The Cold Bruer – new kid in town.
With a hot summer fast approaching, now is a great time to discuss innovative ways of serving dazzling cold coffee to an ever-growing number of cold coffee connoisseurs. One of the newest brewing apparatus that has found its home in the cutting edge Melbourne cafes is … The Cold Bruer. The Cold Bruer could be most easily defined as a modern cold-drip unit. While it may not have the aesthetical ‘grunt’ of its larger + tower-like predecessor, the Cold Bruer makes up for its lack of height with the ability to consistently produce stunning coffee with amazing clarity.
In the Zest Green Room we ran a number of experiments, testing filter vs espresso roasts, drip speed, ratio of ice + water as well as grind particle size.
This is the recipe we settled on:
-60 grams of an espresso roast micro-lot
-300 grams of ice
-430 grams of cold water (30 grams being the bloom)
-A drip speed of 1 drip per 2 seconds
-Grind particle size of 2.5 (Mahlkonig Tanzania – EK43)
This was using our coffee the Kenyan ‘Maganjo’ which produced a coffee with a syrupy boody with abalanced upfront acidity + a substantial sweetness. It was a smooth + creamy with notes of cherry, red grape + subtle hints of spicy Shiraz.
For details on the process + steps in preparing the cold drip from start to finish, please see the video demonstration on the Cold Bruer website – http://www.bruer.co/pages/instructions
Once you have your completed a delicious cold drip brew you can use it for a number of innovative + exciting summer coffee beverages. We recommend trying out ideas using:
-Sparkling water for a ‘sparkling cold brew’
-Cold milk + ice for an incredibly exciting ice coffee
-Ice-cream for an equally exciting affogato
-Ice alone – served as a cold espresso for the discerning coffee lover wanting to discover delicious origin/micro-lot flavour characteristics.
About 30 grams of cold drip will suffice for these drinks + a full batch will produce around 700 grams of delicious cold coffee-ness!
Last, but not least, having a couple of these dripping away on the counter during day time service is a great way to entice customers to try this in you café as well as working a great beginning for a good ‘ol over the counter chin wag.