One of the most delicious cups of coffee I ever had was cold-brewed -- the coffee flavor slowly diffused into cold water. No bitter, acid taste, just sweet and aromatic awesomeness. I have no idea if Hammacher Schlemmer's cold-brewer makes a decent cup of joe, but you get the idea.
The hourglass does not require any electricity; simply combine 2 1/4 cups of coarsely ground coffee beans with 3 1/2 cups of water in the brewing chamber and allow the coffee to infuse with the water for 12 to 24 hours. When the infusion process is complete, turn the hourglass over and 16 oz. of extract instantly drains through a reusable stainless steel filter and into the extract chamber. Combine some of the extract with hot water for traditional coffee or cold water for iced coffee. The extract can be kept in the included carafe and stored in a refrigerator for up to two weeks.So, I don't know about that two week business. All those aromatics are, by definition, volatile. Calling food chemists -- that can't be right, can it?