Cold brew is great and we love the smooth, chocolaty notes you get with it and it makes some fantastic drinks. But if you have a coffee that's brighter, typically fruit-forward and lighter roast, it's nice to brew it in a way that highlights those flavor notes instead of hides them. This works for our Infused Colombian coffees as well as our lighter roast coffees like our Ethiopian Light Roast.
A couple of notes - make sure when you're done brewing you have no (or very little) ice left in the brewer. All of the ice should melt. Depending on where you get your ice, the amount of ice left over can vary. Generally, expect 35-45% of your brew ratio to be taken up with ice.
Second - the bloom is important. Let the coffee bloom for at least 45 seconds before pouring the rest of the water over the grounds.
Lastly - whatever brewing method you use, grind a bit finer than you normally would for that brew method. You'll be pouring half the amount of water over the grounds that your normally would, so it's important to extract more.
Other than that, here's my recipe for a 500ml brew in a V60: