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Cold Brew VS Iced Coffee

Recently we launched our own Nitro Cold Brew and it is available at our various stores and will soon be more widely available in Quebec (even maybe in our online store if you are lucky!). But what is Cold Brew, why is it different from a simple iced coffee and why is it so trendy ?!

 

THE DIFFERENCE OF PROCESS

Cold Brew is created by macerating coarsely ground coffee in cold water for a period of time ranging from 12 to 24 hours. The result is a concentrate that is usually diluted with water, with a ratio of 2 volumes of water to 1 volume of concentrate. Unlike cold coffee, the Cold Brew is never exposed to heat at any time. Thus, cold brew relies on time rather than heat to extract sugars, oils and caffeine from the coffee. Of course with its aromas and flavors.

Cold coffee is infused just like any conventional brewing method: thanks to the heat. It is simply hot coffee that has been left to cool to finally be served on ice.

Finally, Nitro Cold Brew is simply infusing Nitrogen, a colorless and odorless gas, either in a Cold Brew keg or in a can. This gas does not dissolve well in the water, so it gives a thicker texture to the drink, while providing a more velvety sensation in the mouth. And it is also very beautiful to see!

 

THE DIFFERENCE IN THE CUP

The temperature and time, two essential components when brewing a coffee can change the flavors of a coffee and this because of a single phenomenon: oxidation.

The rate of oxidation is the rate at which sugars, oils and acids will break down. When hot water is used, this oxidation is done in a few minutes. When infusing with cold water, you will have to wait several hours.

Thus, cold water extracts the flavors of coffee much more slowly, bringing a softer result and more subtle flavors. A brew with hot water will bring a little more acidity and bitterness, but generally more pronounced flavors.


WHAT ABOUT NITRO COLD BREW ?


Our Nitro Cold Brew follows the same guidelines outlined above. In our particular case, the coffee is brewed for 18 hours with cold nitrogen water (so it already contains nitrogen). The result is a concentrate, which is diluted with cold nitrogen water, at a ratio of 1 1/5 volume of water to 1 volume of concentrate. Finally, a small dose of liquid nitrogen is added in each can, to offer our texture and our so special look !

A little bit of water, a little bit of coffee, a little bit of gas... and a lot of happiness.

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New coffee !

Discover our new colombian microlot: Potrero Grande by Nancy Munoz ! 

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