There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
This following image is cold brew
If you want to try out ice dripped coffee cheaply ($25), Iwaki makes a brewer that will suffice - http://amzn.to/2zeeQgs. This brewer has no drip control and is too fast if you fill it with ice and water as the instructions dictate. Instead use only ice and let the melt rate of the ice slow the drip rate down. The cup shaped grounds basket also has problems wetting the grounds. To solve this issue, place the full basket on a flat surface and compress the grounds slightly. This brewer fits in about the same space as a 2l bottle of soda so you can put it in the refrigerator or brew your ice-drip on the counter.
If you want to try out New Orleans style ice brew (batch) cheaply, simply put two parts water and one part coffee in a zip-lock bag and throw it in the refrigerator. Filter it using another coffee maker's filter system (drip, pour-over, Aero-Press).
In both cases, you're making concentrate. If you drink it straight it's going to be about the strength of espresso but you can dilute it with hot water to make coffee, pour it over ice to make iced coffee, etc. Trader Joe's (in the US) also has a pretty good ice brew concentrate that's then packaged in a way that won't ferment - once you open it, keep it in the fridge - https://www.traderjoes.com/digin/post/organic-french-roast-cold-brew-coffee-concentrate.
Through all this, don't forget the goal is to produce a cup of coffee you enjoy. Brewed cold and prohibiting fermentation will allow you to taste the coffee's natural flavors (though the parafins that give a bitter edge to hot-brewed coffee are natural too), but I never seem to experience coffee the same way the bean roaster does. One local shop has a coffee I really like that's labeled cocoa, caramel, lemon, grape but no matter how I brew it, I don't taste a hint of lemon or grape. Again - it's your taste buds you're trying to please.
EDIT: I just found (and ordered) this ice-drip brewer on Amazon - http://amzn.to/2ylnYji. It's got a drip rate control and stainless steel filter which should make it easier to control the brewing. I'm guessing this basket will have the same problem wetting the grounds but we already know the solution to that. I should also note that I built a tower style ice-drip coffee brewer using laboratory grade glassware (I work at a university) and they can be unwieldy - if you want to use it as a piece of art in your kitchen, it will always be visible (my wife wasn't thrilled). You'll never get one in your refrigerator though.
If you need coffee that will keep for several days without refrigeration, I think you'll need to can it somehow. A little fermentation might add flavor but mold floating on the top isn't too appealing.
EDIT: iGeekz needs a bit of reputation ;)
I've never had any turn bad before I could finish it either. I've kept both cold brews for 2 weeks without any issues.
I learned this this as a photo color lab tech before digital. I could store color developers, notoriously perishable, for at least a year. It was an easy move to do the same with coffee.
That process will give you a concentrate that you can dilute to taste. A 1:2 ratio is a good place to start. Way cheaper to start this way then move into more complicated machines/glassware.