[Piotrsko]

Imho I would start with 1 gallon and work up from there. I can put sterile boiling water in my carboys, they're good to 325f so that would be the same as perked/french press and be good for like 6 weeks sealed at room temp, using beer making as a guide. They also have a tap about 1 1/2" from the bottom so once the grounds settle you just open the tap and drain off the clear. Worse case is it ferments, but they have this booze/coffee mix in Italy that's pretty decent.......