I take coffee from our fancy machine and dump ice cubes in to cool it down.

That's close to the japanese iced coffee method: make the coffee twice as strong as you want it, then pour fresh coffee straight onto equal volume of ice cubes (you can drip pour-overs straight in ice). Super easy and makes for pretty good iced coffee in summer.

That's what I do to make iced coffee - strong aeropress directly onto a glass full of ice. Add a splash of milk if you like, and it's heavenly.

Except I make it regular strength and water it down because fancy coffee tastes too much like coffee.

Or a Spanish "cafe con hielo": An espresso served alongside a tumbler of ice cubes.