Usually, I make around 300mL of iced coffee. Here's how I do it:

1. Weigh 100g of ice cubes, put in the carafe, and store in the freezer.
2. I use 18g of medium roasted arabica, and grind it medium coarse (similar to pour over size)
3. Put the coffee ground in Hario Switch and add 200g of boiled water.
4. Stir and let it brew for 5 minutes.
5. Decant the coffee into the carafe (nr. 1).
6. Give a good stirr until all the ice cube melt, and enjoy it directly or put in the fridge for later.

I hope it helps.

Maybe just my "traditional", but tbh I never enjoy the "alternative" post-harvest methods (i.e. honey, carbonated, etc). My heart will always to the traditional full- or semi-washed beans.

My colleague brought me this dark roasted robusta. I never have a pleasent experience with that kind of roast. Any idea how should I enjoy it?

Found these beans from my local roastery. Both are from Sumatera island, although different area. Sumateran coffee are well known for their fruity notes. So I'm excited to taste them.

Found this video yesterday, and the concept is quite interesting. It's "radial infusion", which means the water infused to the coffee ground from the side, instead of poured over. The video says it will results higher extraction percentage. I do interested and already found a distributor in my country, but does it worth a buy?