For everyday coffee, I usually brew various Starbuck's brands (Verona, French Roast, Sumatra, etc.) as I prefer the strong Italian 'burnt' flavor as opposed to grocery store bland or bitter types. I pour the cooled leftovers in a pitcher I keep in the fridge. Whenever I'm up for iced coffee, I just pour some in a shaker, add syrup (
DaVinci Gourmet ? Flavored Syrups, Sauces And Tea Concentrates) if I want a flavored version, cream and Splenda. Add ice. Shake up and pour in a glass. Shaking it not only allows the ingredients to mix better, but it chills much nicer than just adding ice in a glass.
I prefer my hot coffee a little strong too. Which helps with iced coffee. Once the ice starts to melt down, you don't lose much flavor.