Add ¾ cup of Folgers® Coffeehouse Blend to a large jar or container. Pour 3 ½ cups of cold water over top. Very gently stir so that all of the coffee has moistened.

Cover jar or container with cheesecloth. Let sit at room temperature for at very least 12 hours, up to 24 hours. My preference is to let it sit for around 22 hours.

Line a fine sieve with cheesecloth layers (I use 4 layers of cheesecloth). Position sieve over the container you'd like to store your cold brew concentrate in, and slowly pour coffee through the sieve until it's all strained. Cover cold brew concentrate and store in the refrigerator until ready to use.

Add 1 cup water and 1 cup brown sugar to a small saucepan set over medium-high heat. Stir to combine. Let mixture come to a boil and then cook until the brown sugar has dissolved (just a few minutes). Remove from heat and let cool to room temperature.

Once cooled completely, add almond extract and stir. Store syrup in a covered jar or container in the refrigerator.

Serve over ice (if you want), then dilute with water or your preferred milk/creamer. Stir in almond brown sugar syrup to taste.