{"id":42363,"date":"2024-04-21T23:16:52","date_gmt":"2024-04-21T21:16:52","guid":{"rendered":"https:\/\/www.goriffee.com\/how-to-make-coffee-at-home-cold-brew\/"},"modified":"2024-04-21T23:16:53","modified_gmt":"2024-04-21T21:16:53","slug":"how-to-make-coffee-at-home-cold-brew","status":"publish","type":"post","link":"https:\/\/www.goriffee.com\/en\/2024\/04\/how-to-make-coffee-at-home-cold-brew\/","title":{"rendered":"How to make coffee at home: Cold brew"},"content":{"rendered":"\n

It has been popular on the terraces of caf\u00e9s for a few summer seasons now, but it is not difficult to prepare it at home and enjoy it in the comfort of your own balcony. Cold brew is familiar to every lover of good espresso in summer. Especially when he needs to acutely swap it for a cold variant at thirty foot attacks. Get to know it even better and try to prepare it in your kitchen with a simple recipe.<\/p>\n\n

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Where did cold brew come from?<\/strong><\/h2>\n\n

It would seem that cold brew dominated seasonal drink menus just a few years ago. However, its origins go far back in history and are related to tea leaves. As early as the sixteenth century, the method of preparing tea by steeping it in cold water became established in Japan. Later, in Kyoto, it evolved into a way for the Japanese to cold surprise their coffee. And the first cold brew was born. Today we would call it more of a cold drip, but the road to strict technological distinction led for another four centuries until maceration became perhaps the most common way of preparing cold brew coffee.<\/p>\n\n

Long and cold<\/strong><\/h2>\n\n

Two important factors also play a major role in the preparation of cold brew. Water temperature and length of the water bath. To make a cold brew really cold, pour the coarsely ground coffee into cold filtered water and let it rest for 12-24 hours. And if there’s anywhere that more is more, it’s here. The longer the chill we give the coffee, the more intense the flavour in the cup. However, there is plenty of room for experimentation in the macerate jar, so don’t be afraid to vary the extraction time and also feel free to search for your ideal ratio.<\/p>\n\n

We recommend starting at a ratio of 1:10. The rest is taken care of by the chemistry between the grain and the water. Thanks to the long cold bath, you’ll be on the balcony sipping a drink with a robust body, rich chocolate notes, but also a pleasant fruity sweetness. And you know what you won’t miss in your glass? A strong dose of caffeine. He likes long maceration and cold brew is a really strong coffee drink.<\/p>\n\n

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For home preparation we need:<\/strong><\/h2>\n\n