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While hot water extracts the most flavour compounds, it also extracts more bitterness and acidity than lower temperatures. A long cool soak, however, brings out all the rich flavours minus the bitterness. For a smoother full flavour, use ¾ cup (175 mL) coarse ground coffee in a French press or jar. Stir in 2 cups (500 mL) of room-temperature water. Leave at room temperature for 12 hours. Then push the plunger down in French press and pour coffee into a pitcher, or pour coffee from the jar through a filter-lined fine strainer into a pitcher. Then stir in either 4 cups (1 L) cold water or 2 cups (500 mL) cold water and 2 cups (500 mL) cold milk to dilute the strong brew. Try some over ice and, if you want to sweeten it, dissolve 3 tbsp (45 mL) sugar in ¼ cup (60 mL) boiling water and add. Use right away or store in the fridge for up to 2 days.