Full immersion + filter + ice = Summer of Hoffmann!
The idea with this is to brew double strength coffee straight onto ice. As the ice melts it chills and dilutes the coffee back to more normal strengths.
Often this is done with pourover or filter brewers. The problem I had with this is that as you double the amount of coffee to your amount of water then it is going to be harder to properly extract it as you have less brewing liquid. You can certainly grind finer but I found the window of tasty a bit too narrow.
So recently I’ve been starting with a french press brew.
And check out this iced Chemex method from Sprudge pal and CCC chanteuse Katie Carguilo! Caps lock FABULOUS!