Ducht invention to have an amazing cold coffee
Cold Brew
Cold brew is made by steeping coffee grounds in cold water for an extended period, usually 12–24 hours. It’s smooth and low in acidity. The slow-drip cold brew method creates a smooth and aromatic coffee by allowing chilled water to slowly percolate through coffee grounds. This method preserves delicate flavors and reduces bitterness and acidity - ideal for warm days or refined palates.
Ingredients
100g coffee (coarsely grind), combine with 1L cold filtered water, or ice drip
Utensils
Cold brew drip tower
Paper or mesh filter
Scale & timer (optional)
Carafe or serving vessel
Preparation
Place a paper filter at the bottom of the coffee grounds chamber to prevent clogging and to keep the small particles.
Add 100 g of medium-coarse ground coffee into the chamber.
Gently shake or level the grounds to ensure an even bed.
Pour a small amount of water (about 30ml) evenly over the top to pre-wet and homogenize the grounds - wait 2–3 minutes to bloom. Wet the top filter slightly before starting to keep it in place and prevent channeling.
Insert another thin paper filter on top of the wet coffee bed to keep the grounds in place and distribute water more evenly.
Fill the top water chamber with 1.000 ml of ice water. Use a mix of ice cubes and cold filtered water for better drip control and consistent temperature.
Adjust the drip rate to 1 drop every 1.5 - 2.0 seconds using the valve.
Let it drip for 5-6 hours until all the water has passed through the coffee.
A professional touch – Serve over ice, with a slice of lime or lemon in a nice whiskey cup, and enjoy the sip.
Store in the fridge for up to 3-4 days.
