I'm not patient enough to wait for a 12h cold brew 😂. And also, the taste will be different. Cold brew will accentuate bitterness, while using the normal immersion filter method will extract a lot of sweetness from the bean.
Finally tried this method, and I love it. However, my beans are too acidic, so 5 minutes immersion is too long. Gonna try again with shorter immersion time.
The draw time is slower than regular v60, so more immersion time. Hence, the coffee is more (but not overly) extracted. It brings out various flavours in the cup.
Just bought it, haven't tried it yet. It was roasted medium, so filter method will be my choice. I usually using clever dripper, or Hario Mugen if not too lazy 😅.
If you like to experimenting with different basket size, I recommend bottomless porta. I used the one that fits 24gr-basket, but able to swap to 18gr or 12gr basket.
So, final update. I tried it once (the Vietnamese style) and that's it. Now it's sitting on my counter, starring back every time I brew my morning coffee (with proper beans, of course) ...
Actually, I never used the term "cold brew". It's an iced coffee, brewed using hot water.