The cold brewing system is one of the oldest ways to brew coffee. Heat tends to burn the oils in the coffee bean and give it a bitter aftertaste. With the cold brewing method you only get pure coffee at it's finest flavor.

Simply put one pound of coarsely ground coffee in the mesh infuser and add 9 cups of cold water to the glass pot.

Let the mixture steep overnight (10-12 hours) and then drain the infuser into the glass pot; the infuser is designed to hook onto the handle of the glass pot and drain. Draining can take up to a full hour.

The coffee syrup that is made should be kept cold (not frozen) and will last up to several weeks. To drink it hot add one part of the coffee syrup (or to taste) to hot water and you have a piping hot fresh cup of coffee. Or add cold water and crushed ice for a refreshing drink.

For stronger coffee syrup and to give a bit of a bitter edge, the next morning after removing the infuser, add a 1/4 lb (you can of course add more, it depends on preference.) of fresh coarsely ground beans to the infuser and submerge it. This method requires using an infuser pot with candle warmer.

Into the glass pot add 1/2 cup of steaming water, pour it into the middle of the coffee grounds so it releases a burst of the oils. Light the candle beneath the pot and let that go until it burns out. Allow the coffee to once again steep overnight.

The low heat will add a slightly bitter dimension to the coffee giving it that edge similiar to espresso, while the additional coffee will give it more caffeine.