I can’t see your picture, but making iced coffee is usually done with espresso to offset the effect of melting ice. You can also just make hot coffee in a large batch and refrigerate it. Ivd found a French press with double the grounds works pretty well.

Regardless of how you do it, you need a strong brew to start so the ice won’t water it down

I did this for a couple years. Now I just use a superautomatic to get two espresso shots over ice.

https://www.seriouseats.com/japanese-style-iced-coffee

two main methods I’ve come across are

• a stronger brew over ice – ie. treat it like an Americano – most familiar as Vietnamese iced coffee – yes, it gets watered down, but you’re starting with a stronger concoction in the first place
• cold brew – ie. starting a day in advance and let it slowly steep in the fridge – still usually meant to be diluted 1:1 with water when serving

Aeropress

Cold brew. Take an empty juice bottle, 64oz., say, and fill it 2/3 with grounds. Doesn’t need to be super extreme premium quality, cold brew is very forgiving. Fill to the top the rest with the best water you have. Shake it a little. Put it in the fridge overnight; minimum 12h, maximum 36h.

Then set up a filter; a chemex works great for this. You’ll go through about 6-8 filters with it. Put in the first filter, shake up the bottle really good, and pour into the filter. You can keep topping it off until the grounds fill up the filter.

Either let the brew filter out (about 20m or so) or wait awhile and carefully squeeze the filter (not recommended; if you can wait, wait.). PRO TIP, when done, put the filter in it’s own plastic bag before throwing it away, they will leak. Produce bag or amazon mailer bag works well.

Once you’re done, you’ll have a strong cold brew concentrate that will last a week or more depending on how much you make. An old clean ketchup bottle, like with the squeeze-top on it works well to store it in the fridge. Enjoy!

My two main methods are either brewing in the Aeropress but with half the amount of water, or using an espresso, as others already mentioned.

The one thing on my bucket list of things to try is “recursive iced coffee”:

• use the avove method to make iced coffee
• freeze to ice cubes
• make iced coffee with coffee ice cubes

I made some coffee cubes before and used them with an oat milk infusion? Drink? Whatever you’re supposed to call it, and that turned out very tasty

https://hyperchiller.us/

Sorry double posted- here is the second post w my pic of beans. Ppl commented there also! https://lemmy.world/post/1357300

I’d definitely suggest cold brew or expresso. Both allow you to have strong concentrates which negates the water down effect of ice.

Cold brew is pretty simple to make, anywhere from a 1:4 to 1:6 coffee:water ratio will produce decent strong coffee overnight, and depending on the total amounts you can make a batch that will last a few days.

If you have the equipment expresso is much faster to make but can be more complicated to get just right. It will also be a bit more of a balance to mix the right amount of ice to chill it but not make it over watery.

Get a double walled beer mug in the freezer, beforehand, aeropress straight to it, ready to boof it. I personally have a mizudashi but on summer days when I ran out or just want a cup, I aeropress straight into an ice filled glass.

I like to use a French press for my iced coffee so that it has more body and a thicker mouthfeel. I use James Hoffmann’s French press method, but use a 1:14 ratio of coffee to water. The water is split 70:30 water to ice. After the brew is done, I just pour the “concentrate” over the ice to cool it, then pour over fresh ice in a glass.

My standard brew ends up being 32g coffee, 315g water, and 135g ice.

If you don’t have anything other than a pourover, you can still make good iced coffee. You’ll brew with 60% of the water in the pourover and 40% as ice. You can put the ice in your vessel and brew directly onto it or brew into a mug or carafe and allow it to cool a bit before pouring over ice.