Matthew Yglesias of The Internet Food Association has an easy way to go straight to iced coffee, skipping the whole pour hot liquid over ice step:
"What you need to do is fill a pitcher with a mixture of water and coffee (if you’re grinding your own, aim for a coarse grind) in a ratio of about 1 cup of coffee to about 4.5 cups of water. Stir it up to mix, and stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture." Pour it over ice, and you're set. Note: this yields a more caffeinated brew and apparently is easier to guzzle down because of the lower acidity. Try diluting it with some water or milk, or beware of the caffeine jitter fest.