- Joined
- Jul 22, 2012
- Messages
- 769
I was thinking real hard what to get you. There are many different takes on immersion brewers like a french press but they are just variations on the same theme with similar tastes. All of the cold brew immersion systems are similar in that they will still have that stomach churning acid and can have a distinct funky taste.
The new geeky toy wonder in the coffee world, your Cold Bruer is similar to the Japanese slow drip. 5 hour brew with a drip per second will make a very smooth tasting drink and will bring out more flavors than brewed hot. It will take some experimentation to get the 1 drip per second but I also bought one for myself and I did not have a problem once I set the drip. Cold brewing is also a great way to save money by using stale beans and not your fresh expensive beans and the slow drip can keep you entertained for hours.
My first drink I used too much water and it tasted like graham crackers. I have read descriptions that have said it had that profile but it has never came out so prominent like when used with this bruer. It was delicious, light, non stomach churning, more caffeine, and without the funky immersion taste. It doesn't brew quickly but coffee geeks love the details and I think you will like the taste.
Cold Bruer website and recipes. http://www.bruer.co/
WHAT IS COLD BREW?
Cold brew coffee is deliciously smooth and naturally sweet, its less acidic and less bitter than hot brewed coffee, and pairs beautifully with milk.
Brewed over the course of several hours, with cold water. Cold brew methods extract different compounds from the coffee, resulting a completely different flavor.
Made from all high quality materials; Borosilicate Glass, Stainless Steel, and Food grade silicone. Cold Bruer makes up to four cups of delicious velvety Cold brew Coffee. The adjustable valve lets you experiment with brew time between 3-12 hours, with a recommended six hour brew at one drip per second.
Cold Bruer uses slow drip methodology instead of the more common full immersion method resulting in higher flavor clarity, and a much cleaner coffee.
The Cold Bruer works by slowly dripping water through a bed of coffee, where it saturates then collects in the carafe below. Unlike full immersion there is no more attention required after set up, reducing the chances of over-extraction.
COLD BRUER: STAGES OF EXTRACTION
TASTE
In order to not completely overwhelm my taste buds, I tasted the least extracted stage first. That's the one on the right shown in the picture above marked 4/4. This sample was the 4th quarter ( and last) stage of the brew. I then sampled the third stage of the brew and so on...
4/4 stage. Very watery and tea like.
3/4 stage. Water/tea like taste similar to the first, with just a fleeting taste that it's cold brew you're drinking. Tanic.
2/4 stage. The raspberry, chocolate and lemon flavors we're accustomed to with this coffee comes through, but falls off quickly. Watery and weak finish.
1/4 stage. Intense, syrupy, overpowering.
