Brewing Guide: Cold Bruer
Updated: Jan 17, 2019
It’s the end of the summer, and we couldn’t let it go without mentioning the Cold Bruer! Did you know it’s possible to wake up to fresh cup of cold brew coffee every morning? Before the Cold Bruer, brewing cold brew coffee could take anywhere between 12-24 hours! Thanks to Gabe Herz, and Andy Clark, you can now have a delicious cup of cold brew in just 4-6 hours!
So why cold brew? It's not just refreshing, it also allows you to discover flavor notes that are sometimes hidden in your everyday hot cup of coffee. The Cold Bruer slowly drips cold water through your favorite coffee grounds, and doesn’t eliminate the coffee’s smooth sweetness, but does finish with less acidity. Just be careful, you may find yourself finishing all the coffee in one sitting!
WHAT YOU'LL NEED
Cold Bruer Filters
Coffee Ice Cubes*
Coffee cup or other vessel
4 – 6 hours
Grab your scale and weigh out your coffee. We typically use 40-50 grams of coffee for the Cold Bruer.
Take your favorite roast and grind them to the size of table salt. We're cold brewing with our Estelí.
Place the smooth side of the mesh filter facing up, and slowly attach the tower of the Bruer into the silicone filter ring. Next, add the coffee to the Bruer's tower.
Lay the paper filter on top of the coffee. Then place the Bruer's tower into the carafe, and place the Bruer unit on your digital scale. Tear the scale to zero, and pour 1oz of water into the tower, saturating the coffee filter and the coffee. Then gently push the plug into the tower.
Tear the scale to zero once more, add about 600-700 g of water combined with ice cubes.
Turn the knob on the valve, and set to drip once per second.
You can refrigerate, or leave your Bruer on the countertop and in about 4-6 hours, your coffee with be ready!
Brew fresh coffee, and place the coffee inside of ice cube molds. Serve your cold brew with coffee ice cubes!
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