Barista Magazine

JUN-JUL 2018

Serving People Serving Coffee Since 2005

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AT THIS POINT, IT'S IMPOSSIBLE to doubt the ubiquity of cold brew—a simple Internet search shows that cold-brew coffee transcends industry lines, with seemingly every industry website touting its own recipe for the drink. You can fi nd cold-brew bottles and cartons in supermarkets across the globe, and even your local mega-marts have coolers and aisles dedicated to the seductively caffeinated drink. As consumer demand for cold brew grows, cafés, restaurants, and bars are fi nding ways to keep up. Back when cold brew was just a seasonal drink for the hot summer months, a recipe for a few cups would probably suit the average café just fi ne. With cold brew now being the standard, however, many shops are tasked with fi guring out how to serve it year-round at peak freshness. Hail to the keg, one of the fl ashiest and most popular ways to serve cold-brew coffee in a retail setting. It's sort of funny to talk about a keg of coffee in such grandiose terms, since it's literally just a metal container attached by plastic tubes to a tap handle, but there's no denying the wow factor of pulling on a tap and dishing out delicious coffee. What has traditionally been in the domain of beer is crossing quickly into coffee. We invite you to pull a frosty one and sit back as we explore the benefi ts of kegging your cold brew, and how doing so can improve service in your café. What exactly is kegging? Kegging cold brew sounds like a simple process, but it involves a bit of know-how and science to understand completely. First off, we should clarify the difference between serving cold-brew coffee on tap versus serving nitro coffee—both can be done using kegs, but involve completely different processes to prepare. If you're going to keg your coffee, you should become familiar with the element nitrogen. "Nitrogen is an inert, fl avorless gas, and it's extremely abundant in our atmosphere—almost 80 percent of the air around us is nitrogen—so it's cheap, plentiful, and safe to use," says Steve Rhinehart, brand manager for Prima Coffee Equipment in Louisville, Ky. Being an inert gas means that nitrogen doesn't react Kegging NEW ADVENTURES IN COLD BREW: By Ashley Rodriguez 82 barista magazine

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