From the Cappuccio ece of returning to the Cold Brew of Craft Ragione commerciale, passing through the new cold teas signed by the way of tea, cold drinks are revolutionizing the way of consuming coffee and infusions sopra Italy. Anzi che no longer only a summer alternative, but an identity choice that marks the transformation of a daily ritual: from the boiling falco di palude to the refreshing sip, sopra a specialty version.
Ice, ice, bambino
Yes, I admit it: even when there are 35 degrees sopra the shade, I take the falco di palude. Acerra, sopra a caffè called Return (where you need drinks with 400 ml of coffee), I found one of the most convincing alternatives: Cappuccio Ice with cold mounted foam and a concentrated and well extracted . Behind the counter there is Eleganza Capasso, a passionate coffee dirigente who, together with the team (among the members there is also Vincenzo Pagliara of the folklore laboratory, a famous rinfresco caffè sopra Pomigliano d’Archetto), wanted to bring a true culture of quality coffee to the neighborhood. “We started with a search the Specialty Coffee-he says-, the lista change every month: they go from Blend Arabica-Rubusta to 100% Arabic Monorigini, also sopra mixology”. But the brightest opinione, perhaps, is precisely the Cappuccio Ice, born almost for personal need. ” the summer I can’t ricevimento it hot,” says Eleganza. So he created a principio with specialty and lactose -free milk cream “because it is better than the classic one”, he explains. To this reference is added more ruffy variants, such as the ICE milk with homemade salty caramel cream pistachio, served with ice to taste sopra a salary glass, with straw and biscuit.
This proposal is part of a trend that has now undermined the aunt’s Shakerato coffee: the real obsession of summer is the Cold Brew, a slow infusion sopra cold tazza (from 12 to 24 hours) that eliminates the bitterness and pulls out perfumes that remember wine and exotic spices. “The giorno is clear: cold drinks are longer a seasonal trend.” To affirm it with certainty is Francesco Sanapo, bartender champion, café tasting and owner of artisan company, Micro Roastery Tuscany, who continues: « the specialty scene, they have completely replaced the hot ones, at least sopra the perception of the new generations. Today – especially among the youngest, programma redattore’s note – have become a stable choice even sopra the cold months, so much so that they remain the lista all year round ».
For this season, artisan ditto offers two goodies: a Colombian cascara (the peel and pulp of the coffee fruit, which is dried and broken), still little known sopra Italy but destined to make its way, by the scent of cherry and canine rose, and a specialty Kenya Muthutiini who sopra the cup Sa of Lemon Pie and dark chocolate. For those wishing to try their hand at home, there are also the infusion bottles designed precisely for the Cold Brew domestic. The only advice? Beware of roasting: «A light, clear, is the only one suitable for a long infusion from 12 to 24 hours. With too toasted coffee you risk a heavy, unbalanced taste ». Cascara also becomes drinks: the Cascara Cold Brew Tonic, soft but elegant as a brunch Negroni.
And those who love cold tea can finally say goodbye to that sweet amber fresh tazza that is found sopra distributors. The way of tea has launched six new infusions sopra whole leaf with pop names and playful nineties, such as Frozen Rosé, Momojito and Juicy Fruity. They are prepared with biodegradable biodagiable filters, nullità sugars and are designed to end up directly the ice. The result? A cold tea that preserves all its character. The truth is that little is enough: a mocha, a filter, a dripper, a bottle to take to the beach aperto to the terrace. It is a state revolution: from hot daily rites to refreshing sips.
