Step 1: Prepare the Cold Brew Concentrate (12-24 hours in advance)
In a large jar or pitcher, combine the coarsely ground coffee and cold, filtered water. Stir gently to ensure all grounds are saturated. Cover and let it steep at room temperature for 12-24 hours. The longer it steeps, the stronger it becomes. Once steeped, strain the concentrate through a fine-mesh sieve lined with a coffee filter into a clean container. Refrigerate until ready to use.

Step 2: Craft the Homemade Salted Caramel Sauce
In a medium, light-colored saucepan (so you can see the color change), heat the granulated sugar over medium heat. Stir continuously with a heat-resistant spatula until the sugar melts and turns into a deep amber-colored liquid. This can take 5-10 minutes; watch carefully to prevent burning. Once amber, immediately add the cubed butter. The mixture will bubble vigorously. Whisk until the butter is fully melted and incorporated. Carefully and slowly, drizzle in the room-temperature heavy cream while whisking constantly. The mixture will bubble up again. Let it boil for one minute, then remove from heat. Stir in the teaspoon of flaky sea salt. Allow the sauce to cool completely before using. It will thicken as it cools.

Step 3: Create the Salted Caramel Sweet Cream Foam
In a medium bowl or large measuring cup, combine the cold heavy cream, cold whole milk, 2 tablespoons of the cooled salted caramel sauce, vanilla extract, and the extra pinch of sea salt. Using a handheld milk frother, a stand mixer with the whisk attachment, or a vigorous whisk, blend the mixture until it becomes thick, frothy, and pourable. The goal is a velvety foam that holds soft peaks, not stiff whipped cream. This should take 60-90 seconds with an electric frother.

Step 4: Assemble the Drink
Drizzle 1-2 tablespoons of the salted caramel sauce around the inside of a tall glass. Fill the glass to the brim with ice cubes. Pour the cold brew concentrate over the ice, leaving about 1 to 1.5 inches of space at the top.

Step 5: Top with the Cream Foam
Slowly and deliberately pour the prepared salted caramel sweet cream over the back of a spoon held just above the surface of the coffee. This technique allows the dense foam to float on top of the coffee, creating a distinct and beautiful layered effect.

Step 6: Garnish and Serve
For a final touch, drizzle a tiny bit more caramel sauce over the top of the foam and sprinkle with a few extra flakes of sea salt. This not only looks beautiful but enhances the salted caramel flavor with every sip.

Step 7: Enjoy the Experience
Serve immediately with a reusable straw. Encourage drinking it unstirred first to experience the delightful contrast between the cool, sweet foam and the strong, caramel-kissed coffee beneath, then mixed to combine all the flavors into one harmonious beverage.