When my wife was alive, she had a method a making coffee in an old New Orleans creole way. Instead of brewing a "pot" of coffee, she'd make "coffee syrup". She'd use a pound of CDM regular and a quarter of a pound of CDM with chickory to make a quart of syrup. She'd place the grounds in a "drip" pot with the paper filter and heat a quart of water in a pan. The pan was NEVER allowed to boil. (Boiling releases the acid in the grounds.) She'd then pour the water through the grounds, pour the coffee back into the pan, re-heat it back to a simmer and pour it back through the groundd. This process was repeated several times in order to make the "coffee syrup".
The syrup then went into the refrigerator and when you wanted a cup of coffee, you'd pour about a quarter of a cup into a sauce pan then use either milk, water or a combination of the two to equal a full cup and heat it to a simmer. You could also use a microwave for this step. You could "regulate" how strong the coffee was simply by adjusting the amount of syrup you used. You could get a good strong cup without any bitter flavor at all. Personally, I liked mine with about half syrup and half milk.
Using the device from eBay, you can apply the same principles. Heat the water ONLY to a simmer and adjust the strength by how many times you reheat and pour back trough the grounds as well as the amount of grounds you use. Of course, the quality of your results will also depend on the quality of the coffee you purchased.
Edited by lewmur, 25 September 2015 - 02:34 PM.