Cold brew or coffee brewed on ice? Story Coffe to the rescue on summer days!

Summer, holidays, long days, short nights - generally idyllic! Only the heat ... Apart from the morning espresso, it's hard to have a warm, in fact hot coffee. Don't worry! We won't let you give up this pleasure and are running to the rescue! Learn the secrets of cold brew and ice-brewed coffee ?

First up goes the cold brew!

There's no denying that it's been an extremely trendy drink in recent years. So if you still want to call yourself a coffee drinker, you must try it at least once (but be warned - it's addictive)! Of course, you can go to a good coffee shop or, for a (longer ? ) while, you can feel like a barista and make this strong black drink in the comfort of your own kitchen.

What's all the fuss about? Well, cold brew is coffee that is 'brewed' cold. The inverted commas are quite appropriate here, as the coffee is not poured over boiling water, but water ... at room temperature. Rest assured, the temperature of the water will not compromise the quality of the coffee drink.

"As the old saying goes: what temperature will not do, time will accomplish ?"

A couple of hours (although there are also recipes claiming 30!) spent on the shelf in the fridge will transform your drink into a delicious cold coffee that quenches your thirst perfectly.

To prepare a cold brew you will need...

...a grinder, a scale, filtered water and a vessel, e.g. a glass bottle, carafe or jug (or a dedicated bottle with a filter Hario). And then there are the coffees! Particularly good are those from Colombia, Ethiopia or Kenya. Coffees from these regions are usually characterised by a light, fruity and therefore very refreshing, complex flavour. This harmonises perfectly with the idea of a thirst-quenching, crisp coffee drink.

We don't know which cold brew recipe will work best for you. We know fans of both 12 and 24 hour maceration. To find your ideal flavour, you need to experiment a little and test what you like best.

Our favourite is this:

Pour the ground coffee into a vessel and pour in water. In proportions: 6-7g of coffee (ground quite coarsely) for every 100ml of cold water. We stir thoroughly. We then seal our glass bottle, carafe or jug tightly and put it in the fridge. After a maceration time that suits you, simply pour the coffee through the filter and voila! Coffee brewed this way is very delicate in flavour, low in fat, low in bitterness and can be stored for several days without losing its aroma.

"Cold brew really only has one disadvantage - you have to think about it at least a few(umpteen) hours before drinking it. That's why we come with another suggestion, for the slightly less patient - we present the drip on ice!"

What's the point of coffee on ice? It's about replacing some of the water we use to brew coffee with ice. In this technique, it is extremely important to brew the coffee directly on ice cubes. This results in a chilled, freshly brewed brew. To do this, you still need to stick to the correct proportions. The general rule is that there should be a little less ice than water. For example, we for drip of 600m, we use 350ml of water and 250g of ice.

And the recipe looks like this:

Drip on ice is prepared in almost the same way as the 'hot' version ? There are only two small differences. The first is that some of the water used for brewing is in the server in the form of ice that has already been called up. The second is that we grind the coffee finer than usual in order to achieve a brewing time similar to the standard one, despite less boiling water. Proportions: 6-7g of coffee for every 100ml of water. Brewing time: 2.5 - 3.5 minutes.

Which grains to choose for our drip on ice?

As with cold brew - a fruity, crisp coffee will be ideal.

We hope that from now on summer days will be more pleasant. We guarantee you that there is nothing more refreshing than coffee on ice. Whoever tries it once... will it be lost for good?