So, I've spent about the last month and a half experimenting (off and on) with the whole cold-brew idea, and have finally settled on a blend and method that I'm happy with.
I pretty much just put a pound of medium-grind coffee into a 12Q pot, steep in cool water for 24 hours, and then filter through what amounts to a tea basket. The final product is smooth, chocolaty, and has a wonderful buttery-but-light body.
Now my task is to adapt my method to be efficient in a café setting. We're wanting to make this our standard for iced coffee, but the current method is too labor-intensive to implement effectively (it's impossible to pour it through the tiny basket without spilling, among other difficulties).
So I'm wondering, does anyone else do cold-brewed coffee in their shops? If so, do you have a dedicated setup or do you do it in a way similar to what I described above?
Any thoughts/advice would be much appreciated. Thanks!
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