Iced coffee. It’s how you brew it.
Americans have drip coffee down pat. You put a filter, coffee and some water in the machine, turn a knob and bingo! Fool-proof hot coffee.
Iced coffee is a different beast. The ice dilutes the coffee, so it takes planning ahead to get the coffee strength correct. Then there is that whole waiting for the coffee to cool down.
Unless you never heat the coffee at all. Matthew Yglesias has a post on how he cold-brews coffee. It’s essentially the French press method, except not in a press and it takes a really long time,
Fill a pitcher with a mixture of water and coffee (if you’re grinding
your own, aim for a coarse grind) in a ratio of about 1 cup of coffee
to about 4.5 cups of water. Stir it up to mix, and stick it in the
fridge for, ideally, a 12 hour overnight brew. In the morning, strain
the mixture.
The result is a coffee without acid or bitterness, which tend to occur when coffee is allowed to cool naturally. If you don’t have 12 hours to wait, though, you might try the Japanese method — brewing the coffee directly onto ice:
