Your mileage may vary.... but by cold-brewing, you reduce the amount of acid released from the beans by about 70%. Cold-brewed coffee actually brings out the natural sweetness that is in coffee, but you never taste because hot brewing extracts more acids, covering up the sweetness. So, I like to set my coffee up in the mornings, about 9am. I grind beans (COSTCO, Trader Joe's, wherever they carry decent coffee at a good price AND have their own in-store grinder) to Espresso grind...I don't go all Turkish, it's a bit TOO much. So the cold-brewer has an infuser, a little mesh holder that keeps the grounds in but lets the coffee oils out, and I fill mine up to the level where the mesh stops. Insert the infuser into a full carafe of water (I use filtered to keep out the mineral taste, we have about 200 ppm here where I live and it gives water a taste that I don't like). I put the brewer in the fridge and let it go for at least 24 hours, shaking it a couple of times throughout the day. Next morning you'll have a thick coffee syrup, and no matter how much you like coffee, I wouldn't recommend drinking it straight. It's powerful enough to invade Poland at this stage.

Pour out about an inch in a cup and top it off with filtered water, just make sure you can't see the bottom of the cup. If you can, it's too weak.... you'll find your own ratio with trial and error. You could drink this cold if you like, but I like hot coffee. Heating it in a microwave will NOT cause acidity because all that is left in the grounds. The trick is, don't boil it.... just bring it to piping hot, about 2 minutes does it for me.

Oh, and if you like REALLY STRONG coffee, I've found that Bustelo Supreme in the black can.... it will give you a very robust coffee. Otherwise, I stick to decent coffee like Kirkland's Sumatra from COSTCO...most COSTCO's have bean grinders somewhere on the premises. So too does Trader Joe's, if you can stand the Karen-like atmosphere of mask-wearing Nazis.

Happy brewing!