So grind coarse. I typically go only a few steps under the coarsest it can go. Grind a half cup of beans and pour into 3 cups of (preferably filtered) water, I use the 3 cup blue mason jars. Shake it up, a bunch of grounds will inevitably hang out at the top but that's fine. Let sit for anywhere between 9-12 hours. I've gone longer, up to 24, with a slight taste difference but never any over extraction. This whole process is a hell of a lot less sensitive than pourover