If your coffee tastes acidic or lacks sweetness, consider brewing a longer amount of time (up to 24 hours), or pre-infusing with a third of your brew water being hot, and adding the rest cold. If it's bitter, brew shorter (down to 8 hours). For best results consume within 20 days. As if it will last that long. If you have a French Press, try this recipe using the French Press as a receptacle. You can skip the filtration step and choose to filter through a sieve and paper filter for a cleaner end product.
Grind 20 tablespoons of coffee to the consistency of breadcrumbs.
Place ground coffee in a 1L mason jar or pitcher
Introduce cold water and stir to coat all of the grinds evenly.
Cover to prevent fridge aromas from being absorbed into the coffee. Let it infuse for 16 hours.
At 16 hours, line a sieve with a paper filter, and rinse the paper filter with some water.
Pour the cold infused coffee through the paper filter into another resealable receptacle. Do your best to filter out the grinds when you're done. You now have a cold brew concentrate.
To serve, use one portion of concentrate to one portion of water, milk, or milk alternative. Serve in a cup with ice.