Grind the coffee beans to a coarse grind. If your coffee is already pre-ground, skip this step. (Make sure the coffee grind is coarse like raw sugar, not medium fine like for drip coffee, as you'll see with most grocery store ground coffees).

Place a cold brew bag inside a mason jar or large container, and add the ground coffee into the bag.

Carefully pour water into the bag, over the ground coffee, ensuring the grounds are fully immersed.

Use a long spoon to gently stir the coffee, making sure there are no dry pockets.

Cover the container with a lid, and place on the counter, away from sunlight. Let the coffee brew for 18-20 hours. Brew less time for a weaker cold brew, and brew longer for a stronger cold brew.

Once the coffee is brewed, carefully remove the cold brew bag from the container, squeezing the bag to extract out any extra liquid.

Pour the cold brew through a mesh or paper filter to filter out any extra coffee solids. (I've found a mesh filter works best here since paper filters will take much longer to filter). I like to pour the cold brew through 2 filters to get the cold brew extra smooth.

Once filtered, you can drink the cold brew right away, or add a lid and store in the fridge for up to one week.