Most home brewers struggle to maintain the bright aromatics of hot coffee once it hits the ice. A new technique inspired by Italian baristas swaps traditional immersion for a precise 55°C sous-vide style steep. The result is a chilled brew that holds its complex flavor profile for days, challenging the muddy finish of standard cold brews.
![New Coffee Maker from Lithuania [first review] | ECT Weekly #014](https://i.ytimg.com/vi/e_h5iAPuKnw/hqdefault.jpg)
Is your morning coffee routine a mechanical chore or a crafted ritual? A new wooden brewer from Lithuania is challenging the dominance of paper filters by introducing a reusable linen system that transforms extraction. While the results offer a richer body and deeper sweetness than traditional pour-overs, the maintenance requirements might push your patience to the limit.
Most cafes treat espresso as the gold standard, but a revolutionary bar in Brno is banning it entirely to prove that filter coffee is the superior base for mixology. From savory Mongolian blends with coconut oil to a Negroni that swaps gin for cold brew, discover how bartending techniques are transforming the way we drink our daily caffeine.
What happens when 2,000 coffee lovers swap beans across continents? The traditional secret Santa gets a caffeinated upgrade that turns the global postal system into a gourmet supply chain. While some wait months for their package, the result is a masterclass in terroir and international roasting styles.
