[jmack]

The Kyoto tower method is more of a show piece to display than to deliver any discernible flavor differences. I have my tower displayed on a bar cart and very rarely use it. It's a pain to clean and like I said, doesn't really give you anything that a simple submersion cold brew doesn't.

For small batch, just use a french press, add 1 part coarse grind coffee to with 5 parts water (up to 8 parts water if you don't want it super concentrated). Set the top on and press it down so the grounds are just barely submerged and let it steep for 16 to 24 hours. After steeping, press it, then I run it through a filter after because the french press tends to let some grounds through the mesh.

For large batch, I use a large pitcher (I think it's 1 gallon) and put the coarse ground in a nut milk bag. Submerge the grounds with the same ratio above and let it sit for the same time. This doesn't need to be filtered, just remove the bag, wring it out and serve.