I drink cold brew coffee for the slightly lower acidity, but I actually bought a commercial cold brew maker a couple months back. You load in as much ground coffee beans as desired, top off with water (usually a 4:1 water to coffee ratio, by volume), and leave to soak in the fridge for 12-24 hours. I usually make 2ish gallons each time, which last me a couple weeks.

Edit: It’s expensive, I know, but it: is dish washer safe, holds a tons of coffee, and is quite sturdy. There are other similar kits on Amazon but I brew for myself and a flatmate, so we go through a decent amount of coffee.

Cold brew machine.

This is a cooked, wet-store pu’er. I’m using a set of tea pliers (more convenient than the more traditional tea knives) to break some off for brewing.

This is that tea brewed in my portable pot/cup combo.

Right now, I most often drink Irish Breakfast loose leaf from Adagio. Boiling hot water in a giant mug for 5 minutes. A tiny spot of half & half, no sugar.

My favorite used to be Darjeeling, but I feel that it needs a little sugar or honey and I’m trying to do less sugar.

Also lapsang suchong has become a favorite of mine lately. I went through a whole pound of it in the last 6 months or so.

I am a pleb, but it’s bags for me. Yorkshire Gold. 4 mins at 80c.

I also do iced Yorkshire with 6 bags. 16 fl Oz water at 80c. 4 mins. Simple syrup to taste. Ice to fill.

I’ve tried other methods but they all feel so involved compared to simply dunking a bag.