I've always wondered what kind of coffee people are using for these techniques. Each of the techniques listed probably works best with a particular coffee, or, at least, you'd think some would work better than others. I drink darker roasted coffees - not sure if the bittersweet oily-ness of a french roast would be right for end-of-boil - seems like it would come out either (a) vegetal or (b) bittersharp - french/italian/espresso roast is probably best for cold-steeping I'd think.