COLD BREW - ETHIOPIA

Why you might like it The cold brew method is a cold extraction system that takes a very long time (at least 8/12 hours). The instrument used is rather scenographic, it is called the Cold Dripper and consists of three parts: an upper glass one where the cold water and ice are placed, a central container for the ground coffee and a lower carafe to collect the final product. The coffee is passed through the water one drop at a time, for a percolation of about 8 drops every 10 seconds. The drops pass through the coffee powder, capturing its characteristics, and out comes a coffee rich in aroma and flavour. It can be stored for up to a week in the refrigerator.
For cold brewing, very aromatic, fruity and floral coffees are usually preferred, such as those from Africa, mainly Kenya and Ethiopia. Preparation Purity: Cold brew, ice.

Non-alcoholic cocktail: Cold brew, ice, tonic, berry syrup.

Alcoholic cocktail: Cold brew, ice, tonic, gin (little botanicals) or let your imagination run wild! Enjoy.