7 Cold-Brew/Cold-Drip systems in a comparative test

While Italian classics such as espressi, ristretti and co. are usually brewed with 90 to 95 °C hot water, a cold brew uses only 2 to 6 °C cold water. These moderate temperatures allow even sensitive flavours to be extracted from the beans in a gentle manner. Cold Brew therefore offers a wonderfully balanced aroma in which the original character of the beans can fully unfold: Summery blackberry, blueberry or raspberry nuances, a mild cocoa aroma or sweet caramel? You can taste all of this in a properly prepared cold brew - although the aroma imprint is of course also dependent on the beans. The full aroma of a Cold Brew is not spoiled by a high acid content, because: A large proportion of the natural acids are only added to the water during hot extraction, not also during cold extraction. For people who suffer from a sensitive gastrointestinal system, drinking mild cold brew is therefore not a problem. ETM TESTMAGAZIN tested seven modern cold brew and cold drip systems. Read in this test report how the different models can be handled, how reliably their filters work and - above all - how the cold brews prepared with them taste!