Get the next model up and you can cock and balls to your hearts content 
AutoMilQ Hands-Free Steam Wand
Automatically create top-quality micro-foam for your cappuccino, flat white, or latte macchiato and try your hand at latte art.
I’m sipping my coffee right now and it’s a fair bit better than the pour over I had at Monmouth in Borough Market yesterday. More sweetness, body, and complexity.
I guess I’m using more expensive coffee and have done plenty of refinement of my technique, but still that’s pleasing.
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Someone (possibly @AmDismal ) posted a recipe for cold brew some time ago.
I have one of these and would like some pointers for quantities etc
Not made any for a while, but from memory something like this… Set grinder to it’s coarsest setting. 16:1 water/coffee ratio. Steep in the fridge for 8 hrs. Serve over ice.
Be warned, it wll be highly caffeinated!
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I love the cold brew,
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Adding a dash of tonic water and/or a slice of citrus fruit perks it up nicely
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Sundry other notes:
You can make it extra strong if you like, and water it down to taste.
Adding milk to extra strong stuff can also be a thing. I have yet to decide if it’s a good thing.
You can brew 8-12 hours at room temperature or 24 hours in the fridge. Or something else.
It’s a good use for a coffee you don’t like much, as it will give a very different result from other brewing methods. I don’t think it’s worth using really good coffee for cold brew (but it’s not worth using bad coffee at all).
I generally filter it, as I don’t like cloudy bits. This takes fucking ages and is a ball ache.
Brewing extra strong pour over, cooling and serving over ice is simply better than cold brew, but doesn’t use your new gadget. 
The best thing is no filtering!
Yeah, it’s still better if you filter it though, as fines get through all the mesh systems. Some people don’t mind them
I may have got my calcs a bit wrong!
I diluted 3:1 with iced water and I am buzzing like a hive of hornets!
One a day will be plenty, at least the concentrate will last a while in the fridge
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At 16:1 it’s fucking mental. 
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I did 80g coffee to 1 litre of water
Works out at 12.5:1 
I normally do 1:10 so don’t fret
Like the guys you always point out in other threads, you sort advice but did what you wanted. 
I used to make it at work @16:1, and the first time we subbed it for our morning coffee, and had the normal cup full, none of us really slept that well, if at all. After that we diluted it, mostly with tonic.
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I have been fiddling with my Chemex brew.
For ages I have been swapping between it and the bluebottle dripper, and using the 5 pour 40/60 method.
This week I have been trying a 3 pour brew in the Chemex. 30 grms coffee. 96°C. 480 grms water. 60 grm first pour, wait 30 secs, then take the water up to 240grms with a turbulent pour. Drain. Then the final 240 grms water at 80°, slowly.
Compared to the Bluebottle, this brew is sweeter and fruitier, and has much less body. On the same coffee -today a Kenyan -the Bluebottle 5 pour brew has a ton more body but is a lot more floral and acidic. It’s quite amazing how different it tastes! Neither brew is bad, in fact, they were both very nice. The grind size is quite different. 10 or so steps on the ZP6-S coarser for the chemex. The papers are so thick for the chemex you need a coarser grind to counter the slower draw down. Tomorrow I shall go coarser still and see if I can get those florals.
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Ok, so yesterday in the Chemex, I went 10 further steps coarser on the grinder, with the same 3 pour brew. The coffee had no body and tasted hollowed out like a pirogue. More acidic for sure, but no noticeable florality. It was still very drinkable.
Today, I have made a five pour brew with the Bluebottle this morning, and a five pour brew on the Chemex post lunch. Definitely floral on both, with the Chemex having seemingly less acidity and body. I’ve really enjoyed this latest cup! 5 pours produces a more complex drink but it’s light. I wonder if the Chemex may be good for Naturals, the way it strips out the body…
I think I might start messing about with a v60 again. I’m interested in seeing how the latest tweaks to the 5 pour brew affect how it tastes, and if using thoroughly rested beans makes it easier to get consistency.
I thought work was busy!
You have far too much time on your hands 
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