Coarselygrind the beans. Add to the bottom of a glass quart jar.
Stir in the cold water so the beans are moist. (Just stir once.) Cover and let sit for 24 hours.
Line a fine mesh sieve with cheesecloth. Drain the coffee into a glass pitcher. Discard beans and cheesecloth.
Serve over ice.
For No Churn Cold Brew Coffee Ice Cream:
Add heavy cream to a standing mixer outfitted with a whisk and beat until stiff peaks appear. Meanwhile, whisk together condensed milk, coffee, and Kahlua. Fold whipped cream into the coffee mixture. Place in freezer until it begins to freeze and is semi-spreadable, about 2-3 hours.
Line the springform pan with plastic wrap and place cooled brownie round in the bottom of the pan. Add half of the semi-firm ice cream. Top with a sprinkling of crumbled cookies and biscotti then top with the second brownie round. Add remaining ice cream, smooth the top, then wrap in plastic wrap. Place in the freezer until firm, about 6 hours.