I've been slowly going through my stash of delicious, hand-roasted beans from @tonx (https://tonx.org/) and this time chose to make some iced coffee. Using the New York Times iced coffee recipe (http://www.nytimes.com/2007...) as my guide, I put 30g of El Salvador Finca Matalapa Guayabo beans through my Zassenhaus on a medium grind setting and let it steep in cool water in my French press for about 12 hours. The next day I pressed it, poured it off through a paper filter, and diluted per the NYT instructions. Here you see it over ice with milk. A magnificent hot day drink.