(this is my first thread.. yea!)
I am not a great coffee connaisseur or addict but I like good java.
The best restaurant coffee I have ever tasted was at the Montréalais restaurant at the Fairmont-Queen Élizabeth hotel in downtown Montréal (about 15 years ago during a business meeting).
Obviously the choice of coffee is important but I asked the Maître D anyway about the coffee thinking he will tell me something like: <it's a house blend> but instead he explained it was the process that made the better cup which dates from the 60s.
Apparently, coffee grounds are placed in a cloth bag then lowered in a jacketed silver box full of cold water. The grounds are left to steep (for many hours) then steam is passed in the jacket to heat the steeped coffee. I searched the net and found that there is a cold water process for making coffee at home but not exactly the same way.
Brewing Techniques
Has anybody seen or worked with this type of coffee making?
(i will fiddle around my home lab and make some trials)
Luc