I make about a quart of cold pressed add water and store it in the fridge. In the morning I heat myself a cup and it’s smooth as silk. The cold press process takes out the bitterness. Anyway, to each his own.
Seems to be a nonyuppie consensus that there’s something to the coldpressed method. Might be worth trying.
But here’s how the cooks in my reserve unit made coffee in the field: a kettle of boiling water & a #2 can of G.I. coffee grounds, boiled for however long, and then they dumped in a bag of ice which would `shock the grounds’ meaning send it to the bottom, and then ladeled into our canteen cups. Best coffee I can remember.