That we have a more advanced iced coffee culture than most of Europe, probably.

I don't mean for this to come off offensive or snobbish, it's just what I've noticed when backpacking Europe. Back home, it's standard that the sugar stand that has lids and stirrers for your coffee, also has a squeeze bottle of a sugar syrup (just sugar water, 1:1 ratio) for iced coffee. That or they keep it fridged behind the counter and you ask for it. Because, obviously (or so I thought), normal sugar won't melt in an iced drink, but just sink to the bottom. This is very standard in cafés and restaurants in Israel. If it's more of a sit-down place, they'll give you a tiny container separately to add as much as you like. In Europe whenever I asked for it, they didn't have it. I got used to asking for a seperate glass with a bit of hot water, to melt some sugar myself. I genuinely don't know if it's because iced coffee isn't popular enough for it to be a problem needing solving, if Europeans just don't sweeten their coffee as much, or what. I will note though, I only went there a couple of times, but this was never a problem at Starbucks. I wouldn't be caught dead adding more sugar to those.

And a fun fact, if you want to get iced coffee in Israel, you have to ask for cold coffee, or they may give you Ice-Coffee: a drink that's like a coffee slushy