This article from the Times Magazine discusses a pour-over iced coffee method that is so easy we wonder why it was some kind of a secret before! Admittedly Joe Evans at Nobrow Coffee & Tea in Salt Lake City had already given us the recipe for pour-over iced coffee, and we’ve been preparing it that way since. It never fails. We like to wing-it though, without using the exact measurements used in the article, and it turns out just fine.
Simply use half the hot water and the rest ice, using a good cone dripper brew it straight in a mug or glass onto the ice (with a little sugar sprinkled on the ice cubes, if you like your iced coffee sweet). Add some half & half and presto! Beat the summer heat with some cold brew.