I've found it a nice way to play with the style without investing the money and space. Still want one of those towers if I ever see them cheap though.
[1] https://puckpuck.me/ - no connection, just a customer.
https://www.amazon.com/Toddy-THM-Cold-Brew-System/dp/B0006H0...
He could even double down and make Breaking Bad references around the shop, since thats what this makes me think of.
I'm guessing it's not in Florida, or I would ask you for the address. He should at least get a window into that backroom installed or something to that effect.
I remember being really interested in a cup of Kyoto-style one day, only to be told to make a reservation and come back tomorrow... it was worth the wait.
https://gsioutdoors.com/products/h2jo-filter
Put a week's worth of grounds in the bottle, screw on the filter, pour in some cold water, steep for 24h, and transfer to another bottle. If somebody wants "drip" strength they can cut it with water, hot or cold.
I don't get the fascination with paying exorbitant prices and constantly complaining when it's next to zero effort to make it at home, cold or hot. And the best part is you get to choose where your beans come from, you don't have to worry about the political slant du jour of the coffee shop, and you can do it all for a fraction of the price even when using the most expensive beans.
I can't say this has ever been an issue for me. Generally, they just want to sell me some coffee.
If you object to the word “risky” I used it in the sense of “uncertain you will get the value you expected”. Perhaps there’s a better word.
Why is this a bad use of money? When I go to a restaurant and give them $20 for dinner, it’s not like I’m getting $20 worth of ingredients.
It sounds like you just don’t like gambling?
Presumably the taste should tell you whether it's correct. Otherwise why care if they fake it?
In the same cafe on the same day, the reason different drinks have noticeably different caffeine content comes down to the different doses and concentrations they end up using. E.g. 20g coffee would normally produce either a 40mL espresso or 12oz drip. So putting that 40mL espresso in a 5oz cappuccino is much more concentrated than a 8oz filter.
> Fast forward 14 years. An acquaintance working and living in Japan went on holiday and discovered a bar with this exceptionally beautiful rig for the preparation of Viennese Triple Cold Extraction Coffee. Upon sampling this, he felt that, and I quote, “I could see colors that weren’t in the visible spectrum, and could vibrate through walls.” I looked at this I said to myself, “Hey, you’ve got enough virgin laboratory glassware lying around the house that you could probably build something like that.” Probably several somethings, actually, but that’s beside the point.
It has a picture of the original glassware in Japan and his first iteration in the kitchen. A sibling comment links to Yama glass ... which is out of Taiwan. The similarities might not be coincidence.
Likely the Yama cold brew tower [1].
[1]: https://prima-coffee.com/equipment/yama/yamcdm25sbk-yama-pp