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scenario where the longer brew time means that nicer beans make less of a difference?
At the risk of getting expelled from the thread, I did exactly this. When I was going into the office I'd have a pot brewing some some pre-ground Taylor's coffee that I bought in the local Tesco.
Cold brew tends to smooth off any particularly interesting flavours IMO so for me I'd be wary of 'wasting' great beans on it. I think I was using 32g/500ml (which was gone by 10:15) so was getting through coffee pretty quick too.
mmccarthy-
the higher quantities does get through beans quickly, at least it should last longer if you make it strong then water it down after. I can't remember exactly what weight I was doing before but I've made some incredible tasting cold brews when under dosing and doing a shorter steep, like 20g-25g/500ml then 4-6 hours brew. Had some yirgacheffe style beans that were more like a coffee-tea, really floral, sweet etc. Very hard to replicate exactly though.
Sumo
I picked up a Hario Muzidashi coffee pot. What is the consensus on beans for cold brew? Just use my usual beans (filter use only) or is this a scenario where the longer brew time means that nicer beans make less of a difference?