I’ve been doing the same thing for a while now, stirred up and steeped in a cheap French press and then pouring it through a paper filter to get rid of the grounds that escape the press. That step is vital if you intend to keep a pitcher around. Otherwise, it’ll keep brewing and get more bitter over time. Only problem I have with the press is it’s more fiddly to wash the mesh and wire bits, but I’m lazy.
I’ve been using 3:1 water to coffee, which works pretty well if you intend to dilute later. Anywhere between 12 and 18 hours works- pretty forgiving, I’ve found. Typically I drink it 1:1 water to brew, poured over ice. Also good 1:1 with milk.
