Recipes | Bruer | Cold Brew Coffee Maker
June 16, 2015

Cold Brewed Affogatos

Without question, coffee and ice-cream are best friends. One great combination of the two is the traditional affogato. Affogato is Italian for "drowned", and that's basically what's happening to the ice-cream when a shot of espresso is poured over a scoop of vanilla.

We thought we'd put a spin on tradition and make a cold brewed affogato of our own. 

To get a similar level of coffee concentration as espresso, we brewed up a concentrate. To do this, we simply used less water in the tower than we normally would. 

Brew Parameters: 

  • 250ml of water/ice (30ml pre-wet, and 220ml in the tower).
  • 60g of Verve's Sermon Espresso ground a little finer than we normally use (to compensate for the shorter brew time).
  • Drip rate set to one drip every two seconds.

After the 3-4 hours it took for the brew to finish, we drizzled it on a few scoops of vanilla ice-cream. Instantly, a thin frozen shell of cold brew formed on the ice-cream. It was delicious, and unlike any affogato we've had before. To better articulate the differences, we decided to do a direct comparison with a traditional affogato. 

We pulled a shot of the same coffee we cold brewed and poured it over a scoop of vanilla. It had that characteristic heavy mouthfeel with a mildly bitter finish that balanced the sweetness of the ice-cream nicely. It wasn't long before the hot espresso had melted the ice-cream creating a more homogenous mixture. On the other hand, our cold brewed version didn't mix in with the ice-cream nearly as fast keeping the two flavors a little more distinct. The result was  more like a coffee liquor with cold brew's characteristic smooth and sweet finish.

I can see this becoming the afternoon go-to treat in our office. Give it a try and let us know what you think!

 

 

 

November 26, 2014

Homemade Kahlua Eggnog Recipe

Home Made Eggnog with Kaluah

We've been putting our Homemade Kahlua into just about everything, and we found that it works especially well in Eggnog. Homemade eggnog to be exact. It's a pretty simple process to make at home, and it's a perfect treat for the Holidays! We've based our recipe on an Eggnog recipe found at Alli 'N Sons Recipe Blog

What you'll need:

  • 2 cups skim milk
  • 3 whole cloves
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 6 Safest Choice egg yolks (save those egg whites, they make a great egg sandwich for lunch!)
  • 3/4 cups sugar
  • 2 cups half and half
  • 1 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Homemade Kahlua liquor to taste – about 1 tablespoon worked for us (mint, caramel or chocolate are some other great flavors to try)

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12 hours later..

We end up with a smooth and creamy drink!  Our Homemade Cold Brew Kahlua flavor comes through with out being to over powering, and mixes well with the classic eggnog cinnamon, clove, and nutmeg flavors.

You have to try this one! Tastes like Christmas! 

November 16, 2014

Cold Brew Kahlua Recipe

Cold Brew KahluaLike peanut butter and jelly, cookies and milk, coffee and alcohol can go pretty darn well together. There's plenty of coffee based liqueur out on the market, and Kahlua may be one of the most well known. We came across a bunch of recipes for making your own Kahlua at home, and we thought we'd put our own spin on it. 

Many of the recipes we found call for using instant coffee...That'll certainly get you some coffee flavor, but we really want the coffee to shine in our liqueur, so we've adapted the recipe to use cold brew from Cold Bruer. As a starting point, I used the recipe found here at Beanilla.com

The ingredients are pretty simple...

Bruer Cold Brew Kahua

The recipe we used for making a 400ml batch:

  • 200ml of concentrated cold brew*
  • 200ml of 80 proof Vodka
  • 100g of sugar
  • 1 vanilla bean
  • Vanilla extract (for the ready to drink version)

It was a little tricky figuring out how much cold brew we we should use for the recipe, but after a few test batches, I ended up making a cold brew that was twice as concentrated as how we normally brew it. 

To do this, we used 60g of Temple Ethiopia Boke (a delicious coffee for cold brew) and 350 ml of water (half the amount we usually use to make it concentrated). We set the drip rate to about 1 drip per 1.5 seconds, and let it finish over night. 

The vanilla beans can be a little tricky to find locally, but they can easily be purchased online at Beanilla.

The next steps are pretty simple...

 

Bruer Cold Brew Kahua recipe

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2 Weeks!?!?

That's an awfully long time to wait... but there's a trick you can use to make it drinkable right away. Substitute 1 tsp of vanilla extract for the vanilla bean. When testing the recipes, we substituted vanilla extract. From what I've read, the vanilla bean infusion over a couple weeks will offer better flavor, and It'll also give the vodka some time to mellow out for a smoother taste. Remove the vanilla bean once you've got the right amount of vanilla taste. 

Tips for experimenting

For the above recipe, I only used 2/3 of the sugar that the original recipe called for since our cold brew is already pretty sweet. On our next batch, I may even use less sugar. Keep in mind you can always add more sugar to reach your preferred level of sweetness. You can also play around with the concentration levels of the coffee to ensure that the desired amount of coffee flavor comes through. 

Let us know how your Cold Brew Kahlua comes out if you give it a go!

We've got some more boozy experiments in the works...

Bruer Cold Brew Kahua recipe