THE SHORT ANSWER
For our simple refrigerator-steep starting recipe, combine 60 g coarsely ground coffee with 600 g cool drinking water, cover, refrigerate for 16 hours, then strain. Taste and dilute as needed; this is a house starting point, not a universal standard.
Pack the tiny expedition kit
You need a clean lidded vessel, scales, a strainer and a paper coffee filter. Choose a vessel with room to stir without splashing. Wet all the grounds, cover and put the container in the refrigerator. Set a timer so tomorrow’s coffee does not become next week’s mystery jar.
Strain, then decide
Pour through a strainer first, then through a paper filter for a cleaner cup. Avoid forcing muddy liquid through a blocked filter. Taste a spoonful before adding water or milk. Different coffees will need different dilution, so record what works rather than promising every jar will behave identically.
Keep it a small batch
Use clean equipment and refrigerate the finished brew promptly. Make an amount you can enjoy soon, label the date and follow food-safety guidance for your circumstances; this recipe does not establish a validated commercial shelf life. Add milk to individual servings rather than storing the whole batch as a milk drink.
Change one thing, taste, and keep a short note. A recipe becomes useful when you can repeat the cup you enjoy.
Try it for yourself
Sources & further reading
Source links support the factual context. Our home recipes and tasting suggestions are identified as starting points.