I use Hario Mizudashi (large) and what is absolutely critical, is hot bloom. Otherwise, the top end acidic notes are just lost.
80g Coffee Baratza Preciso 31A
Place a cube or two of ice in bottom of carafe, this is to instantly cool the coffee from the hot bloom
160g "hot bloom" 1 minute with slow pour from Hario kettle.
Then pour 1000g from Hario kettle, roughly 60 degree water, through the coffee grinds.
Refrigerate for 12 hours. and then filter through Chemex "white", usually takes at least three filters. This cleans out the cup and reveals the fruity acidity and allows for longer storage.
Then store cold brew in containers that have a manual vacuum pump. Coffee stays fresh at least a week.
Kenya, Ethiopia works well for this. Klatch or Intelligentsia.
Again, hot bloom required.
This is very, very competitive to using the japanese iced coffee method in flavor quality, guidelines at cremacafe.
No amount of cold drip will extract adequate acidity, so essentially just throwing away the full character and originality of coffee bean.
This is my opinion, and I am unanimous in this