Weigh out 72 grams of coffee. If you don't have a scale, using a 2T scoop, measure out 7 scoops. Each 2T scoop is approximately 10 grams.
Grind the coffee on a coarse grind, I grind it on french press or a notch finer.
Pour the ground coffee in a whip cream canister.
Pour in 12 ounces of room temperature, filtered water. Stir to ensure all grounds are saturated.
Before screwing on the lid, make sure the gasket is in place, otherwise it could get messy. Screw on the lid and charge with a cream canister.
Let the charged canister sit for about a minute.
While you are letting the canister rest, set up a pour over cone with a filter. Place a cup below filled with ice.
Carefully disarm the canister by gently squeezing the handle. I like to cover the nozzle with a towel to be on the safe side (I may have covered my entire kitchen with cold brew once or twice).
Once the canister is fully disarmed, unscrew the lid, and strain the coffee through the paper filter.
Enjoy :)
Recipe by the modern barista at https://themodernbarista.com/index.php/rapidcoldbrew/