That's why I'm going to explain how you can take iced coffee back. Brewing coffee hot and then cooling it fucks with the flavor. You are about to understand why.
Their coffee is brewed hot -- therefore, they justifyably charge a cooling-fee. I believe it was Kirk Douglas that once proclaimed: "This shit shall not stand!"
You will need:
Measure 2 cups of coffee grounds. Dump into big mason jar. Fill mason jar with water until the grounds are almost floating on the top. Close and seal lid. Shake that thang. Leave overnight or for 12 hours, occasionally shaking it if you're feeling sassy, bored, or pissed. This will help with the brewing.
After 12 hours, open jar, place sieve over measuring cup, and slowly pour coffee. It should smell like mocha sunshine under an azure Jurassic sky. That means its strong enough to OD an anklyosaurus -- it also means it's ready. You also may need to strain it a few times, especially if your coffee grounds or sifter are particularly fine. Eventually, you want the coffee separated back into the mason jar with the grounds to be disposed of.
Now you've got some lava-dense cold-brewed coffee. There's no dramatic temperature change to mess with the flavor, and you can measure out the strength of it using water or ice cubes. It's readily available and can be served out of the jar if you're feeling like a cowboy -- hence the name -- or throw it in a pitcher for general consumption. Be careful not to drink it raw without cutting it with at least some water unless if you're a *ahem* advanced coffee drinker.
-- @Alex Crumb (originally published 6/4/12)