Cold brew, also called cold water extract or cold press, is the process of steeping coffee grounds in water at cool temperatures for an extended period. Coarse-ground beans are soaked in water for a prolonged period of time, usually 12 hours or more. The water is normally kept at room temperature, but chilled water is also used. The grounds are filtered out of the water after they have been steeped using a paper coffee filter, a fine metal sieve, a French press or felt, in the case of the “Toddy” brewing system. The result is a coffee concentrate that is often diluted with water or milk, and is served hot, over ice, or blended with ice and other ingredients such as chocolate. Slow-drip cold brew, also known as Kyoto-style, or as Dutch coffee in East Asia, refers to a process in which water is dripped through coffee grounds at room temperature over the course of many hours.