I’ve heard such conflicting things about raw egg whites that laziness just took over… if I put eggs in my coffee with the cream it is the whole dang egg.
If I painted more often I could use the whites in the paint. It is nice for glowy translucent colors. Or use a whole egg in home made tempura paints. But rice flour and egg whites make a nice paint base… hmmmm… It may be time to get to work.
What is your approximate grounds to coffee ratio? How long do you steep once topped off with cold water? I love the idea of cold brew, but haven’t been terribly successful, so would love your input.
I do refrigerate any leftovers from my French press (on days when I don’t have time to linger over a pot of coffee,) and have it cold in the afternoon. Especially on hot subtropical summer days.
I can’t use any sweeteners at all. I drink cold brews or Americano’s with (if I make my own coffee) 2 TB HWC. If I go to SB’s whatever cream they put in there but I’m noticing that right after I finish drinking it, I get a scratchy throat.
Heavy cream and a couple sucra drops. Sometimes black depending on what I’m doing, but I only do that with flavored coffees. LOT of iced coffee!
I have an espresso machine and I either pull straight doubles, or a lungo with added cream. Never sweetened. 
I just bought my first bag of decaf in my life. I tell myself I like tea, but apparently not enough to make it if I don’t have guests. But a cup of coffee in the evening sounds delightful. So now I have regular for the morning and decaf for dinner.
@Ruina
I am picky with coffee and my decaf beans have to be decaffeinated through the Swiss water process or i pass on it. The other procedures use chemicals and I don’t go there. Check Swiss water process out if you haven’t. 
I make a pot at a time. Fill the grinder too the max. I warm 8 cups water through the coffee maker and pour into the container holding the coffee grounds and let sit for a few minutes then top off with 4 cups water (markings on the coffee maker pot). Let that sit for a while then pour through the metal mesh filter in the coffee maker to separate the grounds from the coffee and let that sit for a while, may be an hour, it varies. Then pour that into the container and refrigerate. I stopped buying fancy coffee. The Costco stuff in 3 lbs bags seems fine. It helps to put the next mug into the freezer for a few hours with stevia and cream added. May be the cream resists icing? I want normal strength coffee even with a lot of ice. With a little practice the above process is reletively fast. My experience is the coffee for ice coffee keeps fine refrigerated.
thanks! Now that summer is here I shall do some more experimenting.
Maybe I’ll measure how much my french press holds and try your method with 2/3 heated water, then 1/3 cold.
We have Metro here, which is kind of French Costco for a Chinese market… I’ve found a kilo bag there I like.
Black - I enjoy a nice dark roast, and during the week we make a pot, and then use our keurig if we want more. On Saturdays, we make it a different way, such as French Press.
With cream, or black. Sometimes it’s hours old, and wasn’t very good to begin with, and I’m still thankful for it.
I love my coffee hot and black—the way God created it. 
During the work day most of my coffee is black
I never thought I could do black till Keto and when I went black it took only 2 days and then I began to perfer it most of the time
Occasionally if I want something different I will do a tablespoon of butter some cinnamon and few drops of stevia as of recent caramel stevia
If I am going to be out and about and not eat till dinner my wife will make a vanilla iced coffee with butter, MCT oil and almond milk that is nice sometimes too, I dont have this one too often