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Cold Brewing Method – How to different Slow drip & Immersion
Bí Quyết Pha Chế, Brew Tips, Công Thức Pha Chế, PHA CHẾ CÀ PHÊ, Thức Uống

Cold Brewing Method – How to different Slow drip & Immersion

What is “Cold Brew” ? MIZUDASHI is a cold brewing method, in which cold water is used from the beginning instead of hot water. As the brewing takes place slowly over time, the flavor intrinsic to tea leaves and coffee beans comes out. SPECIAL FEATURES ​Mild flavor with little bitterness Oxidization due to high temperature is prevented and less tannin and caffeine, which cause bitterness and astringency, is defused. This results in a mild, smooth, and sweet flavor inherent in the beans. Two Cold Brewing Methods Slow drip: Brewing coffee by dripping water through coffee grounds. A full-bodied, sweet flavor is produced. How to brew: Pre-dampen coffee grounds. 2. Open the faucet. Slowly turn the tap and adjust the dripping rate to about 1 to 1.5 dri...