I don’t like any ice watering it down. I usually make pour overs, my current beans pictured.

Edit- Sorry double posted- here is the other post where ppl gave more answers - https://lemmy.world/post/1357316

  • DrownedRats@lemmy.worldEnglish
    2·
    1 year ago

    Whiskey stones. Get solid stones or stainless steel ones. Ideally don’t get any with liquid cores.

    • anneiam@lemmy.worldEnglish
      2·
      1 year ago

      A big yes to the whiskey stone. I have a couple of large metallic spheres and they work great to cool down the espresso + milk (cold milk, no froth)