Cold brew does not require special equipment or hours of steeping if you use a quality instant coffee as your base. Mirras flavoured instants — Hazelnut, Vanilla, Caramel — dissolve completely in cold water, making cold coffee simple.
The quick method: dissolve 2 teaspoons of Mirras instant coffee in 50ml of hot water to fully dissolve. Add 150ml of cold water or chilled full-fat milk over ice. Stir well. Sweeten with sugar syrup or jaggery syrup if desired. Done in under two minutes.
For a richer result with filter coffee: steep 30g of coarsely ground Mirras filter powder (Premium or Royal blend) in 400ml cold water in a sealed jar. Refrigerate 12–16 hours. Strain through a fine-mesh strainer. Dilute 1:1 with cold milk over ice. The chicory in the filter blends adds a distinctive bittersweet note to the cold brew that works beautifully with milk.
The Cocoa Mint instant makes an exceptional iced coffee — the mint note intensifies when cold. Dissolve 2 tsp in 50ml hot water, then pour over crushed ice with chilled coconut milk. A genuinely refreshing alternative to commercial iced coffee drinks.
Store cold brew concentrate in the fridge for up to five days. Make a batch on Sunday and have a ready cold coffee for the working week.
