“You start with your favorite beans, any will work as long as they’re already roasted. Grind them as coarse as you can into a tea bag, the sturdier the better so it will let the coffee steep. Tie it off and submerge it in cold water for 24 hours, a fridge will work perfectly fine. Then, you remove the bag and pour the coffee into your container of choice and voila, you have yourself some cold-brewed coffee. Additionally, if you want that signature smoothness, you can pour the coffee into an appropriate container, usually a keg, and pressurize it with some food-safe nitrogen, hook it up to your kegerator, and pour from a tap to get that beautiful cascading and can’t-beat flavor.”