Here’s what we did:
First, in our favorite coffee press – the Bodum Colombia, we used 1 Bodum scoop of course ground Blacksmith Coffee per 4oz of water. In case you don’t have a Bodum scoop, one level Bodum scoop is approximately the equivalent to a heaping tablespoon. Then I stirred the cold concoction up with a wooden spoon to make sure all the grounds were submerged.
Second, I placed the lid on the pot in the up position. That means, we didn’t depress the plunger.
Third, I put it in the refrigerator at 10:36am and forgot about it until the news was over at 10:35pm. Then I removed the Colombia press from the refrigerator and gently pressed down on the plunger as instructed.
Lastly I poured this concentrate into a Tupperware pitcher or something and cleaned out my Colombia. After placing ice cubes into a glass I poured the cup half full of this cold coffee and topped the glass off with water.
It tasted like good iced coffee. It wasn’t great, but I’m not a huge iced coffee fan. I think iced coffee afficionados would be pleased with the results. However, my favorite way to enjoy iced coffee is to doctor it up a bit……
After I added 2 teaspoons of sugar, 1.5 tablespoons of Hershey’s syrup and about an 1/8th of a cup of half and half – basically creating an iced mocha, it went from being good to being great. In fact, our 6 year old son had one with breakfast this morning and said it was his new favorite drink.
I think the Bodum/GQ recipe is a winner! For people who like iced coffee, and yet would like to keep their coffee brewing hardware down to a minimum, this is a great way to get the most mileage out of your french press!