I start with a course grid of coffee (really course). In this case Starbucks Caffe Verona, from amazon.
I whatever container I am planing on using half way with grounds and then fill up with water. I use a nalgene bottle. The important thing is that it is air tight.
I cap it and leave it in the fridge for 2 days. Then strain with a very fine pasta strainer like the one shown below and drink on ice with sugar and cream.