RHINE OPEN RECIPE
Black Forest Cold Brew
黑森林冷萃
24-hour cold brew with cherry syrup and dark chocolate
- Yield
- 1 drink
- Time
- 24 hr
- Level
- Easy
- Made by Rhine
- NT$105
01 · STORY
Origin & culture
Inspired by Germany’s Black Forest cake, this drink translates cherry, chocolate and cream into cold brew. A long cold steep softens bitterness so fruit and dark chocolate can coexist.
Black Forest character comes from cherry, cocoa and cream, not sheer sweetness. Cold brew supplies a low-acid cocoa frame, cherry adds lift and dairy connects them; making all three heavy erases clarity.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Cold-brew ratio
- 15 g : 150 g · 1:10
- Steep
- 24 hr · 2–5°C
- Assembly
- 120 g brew + 22 g flavor
Method
-
Steep
Combine coffee and water thoroughly, seal and refrigerate for 24 hours.
-
Filter
Strain through a fine mesh, then once through paper to remove sediment.
-
Assemble
Mix cherry and chocolate in the glass, add ice and cold brew, then finish with milk.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Dark cacao, no dairy
Remove dairy, use 8 g dairy-free dark chocolate and add 20 g cold water. The cup becomes drier with clearer cherry-coffee contrast.
Dessert cream cap
Whip 20 g cream with 10 g milk to a pourable cap and omit milk from the drink. It feels dessert-like without diluting the coffee base.
04 · CALIBRATION
Troubleshooting
Rough and drying
Shorten to 18–20 hours or grind coarser; the full 24 hours must stay refrigerated.
Cherry tastes medicinal
Reduce syrup to 7–8 g and add aroma from a small lemon peel, not juice.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it