2/3 cup fresh, ground coffee
2 cups cold water
Add the coffee to a large large measuring cup or jar. Pour in the water. Stir until all the grounds are moistened.
Cover and refrigerate for at least 4 hours. The longer it sits, the stronger it will taste.
Remove from the fridge and stir.
Place a filter in a pour over cone (I use a pour over cone I bought from a local potter (here is her etsy shop) and line it with unbleached #2 sized paper cones–they are compostable!)
Place the cone over a quart jar.
Pour the coffee/water mixture into the pour-over cone.
Wait for all of the liquid to pass through and repeat as needed. This normally takes under 10 minutes start to finish.
Cover the jar (I use the black Ball Jar brand leak proof lids) and refrigerate for up to a week.
Discard (compost!) the coffee and liner.
When ready to serve, pour into a cup and dilute with cold water or dairy/non dairy beverage of your choice. Personally, I like stirring in a bit of sweetened condensed milk, Vietnamese iced coffee style.
Yield: about 5 cups of cold brew coffee, with ice.