Take a plunge into summer with a nice, freshly brewed iced coffee. This method will deliver a smoother taste than chilling coffee left over from your home brewer.
In a French Press, add 8.5 grams of coarse ground coffee per cup (8 ounces) of cold water. Of course, a gram scale is handy and essential if you’re a dedicated cook. Typically, a French Press comes with a scoop and recommends one scoop per “cup.” I’d check out the scoop’s capacity.
First, saturate the grounds so they don’t float. Pour in the remaining water (our French Press holds 4 cups). Stir until the grounds are fully saturated.
Place the French Press lid onto the pot with the safety lid in the closed position, covering the spout. Leave the plunger raised.
Let the coffee rest and chill overnight for 12 hours in the refrigerator.
The next morning, press gently down on the plunger.
In a tall, ice-filled glass, mix equal parts of the chilled, concentrated coffee with water, or add water to taste. If you wish, add milk and sugar or a flavoring like hazelnut or vanilla.