For fellow drinkers of #coldbrew #coffee: here are 2 v important charts from a food science journal showing how efficiently #caffeine is extracted. As I learned early on, it's deceptively easy to consume an unpleasant amount of #caffeine using this brewing method. 
1. Caffeine concentration begins approaching steady state after about 400 minutes (6 2/3 hours). If you think that a 7 hour counter steep will avoid most of the caffeine ... this is wrong. You've extracted almost all of it at this point.
2. While cold water extracts caffeine less efficiently than hot brew methods, this is more than compensated for in cold brew by the much longer time the grinds are in contact with the water.
3. I crunched the numbers reported in the paper and (IIRC) you're looking at at least as much caffeine extraction for a given quantity of grinds as hot brewing methods and (in the case of coarse grind) actually about 20% more.
4. The summary of all this is: go easy. You're getting all the caffeine out of a given quantity of beans that you'd get from hot brewing and then some.
Data/graphics from: The Effect of Time, Roasting Temperature, and Grind Size on Caffeine and Chlorogenic Acid Concentrations in Cold Brew Coffee (Megan Fuller + Niny Rao). Published in: Scientific Reports.
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