Japanese Iced coffee is a pourover brewed hot directly onto ice.

This is different from cold brew, which is coffee brewed with room temperature water. And this is different from normal iced coffee, which usually sits some time before being cooled with ice.

But a problem: You have to brew it different to cancel out the ice, most of which melts.

So, I propose this process:

1. Brew normally onto ice, resulting in a ~50% strength Japanese iced coffee.

2. Freeze that Japanese iced coffee.

3. Brew normally onto that frozen coffee, result in a ~75% strength Japanese iced coffee.

4. Repeat steps 1 through 3, with diminishing returns toward a 100% strength beverage.

Thoughts? You'd want really annoying fancy sphere ice too, so this would be a lot of labor for probably no practical return whatsoever.