I prefer the simple way...to just leave it for 6-8 weeks in a dark place. I do sometimes use the hot method. I put it in the over for 24hrs at 150F, then leave it cold for the rest of the time. Hot extracts the top "smokey, roasted" notes and cold the deeper earthy fruity ones.
Yeah the after extraction process used to be a issue for me to, but now that I have all the filters, its a breeze actually...coffee filter..6micron paper in a funnel and finally a 2micron paper.
It all takes time, but I have oodles of it