This is my new coffee maker. A coffee still? Not quite...
Yes, I realize it may be quite cool where you are already--even though it's only early October. Perhaps it's even snowing? But in West Texas it is still warm, so I have not yet turned from my obsession with iced coffee.
Now some people, and coffee establishments, like to pour hot coffee right over ice and tell you that it's iced coffee, but for me that just isn't right. The coffee becomes all diluted. Others brew hot coffee and then chill it before it's served, which does work alright in my opinion. But I have really become a fan of cold-brewed coffee. The flavor isn't as acidic and I think makes the perfect cup for enjoying over ice with a little soy creamer.
So what to do? I just buy a three liter jug of water and pour in 1.5 cups of coarse-ground coffee, put the cap back on, give it a good shake and then let it set in the fridge for 24 hours. Then I 'decant' it through a coffee-filter lined funnel into another jug. Voila! I have iced coffee ready for the entire week, easy as that.
So, bookmark this post so when it warms up where you are next spring you'll be all ready to prepare a jug of iced brew.