Instructions:
- Grind the whole beans to a very coarse consistency—think coarse sea salt or breadcrumbs. Do not use a fine or espresso grind.
- Place the coarse grounds into your large steeping container. Add the cold, filtered water and the optional pinch of salt.
- Stir the mixture briefly and thoroughly with a wooden spoon to ensure all grounds are saturated. Do not over-mix.
- Cover the container loosely and place it in the refrigerator for 12 to 18 hours. 14 hours is a good starting point.
- Set up your fine-mesh sieve over a large bowl or the storage pitcher. Pour the coffee mixture slowly through the sieve to remove the majority of the grounds.
- Line the sieve with several layers of damp cheesecloth or a paper filter. Slowly pour the strained coffee through this second filter setup to remove fine sediment. Be patient and do not squeeze the grounds.
- Transfer the finished concentrate to an airtight container and store it in the refrigerator. It keeps well for up to two weeks.