Hi again Janet,

Maybe this is it?

This was a message in the BUBBA-L Archive:

Cat Foecke
My roommate in college used to make what I called "coffee concentrate" by putting one or two cans of CDM Coffee (a strong, dark roast) in something like a colander, pouring a small amount of water over it (for the amount of coffee),
and collecting what came through. It was usually about a quart of thick
dark liquid. Stored in the refrigerator, only a small amount was needed
to make "cafe au lait" or iced coffee. It was great stuff. When I make
iced coffee these days, I usually use coffee that has sat in the pot so
long it's become concentrate. (Usually I have 2 cups of coffee from my
pot, then just let it sit on the burner in the office all day. By late
afternoon, it's perfect for iced coffee - a great pick-me-up late in the
day) I have not tried the commercial stuff, but it would be a lot
easier, and probably a little less bitter (but I like it).

Betsy