if you don't do the cold brew, the standard is that you make your coffee double strength, let it cool and then add the ice. Making it double strength ensures that it stays palatable when the ice thaws. If you are going to sweeten or flavor it with coffee syrups add those when it is still hot however to aid in the sugar dissolving.
i make ice tea the same way, double strength, either sun tea or with almost boiling water and good quality tea. I'm actually quite partial to English/Irish teas now that i worked over there. I never liked them before. Didn't know how to make tea well prior to living there.