I don’t like any ice watering it down. I usually make pour overs, my current beans pictured.
Edit- Sorry double posted- here is the other post where ppl gave more answers - https://lemmy.world/post/1357316
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A single serving method (from James Hoffman YT channel) I use is:
16g coffee 150g water 100g ice
I make the hot coffee using the above 16g coffee and 150g water. My brew time is four minutes. Then, I pour that hot coffee over the ice and stir until the ice cubes are melted.
This is the way. JH recommends go grind a bit finer than normal v60 and to use a slightly larger amount of grounds (16.25g). Personally I brew directly over the ice cubes but I don’t think it makes a difference.
Have you tried freezing extra/left over coffee in an ice tray and using those to chill your coffee?
Whiskey stones. Get solid stones or stainless steel ones. Ideally don’t get any with liquid cores.
A big yes to the whiskey stone. I have a couple of large metallic spheres and they work great to cool down the espresso + milk (cold milk, no froth)
Cold brew shaken with lots of ice (and if you are me, some simple syrup). Cold brew is strong and smooth, and using more ice in shaker lowers the temp fast so less dilution. Strain over more ice in insulated cup.
You might try the Toddy cold brew method. You take like a pound of beans, grind them up and soak in like a gallon of water that slow filters through a special filter they sell (reusable for 10 uses). Then you keep it in the fridge until you use it. It’s a more mellow, less acidic brew in general.
