Ice is diluting your coffee and your wallet
All that ice in your drink means that those 12 ounces of coffee are actually much less, and that your drink will become more watery and gross with every sip.
Bonus reason: professionals don't drink it
From baristas to roasters to coffee scientists, all the professionals we talked to about this replied that they don't usually drink iced coffee. They did, however, stress that in terms of flavor preference, the customer is always right, and anyone who says differently is a snob and should roast in hell.
That said, if the most refined palates in the industry aren't that excited about something, there's probably a reason. There's definitely a time and place for cold coffee (Texas, nine months out of the year, is a good example), but the ability to combat sweltering heat isn't the primary factor most pros use when choosing their brew.
So what's it all mean?
Sure, if it's 100 degrees outside, much of iced coffee's value comes from it being a beverage that will make your forehead less capable of frying an egg. But essentially you're paying coffee shop prices for a drink that lacks complex flavor and can even taste worse. Iced coffee is like the ballpark hot dog of the coffee world. I'll happily eat it at a baseball game, but I can't help knowing that I'm paying too much.
Dan Gentile is a staff writer on Thrillist's National Food and Drink team. He hates saying mean things about coffee of any kind, hot or cold or lukewarm. Follow him to a half-finished pint of concentrate at @Dannosphere.