Me, I swear by Folger’s crystals.
(no, I don’t. I don’t drink coffee. I just thought it’d be funny. It’s probably only funny to those of you over 40, and maybe not even then. I’ll go away now). 
Chefguy - I am officially a convert. Medium coarse grind in 4 teapot-size teabags (I’m using 20T coffee to 10C water), brewed cold (8 hour soak) and stuck in the fridge in a big pitcher. It keeps fresh and tasty for days. OMG COFFEE. 
No more longing for iced coffee in the middle of a Florida summer.
You, sir, have changed my life, and probably are going to be blamed for my return to a caffeine addiction within the next month.
And to add to your problem, you’ll suddenly realize that there are hundreds of different coffees out there, all with different flavor accents from the regions they come from, and you want to try them all.
Oh, no, that’s not a new problem, by any stretch! It may, however, become a slightly more prolific problem, now that I’m realizing how much different my coffee tastes when it’s not been boiled into oblivion…
Might I recommend Ethiopian Harar for iced coffee? It has a natural note of blueberry which I find very nice in a cool beverage.
That actually sounds really yum. It’s on the list just behind Yirgacheffe. I’ve been hankering for a nice light Yirgacheffe, and I’m wondering how the cold brew will change the flavor I get out of it. Thank you for the recommendation!
You may, and I just ordered two pounds of it.
I just realized that as a damn coffeehouse owner, I should have recommended a good supplier of roasted beans a long time ago. We use Batdorf & Bronson coffee exclusively. They have a good selection, and we particularly love their Dancing Goats blend.
That’s not some of that weird stuff that’s passed through an animal’s intestine, is it?
Goats, for instance?
No, just kidding. B & B doesn’t carry either Kopi Luwak or Kopi Muntjac. I can get some, though, if you’re interested. 
That answers every question I have except for “why?”
According to this Wikipedia article on Kopi Luwak:
However, from the same article:
I don’t think this thread is a zombie yet. I came across it while searching for coffee making directions.
I have tried (today) the cold coffee making method of Chefguy and I just wanted to say I may never go back to hot water coffee making. I don’t know what I’d been doing wrong before, but the same coffee that got me lackluster results with hot water is now just great with the cold brew method.
I can’t wait to go to the store and get some good cream. Summer is going to be more bearable now!
Yeah, baby. Most hot coffee just tastes blah to me now. A 16 oz. glass, fill half with ice, coffee to within an inch of the top, then a dollop of cream and sweetener and I’m a happy dude.
Chefguy, do you think it matters whether the grounds sit in the water overnight (8 hours) or longer (say, 24 hours)? Do you stir more than just at first? The enquiring minds of new converts want to know.
I’ve got a few questions too, Chefguy.
Do you recommend a particular model? I’m not sure which one to get.
It seems you’re recommending the cold-brewed method mostly for making iced coffee (or maybe it just sounds that way to me because cold coffee is your preference). For us hot coffee drinkers, will the cold-brewed method taste noticeably better than the French Press method?
Is there a preferred method for heating up cold-brewed coffee?
Will a filter for a Mr. Coffee work well as a sieve?
emilyforce: I usually make mine in the morning and let it sit until the following morning, but I’ve forgotten in the past and it’s just sat overnight, which seemed to work fine also. If you drink it black, you may notice more of a difference in a longer brew, but that’s just a guess. The grounds float to the top right away. As they get saturated, they sink, leaving some floating on top. Sometimes I sink those gently also, but again I don’t think it really matters.
x-ray vision: My coffee grinder looks pretty much like this. Honestly, I don’t really think it matters much what you use. I set mine for French press grind, but you could probably just buy ground coffee off the shelf and it would work fine.
I think you lose something anytime you pour boiling water over coffee grounds. I only drink it iced, but would think you could just heat a cup in the microwave if you prefer hot. The nice thing is that cold-brewed coffee never gets bitter from sitting on the counter.
I’ve been using a strainer like this one of late, which seems to work just fine. I usually strain it twice, though, since it’s not as fine as my plastic mesh strainer. I would not personally use paper filters, but only because I don’t like them. They seem to impart a taste I don’t care for.
If you know anybody in New Mexico (or maybe elsewhere in the SW?) that can go to Cosco and buy you some Pinon Passion coffee, I highly recommend it. It’s the only thing we drink now, and you can’t buy it online.
Thanks for the tips, Chefguy. Yeah, I think I’ll get a grinder that’s a bit cheaper. 
I couldn’t find any Google hits for Pinon Passion, so I gave New Mexico Pinon Coffee Company a call. They told me that Pinon Passion is a knock off of by a competitor of there Pinon Coffee. I thought I’d bring it up in case you weren’t aware and wanted to try there’s as it is available online.
Make that “their” and “theirs”. :smack: