Not hot cooled coffee, but cold coffee because it is obtained from a long, slow, very delicate infusion in cold water, even better if directly in the refrigerator.
Here's how it works (instructions in the box, of course):
Separate the brown rubber top from the glass bottom
Unscrew the filter hanging from the top
Insert 55 grams of good coffee into the cylindrical mesh filter (try our Ethiopia Kochere Washed, for example) filter grind (a little coarser than the mocha, let's say like fine whole salt)
Close the filter and hang it back on the rubber top
Put the rubber upper part back on top of the glass part: at this point the filter with the coffee will be suspended inside the bottle, as in the photo.
Uncork the bottle and pour 650-700 grams of cold filtered water into it (Brita or BWT type jugs are ideal for coffee, did you know?)
Put the bottle in the refrigerator for 12 hours (hour more hour less, it does the same)
Remove the bottle from the fridge, detach the rubber top to remove the filter with the extracted coffee, and reattach it to the bottle Enjoy your Cold Brew Coffee, with or without added ice!
Down with the coffee, cheers the coffees, in the plural! After all, this is the whole new idea of coffee.
Specialty Coffee a very rigorous and demanding selection of coffees
Dedicate to each of them a roasting profile, a specific recipe, which aims to enhance the differences between one coffee and another.
Choose a decisive but basically short roasting methodology.
The smoking tiger
Via Enzo Ferrari 8
60022 Castelfidardo (AN) Italy
Tel. +39071948559
