I've been making Tokyo Ice-Drip Coffee for the last year - it has a slightly different taste than just mixing cold water and ice with the grounds, but I specifi

I've been making Tokyo Ice-Drip Coffee for the last year - it has a slightly different taste than just mixing cold water and ice with the grounds, but I specifically like the lack of bitterness that would come about if the waxes in the coffee were melted by the heat and then extracted with the brew. In any case, the most important phrase in the story is "many of the iced coffee processes I liked the best brewed coffee hot". If you find the coffee you like best, brew it that way. I'd also recommend trying the other brew methods to make sure you're not stuck on a local optimum. And remember, you can brew coffee with water anywhere between freezing and boiling - the hotter the water, the more parafins you'll melt. If you're using a French Press (Cafetiere) and you think your coffee is too bitter at 200F, try 190F, then 180F, etc. And coffee will change flavor as it stands. Brewing hot onto ice as described in this article eliminates post-brewing flavor changes. If you cold brew your coffee and then let it stand at room temperature for several days, it won't taste like the freshly brewed coffee either. TLDR: Experiment until you find what you like.