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Obviously. And this part shouldn't be too complicated if you've ever made coffee before — give your beans a somewhat course grind (about the same that you'd use for french press coffee), and use this time to do your measuring. Lind, like many baristas, adheres to the "Toddy" method of full immersion cold brewing (so named for a specific brand of cold brew equipment), which advises a water-to-coffee ratio of roughly 4 to 1, which can always be diluted after the fact. Here, Lind used 400 grams of Plowshare beans with 4 liters of water. If you had any lingering questions about why iced coffee always leaves you so much more wired than anything else, consider them answered.