Here’s the bricks I buy @Rhai88
Serious crema in these bricks!
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i have found that very dark roasts are not nearly as bitter as lighter roasts. nowhere near as much caffeine either. having said that, i prefer the taste of cold brewed also and may go back to it when we get moved in completely. i just had a thought that the cold brewed phase i went through was a tad before the dark roast. now i need to cold brew some dark roast to see if it is that much better. thanx for that realization.
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So you just soak the fresh gounds in a jug or container in the fridge or is there another step I’m missing?
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@Fortman420 Cold brew for me is:
1 cup coffee per 6 cups of water.
Add coffee to a jar, add water to same jar, shake and let sit for 24 hours in fridge.
I then pour this into another jar through a metal coffee filter. 
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I’m having some Lavazza americano right now! 
excellent stuff!
I like Illy brand espresso a little more, but it’s expensive. Our grocery store always has the Lavazza on sale. So that’s what I normally get.
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The company I work for currently had a PeaBerry coffee that is amazing! I use my French press as much as possible but do enjoy me espresso machine when I am being lazy 
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I appreciate the breakdown. I just finished watching a video on this and the fella gave 2 option to make it. 1st being what you just described the other was called the “Hot Bloom” method. Put grounds in pour 2 cups of hot water (not boiling but near) let sit for 1 minute then add 4 cups of cold water and steep for same alotted time.
I’ll have to step into this world sounds like an enjoyable experience. 
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I use this filter for half gal wide mouth mason jar. Fill the filter with grounds and then fill the jar with water. It’s a concentrate if you leave for 24-48 hours. We like it strong flavor so we leave for 4-5 days. First day or 2 we top the jar back up with water after using some. Just to make it stretch a little further.
When you’re ready to drink just put ice in a glass and I do half concentrate half water. You’ll find what ratio you like.
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Pour over is the only way!! Pour over is actually the very first filtered method of brewing coffee invented. So you could say it’s our oldest modern method.
I prefer a grind on the fine side of medium, water temp just below boiling. Nothing fancy, but IMO melitta makes the best one. You can buy it for under $10 on amazon, and regular filters fit if you just push it down in the center.
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I buy Peet’s Major Dickason’s blend whole bean 6 pack from Costco because it is roasted that same week. It is the closest I can get to imported freshly harvested and roasted beans but costs about half the price. Then I grind it in a nice grinder I got off amazon and run it in a Ninja coffee machine. It is an older version of this one.
The thing does everything but I just drink regular coffee. It is comparable to old school bunn restaurant coffee makers in its efficiency while still maintaining even pressure for consistent taste. The only thing I don’t like about it is that I have to clean it every so often. The best coffee maker is Chemex because it is the first cup, every time. I dropped mine and it broke.
Whatever you do, just going from ground to whole bean will be a significant increase in quality without changing much or buying expensive equipment. The grinder I bought was this one on amazon and it is great. There are cheaper grinders out there also but results may vary.
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You may know this, but other people don’t. You can also grind your whole beans at Costco. There’s a grinder in the food court. Just dump the bag in the top, put the empty bag on the bottom and grind to your size preference. Easy peazy
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Always fresh ground whole bean coffee. Loud ass burr grinder 1st thing in the morning. These days more often than not pour over style with a cone filter (unbleached like my papers.) Been going with oronico brand these days. Ethiopian yergacheffe. But Always African or pacific island in origin. Never south or central American.
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I second that emotion
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I personally like most beans that has that chocolate taste. Seems like I really resonate with it. But I haven’t disliked anything as I’m pretty open minded. Bolds I haven’t warmed upto yet but I see that allure from the smell. Perhaps having it in a cold brew may bring me around too it
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Espresso for me, and I roast my own beans I order from various vendors. If camping, I’ll use a Bialetti moka pot, or an aero press. Double shot with a small amount of steamed milk is my usual.
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I have one of those Oxo burr grinders it’s awesome. Fresh ground beans and french press or drip for me, been doing drip with Zavida beans lately. Strong with cream or black and a bit watered down.
My wife has this cold brew bong thing like a tall glass teapot with a metal mesh filter inside. Takes a ton of grounds but makes a really nice brew overnight in the fridge.
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aeropress is very handy
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I love Espresso from the right person on the right machine. But, at home, I have gotten very low tech. Pour over with a paper filter, and I use a canning jar filler as the filter holder.
I have used a lot of methods, but this suits me right now. The important part is to make it sweet and creamy. Sweetened condensed milk is just perfect.
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1)Colombian whole bean, fresh ground
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Standard drip machine
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Distilled water
The “holy Trinity” of waking up 
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