• Add the whole beans to a coffee grinder and pulse 6-7 times. They should still be very coarse – about the size of peppercorns. If your grinder has levels, choose 9 or 10 out of 10.
• Add the ground coffee beans to a large jar with a tight-fitting lid.
• Pour half (1 1/2 cups) of the water over the ground coffee, stir and wait one minute.
• Pour in the remaining water.
• Put on the jar lid and place in the fridge for 12-24 hours. I recommend trying it at 12 hours. If it's not strong enough, let it sit for a few more hours. I personally think 16 hours is best.

To strain the espresso, use one of the following methods:

• Chemex – simply line the top of the Chemex with a filter and pour it through.
• Coffee filter – you can place a coffee filter inside of a funnel set over another jar and pour the espresso concentrate through the filter.
• Nut milk bag – place a nut milk bag inside of a large bowl and pour the espresso through the bag. This will remove any large pieces of espresso but may result in a slight grittiness left in the espresso – use it as a last resort!
• Store the espresso concentrate in an airtight container in the fridge for up to 7-10 days. Enjoy in any recipe that calls for cold espresso. It doesn't need to be diluted the way regular cold brew concentrate needs to be, but you can of course dilute it, if desired.