Cold brew uses an extended contact between coffee and cool water rather than a hot extraction followed by cooling. The source presents it as a preparation that can be made in advance and used in plain or blended drinks. That convenience is most useful when the brewing and serving stages are planned separately.
Write down the coffee dose, water quantity, grind, preparation conditions and steeping period. Use clean equipment and an appropriate refrigerated routine. The source offers different timing examples; choose a complete method rather than combining its shortest time with another recipe's concentration. Filter the coffee in a way that gives the texture you prefer, then identify whether the result is a concentrate or ready to drink.
Make the final serving with measured water, milk or ice so the balance is repeatable. Do not assume that a cold brew automatically contains less caffeine or that an undated storage claim suits every homemade batch. The recipe and handling matter. Taste, label and manage the prepared coffee as a specific product, rather than treating the words cold brew as a complete set of instructions.
The conversation
A good question can make a better brew.