I don't know about where you live, but here, it's freaking hot. So hot that I can't stomach turning the coffee pot on at 6 a.m. no matter how exhausted I am, much less for a post-dinner brew. I feel like a jerk even offering coffee to dinner guests at 8 p.m. on a summer Tuesday night, like I want them to sweat it out on my back porch over a slice of cake.
Oh, and before you go, a brief word of advice. This recipe requires a full 15 hours of soaking the beans before it can be strained. I didn't read that part until I was nearly finished, and it was past noon at that point. I stayed up until midnight but decided I wouldn't make it to 3 a.m. for the full 15 hours, so I only soaked my beans for about 12. It was still plenty strong and perfectly drinkable. So if you run out of time, I'd say 12 hours is plenty.