Before I start writing about how I did this, I wanted to say that all my results are based on taste. It's still a test method and after doing some research on the internet, I found that a few people have tried this method and have had some good and bad results.

The other night I was on the couch watching Heston Blumenthal and the weird and whacky stuff he does. He started talking about the vacuum infusion process and how you can cook with it. So I Googled it and found some interesting facts and thought this process could actually work for accelerating the cold brew process.

According to Martin Lersch, it works:

"[w]hen the pressures is suddently [sic] released (and it is important to release pressure as fast as possible) the sudden pressure drop causes the dissolved gas to nucleate and form bubbles which expand and disrupt cells, thereby releasing flavor compounds."