I'd agree that the hot version doesn't come out quite right - even using a close-to-commercial grade Krups machine and grinding the beans about half an hour before turning it on. On the iced front, though, I've had pretty good success with either of two methods: making a batch as normal, letting it cool, then running it through the machine again with the same grounds as the first time, or just increasing the ground coffee measure by about 50% for a one-pass method. I don't add any cream or sugar or crazy stuff to it, so I know it's almost the same as that which is sold in DD locations.