"Cold coffee to me represents a failure to have drunk the coffee hot"
—me
Iced coffee, and more rcently, cold-brewed coffee has come to be quite fashionable, it seems. Now I grew up with the belief that coffee (and tea!) should be drunk hot, as god intended. it was a long time before I was able to drink and even enjoy, that most American of drink, iced tea, which had been anathema to me as an Englishman.
I have seen people ordering an iced coffee on a hot day, and wondered, but quickly decided again it for the reasons I have given above. Cold coffee (and tea) taste of failure and guilt, and I can't bring myself to do it. Despite this, I have made iced coffee for the occasional visitor, using a full pour from a moka pot, poured through ice and served with chilled milk or cream. Vietnamese coffee made with a phin is often served iced, and i have given a recipe in that writeup. Apparently, it hits the need for the iced coffee drinker. Or, try the other recipes in his node, they all look good to me.
But what, I hear you ask, about cold-brewed coffee? Well, I fall into the camp who believes that unless it is served really fresh from the infusion, it is unliely to taste good. The problem here is that cold brew is often kept for too long after maing, hence tastes off. The aromas have dissipated, the whole has oxidised and staled, and is already past its best when served. That 'cold brew' flavour is the taste of 'off' coffee and you may have been convinced that it's meant to taste that way. I suggest you ask how long ago the coffee was brewed, and reject anything more than eight hours old. I will try a couple of recipes and see which tastes better to me.
$ xclip -o | wc -w