Yes, it turned out great!

I think it's actually better the second day--the ingredients and flavors have time to set a little better. So yes! :)

Hi Tricia!
Thanks for posting your question! You are correct in your thinking that smaller particles equal stronger coffee. When the particles are finer it results in more surface area of the coffee being exposed to water and therefore it speeds up the extraction.

The reason I recommend a coarse grind for the french press is threefold. First, is because the screens at the bottom of the plunger don't do a great job of keeping fine particles out of the finished coffee and the course grind means more particles stay trapped beneath the filter. Second, is that because the french press is a full immersion brewing method it tends to make a strong cup anyway. I find a slightly coarser grind gives a nice balance of acidity and body that isn't overwhelming. Lastly a coarse grind is desirable because it makes it easier to push the plunger down at the end of the brewing process.

That being said I use a slightly finer grind than many would when I make a french press and ultimately the grind is up to your taste. Adjust the grind until it tastes good to you and you can't go wrong. Thanks again for your question.

Hi Kady! I actually have two ways that I make iced coffee at present. One of them is a little involved but the other one is super simple and yields a great cup. Just take 1/3 pound of ground coffee, mix with 64 ounces of cold water and let it sit covered on the counter for 12-18 hours. After that strain it through a sieve or some cheese cloth. Then mix in another 64 ounces of cold water or a bit less depending on how strong you like your coffee. Also since you don't use a grinder I would try going to your local coffee shop and having them grind the 1/3 of a pound for you. Then go right home and make the coffee with the fresh grounds. I hope this wasn't to haphazard. I'll likely do an iced coffee post in the future. Let me know if you have other questions. Cheers!

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