To make it easier, here's the link to the pictures Nathan took on Flicker: http://www.flickr.com/photos/countercul ... 341298334/
Great Job on the pics Nathan!
To answer your question Ian, the 2nd SO coffee was Counter Culture's Cinco De Junio from Nicaragua about 4 days from brew. I think Ian's consensus was right on the mark. It depends on the coffee(and what you might add to it) just like brewing hot manual pours. However, after trying a few different coffees over the past few months, I noticed that the lighter roasted, fruitier coffees needed to be chilled at least 3-7 days after the cold slow-drip to fully develop intensity and flavor. Darker roasts tend to do well right after brewing. I recall last year's Ethiopian Idido was very wine-like and had a bourbon texture to the finish.
There's no wrong or right but I would have to agree with Ian, preferring the Mocha Java Japanese style and the Cinco De Junio aged from the slow cold-dripped. If you guys haven't had the chance to read the iced coffee article links, it's worth a glance.
Here's another good link to various brew methods different people have developed: http://www.cornerofthecafe.com/friday-f ... d-recipes/
Next week I'll be in California visiting various roasters and cafes in LA and Bay area so I'll try to share anything new and interesting.