This is great advice. I do love my coffee I just wanted to share a really cool article I found about how the recession is affecting the way restaurants and stores serve, making all Americans a little healthier in the process. http://thestimulist.com/resolved-the-recession-is-good-for-your-waistline/

While one may use a french press for the cold brew process with decent results, why not spring for the $30 Toddy or Filtron device and make it properly. While the small batches produced by the press will always be fresh, the Toddy maker increases both the volume and efficiency of the process. I've never had a one pound batch (which yields 6 cups of concentrate) last more than a week in my house where I'm the only one drinking the stuff. As for consistency, I always buy one pound bags from my local roaster and have them grind it for me on the coarsest setting of their commercial grinder. I also ask for a paper filter (the size that fits in a standard Fetco brewer works perfectly with either of the aforementioned devices) which ensures that the filter pad won't get clogged and consequently makes clean-up a snap. I carefully pre-measure the nine cups of filtered water before I begin the process and simply follow the directions included (I cover my unit with the clear lid from a round take-out container but leave it slightly ajar to facilitate air flow). The main disadvantage of the french press method is that one leaves a lot of delicious concentrate in the press - I let my toddy maker drain for at least 25 minutes, allowing for the extraction of almost all of the liquid not absorbed by the grounds themselves. I also find 18 hours to be the optimal extraction time - any less and you lose flavor and any more the flavors become muddied - but remember, this is specifically for a one pound batch in nine cups of water. While this may seem like a long time to wait for your coffee, it only takes about 7 minutes to set up (five of which are spent merely waiting for the grounds to settle) and I only do this about once a week.

Fuck that I'm still going to gimme coffee

Thanks for the detailed advice, Lance. I'll pass it on to Kevin who really is always interested in new cold and hot coffee brewing techniques.