It sounds like you actually don’t like them. And all the offices I’ve been at, getting hot black coffee took about as much work as getting ice into a cup.
Cold brew coffee is the easiest coffee to have on hand in the morning, and, as a bonus, so-so beans make pretty good cold brew.
Big mason jar, one of those coke brew tea/coffee inserts for it that you can find on Amazon, start it about 8 hours before you want it (the night before) and you’re golden. Add coffee, add water, stick in fridge overnight. It’s not more work than the simplest methods of making hot coffee in the morning, short of keurig or instant coffee.
Don’t settle for kinda-bad premade cold brew when you could have kinda-OK homemade for less money and barely more work.
(Incidentally, I drink my hot coffee black, but like about a teaspoon of heavy cream per 16-20oz of cold brew—I find all but the absolute best cold brew is a lot better with a little splash of cream)
In the past year I switched to a mason jar pouring spout that has a built in filter that's at the right granularity to filter cold brew as you pour it into a glass:
That saves a bit of effort since the cold brew gets filtered when I pour it.
As far as how I prepare it:
I add a bit shy of 1/2 a cup of ground coffee per 64oz mason jar, mix vigorously and let it sit overnight (less than that and the flavors aren't quite yet there).
I don't proactively filter out the coffee grinds since the built in filter takes care of that. When one jar starts to run low, I start another one.
Get cheap mason jars locally wherever, (wal mart is usually cheap, some grocery stores may have cheap ones), grounds in filter, filter in jar, add water, jar goes in fridge. You can also use them to make cold (or hot) brewed iced tea from loose leaves. There are different sizes of those filters for different sizes of jars. I like the 64oz jars.
Pull the filter out when it’s done to avoid overbrewing/oversteeping. Keeps a few days in the fridge.
Recipes (grounds:water ratio, brew time) abound online. Pick one and try it. I like 10-12 hours with something like 80g of grounds, with this method, for a 64oz jar.
I should get a pour spout lid for the jar, that’d never occurred to me and they look nice.
One downside to filtering at the lid instead of in a basket-type filter is that you have to pour it in another container to stop the brew. Whether that matters depends on consumption patterns and personal preference.
Not the parent, but have been using on of these Hario cold brew coffee makers for years. Fill up the basket with ground coffee, add water, and let it sit in the fridge overnight. I agree with the parent, there is no need to use expensive beans for cold brew (although I do always grind my own beans). Black cold brew has a bit of a funny taste to me, but with a splash of milk it’s delicious.
Big mason jar, one of those coke brew tea/coffee inserts for it that you can find on Amazon, start it about 8 hours before you want it (the night before) and you’re golden. Add coffee, add water, stick in fridge overnight. It’s not more work than the simplest methods of making hot coffee in the morning, short of keurig or instant coffee.
Don’t settle for kinda-bad premade cold brew when you could have kinda-OK homemade for less money and barely more work.
(Incidentally, I drink my hot coffee black, but like about a teaspoon of heavy cream per 16-20oz of cold brew—I find all but the absolute best cold brew is a lot better with a little splash of cream)