- Seasoning. A little bit of salt can go a long way. It just makes sense and will supposedly cut bitterness.
- Cavitation. I won't be the first to take Nitrous cavitation to cold brewing coffee, but maybe it's time to revisit the technique.
- Alcohol. Ok, might not be for the every day cup of joe, but I was curious to see if I could infuse some coffee into a neutral spirit like vodka. Gotta figure that there are flavor compounds that are alcohol soluble versus water soluble. I would try this with fats as well, but not really ready for a hot buttered coffee (*).
Got any tips?