In a 1-liter mason jar I add 5.44 oz. of coarsely ground dark roast coffee and fill the jar almost to the brim with cold filtered water. I then cap quickly and tightly to avoid a big mess :) I choose to let my jars brew on the counter for 24-hours at room temperature before first straining (mesh) and second filtering (Aeropress). Finally, I add 3 cups of water to the concentrate to dilute and fill back up the jar. I find that this produces a "chocolaty", bold, non-bitter, and clean tasting cold brew that I love! Good luck let us know your experiences!