Dolcenera Coffee
ORIGIN: Ecuador, Brazil
TASTING NOTES: Bittersweet Chocolate, Roasted Cashew, Dried Dates, Buttery, Smooth Mouthfeel.
Named after a popular Italian song about a sweet, dark and tempestuous tryst, Dolcenera, or “sweet and dark” perfectly describes Pitango’s cold brew. This South American blend is made up of natural-process Brazilian Capim Seco and washed-process Ecuadorian Alambi coffees. The winning combination creates a super-smooth iced coffee with a sweet and buttery mouthfeel. While we use this blend for its cold brew coffee, it is also delicious as a drip, french press or pour over coffee.
SIZE: 12 OZ
ORIGIN: Ecuador, Brazil
TASTING NOTES: Bittersweet Chocolate, Roasted Cashew, Dried Dates, Buttery, Smooth Mouthfeel.
Named after a popular Italian song about a sweet, dark and tempestuous tryst, Dolcenera, or “sweet and dark” perfectly describes Pitango’s cold brew. This South American blend is made up of natural-process Brazilian Capim Seco and washed-process Ecuadorian Alambi coffees. The winning combination creates a super-smooth iced coffee with a sweet and buttery mouthfeel. While we use this blend for its cold brew coffee, it is also delicious as a drip, french press or pour over coffee.
SIZE: 12 OZ
ORIGIN: Ecuador, Brazil
TASTING NOTES: Bittersweet Chocolate, Roasted Cashew, Dried Dates, Buttery, Smooth Mouthfeel.
Named after a popular Italian song about a sweet, dark and tempestuous tryst, Dolcenera, or “sweet and dark” perfectly describes Pitango’s cold brew. This South American blend is made up of natural-process Brazilian Capim Seco and washed-process Ecuadorian Alambi coffees. The winning combination creates a super-smooth iced coffee with a sweet and buttery mouthfeel. While we use this blend for its cold brew coffee, it is also delicious as a drip, french press or pour over coffee.
SIZE: 12 OZ
Cold Brew Recipe
Items Needed
1 gallon cold brew pitcher with spout
Quart measuring container
1 cotton filter
1 mesh filter
1 pound Dolcenera coffee
The Concentrate:
How to make our Cold Brew Concentrate
Line your cold brew bucket with the MESH filter
Grind your coffee directly into the COTTON filter (whole bag) on your coarsest grind.
Insert your Cotton filter into the Mesh filter and carefully place at the bottom of a pitcher
Pour 1.5 quarts of COLD water on top of the coffee
Tie the cloth filter shut and use your hands (with gloves) to massage the air out of the mesh bags and submerge the coffee grounds
Add 7 more quarts of COLD water on top of the coffee
Steep in refrigerator over night to steep for 18 hours
At 18 hours remove the bags out of the coffee and use a strainer to let all theconcentrate drip out of the grounds–LET DRIP FOR AT LEAST 20 MINUTES.
Add the concentrate back into the pitcher.
Add 1.5 quarts of water and mix thoroughly
Serve with ice!
