COLD BREW WOODEN COLUMN Hario

The beginning of summer means only one thing in the world of coffee lovers: iced coffee! Why not prepare it with an extraction system that for some years has become one of the decidedly coolest methods?

We present the Cold Brew, a method to extract coffee slowly, which is a very scenographic way that allows you to prepare an exceptionally sweet and syrupy cold coffee. The infusion time is between 5 and 8 hours!

There are many reasons for choosing Cold Brew. In fact, cold extraction does not extract the bitter notes of coffee and limits its acidity and caffeine. The cold brew column by Hario, positioned above the bar counter, certainly does not go unnoticed and fascinates customers with its chemistry laboratory magic.

This wooden version, with its glass coils and metal finishes, in addition to furnishing the room, allows you to prepare 2 liters of Cold brew using, if you like, even two different coffees, one per pitcher.

Smooth, on the rocks, with milk, with almond milk, but also with tonic water and a slice of lime! Cold-brew can be the perfect ingredient in your summer drinks. You can enjoy it immediately or store it in the fridge and consume it in a few days without problems.

How does it work?

At first glance, it may seem very complicated but it is actually very easy to use:

• The jugs are placed in the lower part of the column.
• In the central part, we are going to insert the metal filters into the glass cylinders.
• We insert the ground coffee with large grain size and the paper filter
• We place the glass stoppers on the cylinders and the beautiful, but delicate glass coils.
• We fill the upper tank with the right amount of cold water, (we love to start with a brew ratio of 70gr / l) which will be dosed over the coffee panels by the adjustable taps with which we can adjust the extraction speed.
• At this point, we just have to wait patiently, which as we know is the virtue of the strong, and the strong bartenders have plenty to sell !!