Cold Drip Coffee
I remember the first time that I tried cold drip coffee - WOW - a slurp of ripened fruit, milk chocolate and thick honey. It really surprised me at the time. Cold processed coffee is so very different to hot coffee that has been cooled.
After a little reading I learned that the chemistry of cold extraction is completely different to that of hot extraction. The most obvious difference is the low acidity of a cold brew due to the absence of tongue-tingling Quinic Acid.
I still use my cold drip tower. I drip slowly overnight at around 1 drip per second. In the morning I pack the cold concentrate in a flask. Then I take it just about anywhere and everywhere including to work, and on days on the town.
You really must try it one day.