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1 pound whole coffee beans (medium roast, but use any you prefer)

4qt filtered water

coffee grinder with coarse grind setting (optional, but recommended)

1 filter bags for coffee grounds

1 small chip clips (optional)

6qt Cambro with lid

2 half-gallon glass milk bottles (rectangular for conserving storage space within refrigerator) with lids

Funnel (with filter insert, optional)

masking tape and marker or other labeling option for glass milk bottles

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1. Grind beans on setting 15 (coarse). Add to filter bag.

2. Tie off filter bag firmly or clip with mini chip clip to secure and prevent grounds from escaping.

3. Fill 6qt Cambro with filtered water to 4qt mark.

4. Submerge the filter bags/coffee grounds in filtered water, then put lid on Cambro and seal. Can add Instant Pot inner trivet or similar stainless steel/non-flavor absorbing kitchen item to block filter bags from floating too high, then close lid securely.

5. Let sit on counter for 14 hours to brew.

6. At 14 hour mark, pull filter bag from concentrate and set aside to drain into a separate container.

7. Bottle the cold brew before transferring to the refrigerator. Recommended to pour through a filter with a strainer to reduce foam from transfer/pouring into bottles.

8. Label the bottles with the date they were filled for best freshness (usually fresh 1-2 weeks in these containers).

9. Add the remaining drained cold brew from the filter bags to the refrigerator bottles once they stop dripping.

10. Dilute with ice and milk or water to taste. Recommended at least ⅓ water to ⅔ coffee with ice for drinking plain, but a 1:1 ratio may be better depending on how strong your beans are.

Yield is approximately 1.5 gallons cold brew concentrate (1 full and 1 partially-filled half gallon glass milk bottle containers).