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Traditional cold-brew coffee is made with a slow drip method, where cool water seeps into the grounds for about 12 hours. Seems like a long time to wait for the best part of waking up, right? But there are definite perks to this method: it produces a less acidic and more concentrated batch of joe, and it will also keep in the fridge for up to two weeks. But with rapid-pressure infusion, you can make smooth, low-acid brew in a matter of just two hours. You need only a whipping siphon, a few N2O charges, and a coffee filter.