A fine grind is essential. Espresso gets the job done. Adding the coffee to cold water, then letting is stay at a rolling boil for only 5 or so seconds is my method. The grounds get saturated and sink reliably, the body is very full, and you won't scorch it.
I broadcast the grounds, and can't see doing so being a problem except in the most delicate and heavily used places. Perhaps wag-bagging and packing out grounds should be correlated.
I'd not thought of cold-press BC coffee, but that sounds like an idea worth trying. I usually have a pitcher brewing in the fridge, so why not in the pack?
