Coffee grinder

2 (3-quart) jars or pitchers with lids

Cheesecloth

Rubber band

Fine-mesh strainer

1. Grind the coffee beans in a coffee grinder until they are coarsely ground. Depending on the capacity of the coffee grinder, you may need to grind the coffee in batches. The goal is a coarse grind about the size of demerara or raw sugar.

2. Pour the ground coffee in to a 3-quart jar or pitcher. Add the water.

3. Gently stir the coffee with the water until well-blended. The coffee will float to the top as it sits, but don’t stress about that — just make sure all of the coffee gets wet.

4. Steep the coffee overnight in the fridge. Cover and refrigerate the cold brew for at least 18 hours or up to 24 hours.

5. Strain the coffee concentrate. Line a fine-mesh strainer with cheesecloth and set it over a large measuring cup. Slowly pour the coffee concentrate through the strainer. Depending on the size of your strainer, you may need to strain the coffee in batches. Fight the temptation to squeeze or press the coffee grounds in the cheesecloth.

6. Transfer to the cold brew to a clean jar for longer-term storage. Once strained, transfer the coffee to clean, airtight jars for long-term storage. Cover and refrigerate for up to two weeks.

7. Make your iced coffee. To serve, fill a glass with 1 cup ice cubes. Pour 1/2 cup the cold brew over the ice, add 1/2 cup cold water, and stir to combine. Add sweet cream or half-and-half if desired and enjoy.

Recipe notes: Undiluted cold brew will last for up to two weeks refrigerated; diluted cold brew will last two to three days refrigerated.

(Meghan Splawn is associate food editor at TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)