Rinse the fig leaves under cold running water and pat them completely dry with a clean towel. Any moisture on the surface dilutes the first extraction, and any residue affects the flavor.

Add the coarse-ground coffee to a clean 32 oz glass jar. Lay the fig leaves on top of the grounds, folding them slightly so they sit submerged once water is added.

Pour the 960 ml of cold filtered water slowly over the coffee and leaves. Add the pinch of kosher salt if using. Stir gently once to make sure all the grounds are wet and the leaves are submerged.

Seal the jar with a lid or cover tightly with plastic wrap. Place it in the back of the fridge where the temperature is coldest and most stable.

Steep in the fridge for 18 to 22 hours. Taste at 18 hours - the fig leaf character should be clearly present but not astringent. If you want more intensity, steep for up to 22 hours. Do not go past 24 hours or the leaves turn bitter.

Remove the fig leaves and discard them. Pour the concentrate through a fine-mesh sieve set over a large bowl or pitcher to remove the grounds.

Line the sieve with a paper coffee filter or two layers of cheesecloth and pour the strained concentrate through a second time. This removes fine particles and gives you a clear, clean liquid. It takes 2 to 3 minutes for the liquid to drip through fully - do not rush it by pressing.

Transfer the strained concentrate to a clean sealed jar and refrigerate until ready to serve.

Fill a tall glass with ice. Pour 120 ml of the cold brew concentrate over the ice.

Add 120 ml of cold filtered water or 30 ml of stirred coconut milk plus 90 ml of water, depending on how rich you want it. For a creamier drink, increase the coconut milk to 60 ml and reduce the water accordingly.

Stir gently and scatter a small pinch of toasted coconut flakes on top if using. Serve immediately.