Rainy season and cold brew
Tsuyu this year felt longer than usual. The upside is that it is the perfect excuse to perfect cold brew.
My current ratio is 1:10 coarse ground coffee to water, twelve hours in the fridge, then filtered through paper. A medium roast from a small shop near Kiyosumi-Shirakawa works better than anything dark.
It keeps for about four days. After that it tastes like cardboard, no matter what people online say.