This recipe uses an improved immersion iced coffee technique by James Hoffman. Check the the tutorial here. Optional: you can add a few drops of saline (a solution of 20% salt and 80% water) in the end to reduce the bitterness. Note: you need to grind finer than you normally do for pour over, but not espresso-fine.

Coffee amount (g): 22.5
Water amount (ml): 300
Water Temperature: 95°C / 203.0°F
Grind size: Fine
Brew Time: 00:06:35

Preparation: Insert the paper filter into Wilfa Svart Pour Over and rinse it with water. Grind the coffee, but don't put into brewer yet. Place on scale and zero it out. Get a spoon. You'll need 102g of ice, but keep it in the freezer for now.
0:00 Add 198.0g. of water to the brewer
0:10 Put the coffee in the water and stir it with a spoon, making sure that all the coffee is wet.
0:20 Let the coffee steep. When the steep time is almost over, place 102.0g of ice into the server.
5:20 Place the brewer on a server and wait for the complete drawdown.
6:20 Swirl the server or stir with a spoon to dilute the remaining ice. Optional: add a few drops of saline to reduce bitterness.