January 24th, 2010

after all


I keep running across these delighted descriptions of cold drip coffee, saying it is less acidic, more delicous and in every way superior to regular coffee. If this is true, why isn't there a gigantic wellspring for this stuff in coffeshops and cafe's? From the description it seems to be easier to produce than regular drip, with a concentrated essence that can be stored for many days.

Anyone here 1) drink coffee and 2) have tried this stuff?