Had morning coffee at Counter Culture's training center in Somerville, specifically the Idido, an Ethiopian Yirgacheffe, two ways: Japanese iced coffee (flash brew) and cold brew brewed for 16 hours. Lovely washed coffee with nice floral tea-like notes and strong melon flavor.
Recipes: Japanese iced coffee was a ratio of 1:15.4 coffee to water & ice. The cold brew concentrate was 12 oz coffee to 7 cups water (1:4.6), then a 1:1.25 concentrate to water ratio for dilution.