So, it took a little fiddling around, but I settled on a process that "hot blooms" the grounds in the canister for about 3 minutes, then ran 2 consecutive "bold" cycles with refrigerated water. Deep dark color, low acid, full flavor notes and the 32 oz of concentrate is perfect for a quart jar, and can be diluted 1:1 if adding milk, or 2:1 if just drinking it on ice. Needed to use the full 6.5 max capacity of coffee in the hopper, 6 oz of hot water, and then just 35 oz of chilled water.