Cold Brew

The term "brewing" encompasses the varied and fascinating world of filter coffee, i.e. different methods of extracting coffee by percolation or infusion.

For example, filter coffee (which remains one of the oldest methods of coffee extraction, but which in recent years is starting to enjoy a new life and is considered by many young people as a real new fashion) is based on the percolation technique, which is the passage of a liquid through a porous mass.

The first tools used for this operation were linen cloths. The filter coffee revolution started with a Dresden housewife named Melitta Bentz. Instead of using the usual linen cloth as a filter, the enterprising Melitta used a sheet of paper taken from her son's notebook, achieving a surprising result.

Today there are the most varied methods of extracting the filter. Generally, ground coffee is placed in a paper filter placed in a perforated container on top of a carafe. Water is poured at about 94 °, which is filtered through the ground powder. Special filtering devices or equipment can be used to perform manual extraction, in this case we are talking about manual manufacturing and it is widespread in Northern Europe and the United States.

The recommended amount of ground coffee is 60 g / L coffee with a contact time of 2-5 minutes depending on the method used and the desired result. The result is a light drink that resembles a pleasant herbal tea.

Already used in the Japanese tradition of the 18th century, the Cold Brew method makes it possible to obtain a concentrated and intense coffee, extracted through a particular cold water drip system.