Prepare Your Cold Brew Concentrate: In a large jar or container, combine the 150g of coarsely ground coffee with 1.2 litres of cold filtered water. Stir gently until all the coffee grounds are thoroughly saturated and the mixture takes on a uniform dark brown hue. Cover the container and let it steep at room temperature for 12-24 hours. You’ll notice the coffee grounds settling and the water transforming into a deep, rich brown liquid, with a distinct, robust coffee aroma filling the air.

Strain the Cold Brew: Once steeped, line a fine-mesh sieve with a cheesecloth or a clean tea towel. Place the sieve over a large bowl or jug. Carefully pour the coffee mixture through the lined sieve. Allow it to drip slowly and naturally until all the liquid has passed through, leaving behind a thick layer of coffee grounds. The resulting cold brew concentrate will be a beautifully clear, dark amber liquid, smelling intensely of coffee. Resist the urge to press the grounds, as this can extract bitter notes.

Make the Vanilla Sweet Cream Base: In a separate mixing bowl, combine the 250ml of double cream, 125ml of whole milk, 50g of caster sugar, and 1 teaspoon of vanilla extract. The mixture will look pale and liquid at this stage, with the sugar crystals visible.

Whisk the Sweet Cream: Using a hand whisk or an electric mixer, whisk the cream mixture on a medium speed. Continue whisking until the sugar has completely dissolved and the cream just begins to thicken slightly. You’re looking for a consistency that is still pourable but has a noticeable body, much like a thin pouring cream, and when you lift the whisk, it will leave soft, barely-there trails. Don't over-whisk, or it will become too thick! The colour will remain a creamy off-white, and the sweet scent of vanilla will be quite pronounced.

Assemble Your Cold Brew: Fill a tall glass with ice cubes until it's about three-quarters full. Pour in your prepared cold brew concentrate, filling the glass approximately half to two-thirds of the way up, depending on your preferred strength. The dark brown of the cold brew will contrast beautifully with the clear ice.

Add the Vanilla Sweet Cream: Slowly pour the vanilla sweet cream over the cold brew and ice. As the cream hits the cold brew, you’ll see it swirl and marble beautifully, creating an attractive visual effect as it settles into the dark coffee. The drink is ready when the distinct layers begin to meld slightly, and the sweet, vanilla aroma rises to meet you. Give it a gentle stir if you like, and enjoy!