I drink cold brew coffee for the slightly lower acidity, but I actually bought a commercial cold brew maker a couple months back. You load in as much ground coffee beans as desired, top off with water (usually a 4:1 water to coffee ratio, by volume), and leave to soak in the fridge for 12-24 hours. I usually make 2ish gallons each time, which last me a couple weeks.

Edit: It’s expensive, I know, but it: is dish washer safe, holds a tons of coffee, and is quite sturdy. There are other similar kits on Amazon but I brew for myself and a flatmate, so we go through a decent amount of coffee.

Cold brew machine.

I am a pleb, but it’s bags for me. Yorkshire Gold. 4 mins at 80c.

I also do iced Yorkshire with 6 bags. 16 fl Oz water at 80c. 4 mins. Simple syrup to taste. Ice to fill.

I’ve tried other methods but they all feel so involved compared to simply dunking a bag.

Gong fu style in gaiwan. I put some leaves into the gaiwan and steep them multiple times throughout the day.

I like trying different kinds of teas. But darker teas, for example oolongs, are most convenient because they can be brewed many times and they are easier to brew as you don’t need to be so accurate with water temperature and steeping time.

Recently ended up neck deep in Japanese teas, love them so much! In particular genmaicha.

I know it should be loose leaves, but I usually use a paper tea bag, because I don’t like to clean the tea pot. 100C for 30seconds. Delicious.

1tbsp loose leaf black tea into a tea infuser with just under boiling water for 4 min or so.

This is a cooked, wet-store pu’er. I’m using a set of tea pliers (more convenient than the more traditional tea knives) to break some off for brewing.

This is that tea brewed in my portable pot/cup combo.

Right now, I most often drink Irish Breakfast loose leaf from Adagio. Boiling hot water in a giant mug for 5 minutes. A tiny spot of half & half, no sugar.

My favorite used to be Darjeeling, but I feel that it needs a little sugar or honey and I’m trying to do less sugar.

Also lapsang suchong has become a favorite of mine lately. I went through a whole pound of it in the last 6 months or so.

Recently decided i didn’t like the plastic in teabags so i got a small spherical metal strainer. I use loose leaf Yorkshire tea from tesco, add three quarters of a teaspoon into the strainer, pour boiling water through the strainer into the mug, swish it around for a minute. Many, many times a day :-) i’m gonna start a mini-compost bin for the used leaves :-)