I use a French press! 1 part coffee to 6 parts water—usually 83g coffee to 500ml water. Sometimes I ‘bloom’ with 1:1 hot water before topping off with cold or room-temp, but only if my kettle happens to be boiling. I typically use whatever I have for my V60: usually light roasts, occasionally medium. The latter is definitely the smoothest and most satisfying when served with ice. Anyway, it all goes into the French press, I put the top on with the strainer just touching the surface of the water, and leave it for 12-24 hours. I then run it through a V60 paper filter as I like the cleaner taste while the French press mesh keeps back the grounds. Add equal parts ice or hot water depending on your desire!