and Brewing drinking

pressure now higher in the upper chamber, the brewed coffee is forced back down through the filter-topped spout into the lower chamber, where it is ready to drink. There is a long-standing tradition that the best way to serve coffee drinks is “fresh and hot,” within moments of being brewed, though that is not necessarily the case. It is true that espresso should be enjoyed immediately, before the highly volatile aromas dissipate, but brewed coffee that is too hot not only can burn the tongue but also masks the full complement of flavours. Only after it has cooled slightly can more of the inherent flavour be captured. Finally, high temperature is not needed to brew coffee—as long as one is willing to wait about 12 hours. In coldwater extraction, dampened grounds are left to sit and steep. When strained after some 12 hours, the resulting “cold brew” has a robust but smooth taste without the bitter acids and oils that traditionally accompany hotwater extraction methods. The cold concentrate keeps well for up to two weeks when refrigerated, and it is ideal as a cooking ingredient. E