I do like my cold brewed coffee but it's difficult and inconvenient for me to make and keep in work due to the time it takes to steep, shared fridge space, etc.

I came across this method recently...

The iced method isn’t complicated. Basically, you prepare brewed coffee as you normally would, only you use half hot water, half ice you put in the bottom of the vessel. The hot, fresh coffee drips directly onto ice so that it’s cool and ready to drink right away.

I've now tried it a few times using my small chemex and a ratio of 2:1 (water to ice) rather than 50:50. I'm trying the pour over much more slowly than I normally would to maximise the extraction while using less water.

Specifically, I'm using 200ml hot water for 21g of grind, to compensate for the 100g of ice that then melts. I'm taking about twice as long with the pour.

I can't really fault the taste, the flavour is still great, the finish is less acidic while obviously being a bit more watery. So while this method is indeed quick and uncomplicated I'm curious about 2 things:

• What else can I do to compensate for the extraction difference? I would prefer it to be a little less watery.

• Am I potentially going to crack the pot with the combination of hot and cold? I can't find any info on temperature variances on the Chemex site.

I do like my cold brewed coffee but it's difficult and inconvenient for me to make and keep in work due to the time it takes to steep, shared fridge space, etc.

I came across this method recently...

The iced method isn’t complicated. Basically, you prepare brewed coffee as you normally would, only you use half hot water, half ice you put in the bottom of the vessel. The hot, fresh coffee drips directly onto ice so that it’s cool and ready to drink right away.

I've now tried it a few times using my small chemex and a ratio of 2:1 (water to ice) rather than 50:50. I'm trying the pour over much more slowly than I normally would to maximise the extraction while using less water.

I can't really fault the taste, the flavour is still great, the finish is less acidic but obviously more watery. So while this method is indeed quick and uncomplicated I'm curious about 2 things:

• What else can I do to compensate for the extraction difference? I would really prefer it to be less watery.

• Am I potentially going to crack the pot with the combination of hot and cold? I can't find any info on temperature variances on the Chemex site.

Edited to add information...

For a hot-brew I normally use using 300ml hot water for 21g of grind. Here I'm using 200ml hot water in the pour over, to compensate for the 100g of ice that melts.

I'm taking 6-7 minutes with the pour. Normally I would take 3 minutes.

I'm making my grind slightly finer in order to extend time it takes the water to drip through. I would consider it to be medium-fine.

At this time of year I prefer drinking cold coffee all day. But it's difficult and inconvenient for me to make a cold brew in work due to the time it takes to steep, shared fridge space, etc.

So when I came across this method recently I was eager to give it a go...

The iced method isn’t complicated. Basically, you prepare brewed coffee as you normally would, only you use half hot water, half ice you put in the bottom of the vessel. The hot, fresh coffee drips directly onto ice so that it’s cool and ready to drink right away.

I've tried it a few times already using my small chemex and a ratio of 2:1 rather than 50:50. I'm doing the pour over much more slowly than I normally would, trying to maximise the extraction while using less water.

So specifically, I'm using 2/3 of the amount of water that I normally would, 200ml for 21g of grind, to compensate for the 100g of ice that then melts. I'm taking about twice as long with the pour.

I can't really fault the taste, the flavour is still great, the finish is less acidic while obviously being a bit more watery. So while this method is indeed quick and uncomplicated I'm curious about 2 things:

• What else can I do to compensate for the extraction difference?

• Am I potentially going to crack the pot with the combination of hot and cold?

As someone who cracked a filter machine pot under a cold tap in the past the latter is of importance to me! I can't find any info on temperature variances on the Chemex site.

I do like my cold brewed coffee but it's difficult and inconvenient for me to make and keep in work due to the time it takes to steep, shared fridge space, etc.

I came across this method recently...

The iced method isn’t complicated. Basically, you prepare brewed coffee as you normally would, only you use half hot water, half ice you put in the bottom of the vessel. The hot, fresh coffee drips directly onto ice so that it’s cool and ready to drink right away.

I've now tried it a few times using my small chemex and a ratio of 2:1 (water to ice) rather than 50:50. I'm trying the pour over much more slowly than I normally would to maximise the extraction while using less water.

Specifically, I'm using 200ml hot water for 21g of grind, to compensate for the 100g of ice that then melts. I'm taking about twice as long with the pour.

I can't really fault the taste, the flavour is still great, the finish is less acidic while obviously being a bit more watery. So while this method is indeed quick and uncomplicated I'm curious about 2 things:

• What else can I do to compensate for the extraction difference? I would prefer it to be a little less watery.

• Am I potentially going to crack the pot with the combination of hot and cold? I can't find any info on temperature variances on the Chemex site.