Everything You Need to Make Cold Brew Like the Pros | Eater
"Co-founded by Chi Sum Ngai, this New York City shop favors a concentrated, precisely textured cold brew: Ngai recommends medium-coarse grounds about the size of sea-salt flakes, a concentrated coffee-to-water ratio (around 1:5), and a 12–15 hour steep for best results. For equipment he favors the pricier Baratza Virtuoso grinder and often uses a Hario Cold Brew Coffee Bottle with a built-in polyester-resin filter for convenience." - Nina Bahadur
