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Add the cold brew coffee and gelatin in a medium heavy bottom pan and let bloom for 5 minutes.
Once the gelatin has bloomed, stir sugar into the gelatin.
Place on stovetop over low heat (do not boil), and heat just until sugar is completely dissolved and does not feel gritty to the touch.
Add dissolved sugar and gelatin to the corn syrup and whip on high speed until mixture is completely cooled, about 2-5 minutes.
While the marshmallows are whipping, prepare ¼ parchment-lined baking sheet by spraying with nonstick spray, then wipe off excess with a paper towel.
Combine the powdered sugar and the cornstarch and sieve.
Once the marshmallow is cooled, working quickly spread the mix on the greased tray.
Dust with the sieved sugar and starch