Cold brew at home, the unfussy way

You don't need equipment for good cold brew. You need a one-litre jar, 80 grams of coarsely ground coffee, 900 ml of cold filtered water, and somewhere dark to forget about it.

Stir the grounds into the water until nothing floats dry, lid the jar, and leave it on the counter — not the fridge — for 18 hours. Room temperature extracts rounder, sweeter flavours; the fridge makes thin, sleepy coffee.

Strain twice: first through a sieve, then through a paper filter. What you have now is a concentrate. Cut it one-to-one with water or milk over ice, and it will keep in the fridge for a week — though at our house it never survives past Wednesday.

Use a chocolatey, nutty coffee rather than a bright floral one. Acidity that sparkles in a hot pour-over tends to sulk when it's cold.