Cold Brew, what is it? Unlike the normal coffee preparation with hot water, for this brewing method cold water is used. This is the cognac-coloured liquid that the Dutch merchants had already discovered in the 17th century. Cold Brew originated as a coffee extract that can be diluted with water as a basis for mixed drinks or cocktails. The aromatic substances released in the cold water have a truly distinctive and indeed much richer taste than cooled, originally hot-brewed coffee.
It is possible to brew both green tea and cascara (the dried pulp of the coffee fruit) cold, as well as exquisite cacao nibs. This makes very delicious basis for summer cocktails, both with and without alcohol. With this book, we would like to introduce you to 50 of the best and most tempting, easy to prepare, summer drinks.
In addition, we provide a lot of useful information about the pleasures of drinking, ice-cube creations, drinking rituals and the appropriate types of drinking glasses.
Experience an extraordinary and creative taste sensation!
A propos de l’auteur
The author, Roland W. Schulze, is actually a classic communication scientist and journalist. But two hearts beat in his chest: on the one hand he was a university lecturer and, as an IT pioneer, mastered the digital world with expertise and great fun (today mostly only as a hobby). Now, in his well-deserved retirement, the analogue world has come to the fore again: he enjoys the world of oldtimers and youngtimers, cooks Asian and Oriental dishes, loves good food, delicious mixed drinks, organizes tastings with interested guests, and has picnics with wicker baskets , even if it is not that warm, and has now examined his Hanseatic hometown, Bremen, very intensively and discovered all sorts of historical interests, customs and traditions. And he enjoys writing about all the impressions, insights and experiences.
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