Weigh 100 g of dark roast coffee beans.

Grind the coffee beans on a coarse setting. Use a coarser setting than you would use for making French press coffee.

In a one-liter French press, combine 100 g of ground coffee with 700 g of room temperature water.

Stir the grounds until they are wet evenly.

Let the coffee sit at room temperature for at least 16 hours.

Press the French press plunger to filter the coffee.

(optional) For a cleaner cold brew concentrate, filter the coffee through a paper filter. We like to use a Chemex since the large carafe makes it easy, and the thick Chemex filters remove most of the sediment from the coffee.

Add two large ice cubes to a glass and slowly fill the glass about halfway.

Add heavy cream to taste. We like to keep the ratio of heavy cream to cold brew under 1:1.

Store any leftover cold brew in a mason jar in the refrigerator for up to 2 weeks.