We make coldbrew coffee in the fridge. No need to heat up the coffee until it is in your cup with some extra water and into the micro. And it taste a lot better than anything else I tried. And I didn't even drink coffee a year ago because it taste so bad. Now I can even drink it without milk! :-)

Some people like cold brew, others don't. I fall into the latter camp.

Then again, the only things in the cold-water path of my machine are:

- silicone gaskets

- silicone grease

- PTFE

- silicone tubes

- clear plastic water tank

As for the hot path:

- silicone gaskets

- silicone grease

- aluminium

- steel

- copper

- brass

- PTFE (in contact with steam)

I think Coldbrew is even more dependent on what coffee beans and roast you use, we have tried a few and they are very different. But so far I liked them all. Maybe you preffer the bitter taste of cooked coffee? That is something that is missing from all our tries with coldbrew.

> Maybe you preffer the bitter taste of cooked coffee?

Definitely not.

But the thing about cold-brew is that it tastes mostly sour to me and nothing else (which is unsurprising given our taste-buds are most sensitive at higher temperatures, and proper extraction of coffee can't happen at those lower temperatures as some compounds just won't dissolve at the same rate, and sour compounds in coffee dissolve the fastest). With warm brewed (+ warm drank) coffee things are more balanced (not just straight sour) and you get the interesting flavour notes from the bag.

I don't think the quality of the coffee I am using is the problem. It might be the variant, but I enjoy natural light roasts (and light roast is already difficult to brew without it getting too sour).

Ours is not sour at all and I'm pretty sensitive to sour stuff.

700 ml water, 50-60 g beans, 24 hours in fridge. When drinking we mix with 3-4 parts water. I always drink cold, wife drinks it hot. Lots of flavour and fun to try the local roasterys seasonal tastes.

The article does speak of black specifically, not just any plastic. Even if there aren't any that don't put the hot liquid in contact with plastic, it might be worth looking at the color (is my understanding from the article)

Yeah, sorry, that was implied. I would assume that's what they all use. Based on my recent personal experience, even the higher end options like Moccamaster and OXO use black plastic.

Ah, darn. I'm not a coffee drinker myself so didn't know that they're all black on the inside :(

I've run into a couple of the really cheap white drip machines that are all white plastic.

I guess that's preferable to black plastics (like in my fancy OXO) but I really don't want there to be any contact between hot water and plastic.

What do you mean by automated?

Obvious answer is to distinguish a drip coffee machine (think office coffee) vs just a drip filter, e.g. Hario V60 or Melitta.

The latter you can for instance get in porcelain.

There's quite a few, actually. They're all commercial units that are expected to make hundreds of pots a day and stay cleanable and serviceable. Bunn, for example, makes a bunch of machines for which everything in the 'wet' service is stainless. By default they use a black plastic grounds holder but you can pay extra for a stainless one.

They're substantially more expensive than consumer units.