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