

The benefits of using cold brew are that it's pretty easy to adjust the strength by adding more or less water based on personal preference, it's typically less bitter, and you really get to taste the flavor subtleties of the coffee.

How do you like your coffee brewed?
Do you have a favorite origin for your beans? (I'm partial to Ethiopian coffees)
If you are in the Springfield/Ozark/Nixa area and want to visit over a cup of coffee, hit me up. Let's do it.

John