Summer in Egypt makes cold coffee a daily habit, not a luxury. And the nice thing is that you can make iced coffee at home that is tastier and cheaper than what you buy ready-made, from the same Seelaz coffee you drink hot. Here are 4 ways to make cold coffee, and which product suits each one.
4 ways to make cold coffee at home
1. Instant iced coffee — the fastest
The easiest way: dissolve two spoons of instant coffee in a little hot water first (so it dissolves without lumps), then add ice and milk or cold water. To control the sugar take Classic or Espresso Gold (no added sugar), and for a ready sweet cup take the flavored instant, like French Vanilla or Mulberry.
2. Iced latte with capsules
If you have a Nespresso machine: pull an espresso shot from a Seelaz capsule over a glass with ice and milk — an iced latte with a café taste in a minute. Try the Torino capsule (cinnamon and chocolate) or Mulberry cold.
3. Cold brew — the smoothest and least acidic
Cold brew is not coffee that has cooled down; it is coffee steeped in cold water for a long time, so it comes out smooth and naturally sweet with lower acidity. Use coarsely ground espresso coffee from Seelaz, and steep it in cold water at a ratio of about 1:8 (coffee:water) in the fridge for 12–18 hours, then strain it.
4. Cold flavored coffee
All Seelaz ground flavors work cold: prepare it in the kanaka as usual, let it cool, and pour it over ice. Greek Coffee (coconut) and Mulberry (berry) are among the nicest summer choices.
Not sure where to start?
For the fastest: Classic instant over ice. For the smoothest: cold brew from espresso coffee. For a sweet summer drink: Mulberry or Greek Coffee, cold.
Order your coffee from Seelaz →Which Seelaz product for which method?
| Method | The Seelaz product | Effort | What makes it special |
|---|---|---|---|
| Instant iced coffee | Instant coffee (Classic/Gold/flavored) | Two minutes | The fastest |
| Iced latte | Nespresso capsules | A minute with a machine | Café taste |
| Cold brew | Coarsely ground espresso coffee | 12–18 hours of steeping | Smoothest and least acidic |
| Cold flavored coffee | Ground Mulberry/Greek Coffee/Torino | Kanaka + cooling | Summer flavors |
Cold brew steps
- Put coarsely ground espresso coffee in a jar.
- Add cold water at a ratio of about 1:8 (a cup of coffee for every 8 cups of water).
- Close it and leave it in the fridge for 12–18 hours.
- Strain it with a filter or a fine strainer.
- Serve it over ice, and add water or milk to your taste.
Frequently asked questions about cold coffee
Can I make cold coffee with instant coffee?
Yes, and it is the fastest way. Dissolve the coffee in a little hot water first so it dissolves completely, and then add the ice and the milk or cold water to avoid lumps.
Which coffee for cold brew?
Use coarsely ground espresso coffee from Seelaz (coarser than the regular espresso grind). A medium roast like Jaffa or Acre gives a balanced, sweet cold brew.
What is the coffee-to-water ratio for cold brew?
About 1:8 (one part coffee for every 8 parts water) is a good starting point. If you want it stronger reduce the water, and if lighter add more. You can dilute the concentrate with water or ice when serving.
Does cold coffee contain sugar?
Espresso coffee and Classic and Espresso Gold instant coffee have no added sugar — you are the one who sweetens to your liking. Flavored instant (Vanilla/Mulberry/Torino) comes ready with creamer and sugar.
Which choice is best for summer if you are in a hurry?
Instant coffee over ice — two minutes and done. And if you have time in advance, prepare cold brew and it stays ready with you in the fridge for several days.
Instant · Capsules · Espresso coffee · Delivery to all governorates
