ABC7 San Francisco put the camera on Mr. Espresso VP Luigi Di Ruocco for their Learn From Home series. In this episode, Luigi shares his favorite recipes and tips that are sure to take your cold brew to the next level. Follow these steps to become an at-home barista!

Our thanks to ABC7 News for inviting us on! Also, our thanks to the Golden Gate Restaurant Association for connecting us! We are proud to be a member of GGRA. Their mission is to support the Bay Area restaurant community through advocacy, education, marketing, events, and training. To learn how GGRA is offering resources to restaurants during COVID-19, visit ggra.org/covid-19-resources.

COLD BREW BASICS RECOMMENDED COFFEE Fair Trade/Organic Guatemala – Women’s Lot | Dark Roast | Grind #12

Cold Brew

Use a 17-ounce French Press.
Add 56 grams of dark roasted, coarsely ground coffee (2 oz or about 4 tbsp).
Stir in 480 grams of cold water.
Cover with plunger and steep for 24 hours at room temperature.
Push plunger down after steeping and pour filtered cold brew into a carafe.

Simple Syrup

1) Add equal parts sugar and water to a small saucepan over medium heat.
2) Stir until sugar is completely dissolved.
3) Remove from heat and let cool to room temperature.
4) Pour into jar with tight lid. Can be refrigerated for up to a month.

COLD BREW DRINKS

Cold Brew Tonic

Ingredients

3 oz FeverTree Tonic
3 oz Cold Brew (from Cold Brew Basics, above)
1 oz simple syrup
3 – 4 dashes of orange bitters
1 orange peel

Instructions

Mix first four ingredients and pour over large ice cubes. Garnish with orange peel.

Cold Brew Shakerato

Ingredients

6 oz Cold Brew (from Cold Brew Basics, above)
1 oz simple syrup
1 oz heavy cream
2 mint leaves

Instructions
1) Add all ingredients to a Boston shaker filled filled with ice.
2) Vigorously shake and strain into a chilled glass.

3) Serve neat, garnished with additional mint.