Place the coffee filter inside your wide mouth quart mason jar, making sure the rubber gasket is between the filter and the mason jar (this will prevent leaks). Add in the coarse ground coffee grinds.

Pour 3 cups of water over the coffee grinds, or enough to fill the mason jar up to the top with water.

Cover with the mason jar lid, and give it a shake.

Steep the coffee for at least 24 hours. You can leave on the counter or the refrigerator.

After the coffee has steeped, lift out the coffee filter and let all the water drain out. I like to transfer it to another quart mason jar and let it slowly drip out.

The resulting coffee concentrate is strong. I like to add another cup of water to the concentrate, which fills the quart mason jar perfectly to the top. This will make a very strong cold brew. You may not like it this strong, and want to dilute it with 2 cups of water or more. You may need to divide among 2 quart mason jars to dilute to your liking.

Shake the mason jar well before serving since the cold brew can separate. Serve it cold over ice, or heat it up and drink it hot. I love it with my homemade dairy free creamer!

Will keep refrigerated for at least 7 days.