Ooh an excuse to upgrade some homelab equipment :-) (My preferred "weird" coffee is sous-vide: 125g/liter, 2h @ 150f - so you don't leave as much flavor "on the table", but by not getting near boiling you leave more of the bitter compounds behind. Refrigerated but served iced or warmed with boiling water, to taste.)
I would like to try this. Are you using ice cubes to vacuum seal or do you have some fancy gadget that I must have ! We need Lance Hendricks or James Hoffman to do experiments and determine the best temperature.
Oh, even simpler: cheap sous-vide circulator and rubbermaid "tank" for the outer water bath, tall glass pitcher for the actual coffee, cotton "tea sock" to hold (and filter) the ground coffee in the pitcher. Most of the complication is that it needs to weigh enough (or be braced) so that all of the coffee is submerged, without the pitcher starting to float... and if the pitcher has a neck make sure that the coffee absorbing water and swelling doesn't get stuck inside the pitcher...