Cold Brew by Timberyard, London
Grind coffee (grind size depends on origin of beans but around 6-7 on Tanzania grinder, or a Cafetiere grind will be absolutely fine), put coffee in the paper filter and tie with twine, then put into the infusion bag. Leave the bag submersed in the cool water for about 12-18 hours.
Decant into storage bottles and chill.
Serve as a 7oz shot, no ice or straw.