And how to prepare amazing drinks using the method created by the Dutch
In the 17th century, Dutch merchants sold coffee from Indonesia, a country formed by thousands of volcanic islands, to the Japan. In order for the goods arrive in perfect conditions of consumption and support the long miles of travel, it was necessary to find a way to preserve it, without using fire, since the boats were all made of wood.
Then, an enlightened being of the crew, had a Bright idea to put the roasted and ground coffee grain in a recipient with water for 24 hours. It was ready! Cold Brew was created, method that later the own Japanese began to use, and It was named by Kyoto-drip.
Since then, the Cold Brew has been used with greater or lesser success. A few years ago, with the growth of the special coffee market, Cold Brew was reborn in the hands of American experts, mainly from Brooklin and became the darling of coffee-lovers.
For the partner, expert and bartender at Urbe Café, www.urbecafe.com.br, Fabio Pereira, the Cold Brew is excellent to compose the finishing of several drinks. “Our Cold Brew brings the sweet to the drink, with chocolate flavor, ideal to give final touches in several drinks, for example, the Gin and Tonic, the Negroni, the Cold Irish Coffee, among others. Check below some basic recipes that the three experts from Urbe, Míriam, Vitor and Fábio sent exclusively to the Grão Especial.
Recipes of the experts from Urbe Café, Vítor, Míriam e Fábio:
Vermuth
- One dose of Vermuth
- Cold Brew
- One slice of lime
- Ice, what you want
Negroni
- One dose of Negroni
- Frozen the Cold Brew
- Dilute the Cold Brew in the Negrone
Lemon Grass
- 100 ml of Cold Brew
- 30 ml of dropping
- 25 ml of honey with lime
Whisky with Bourbon
- 120 ml of Cold Brew
- 50 ml of whisky
- 2 tea spoons of sugar
- Table cream
- Mix well and serve
