Cold brew coffee simply takes kegged cold brew coffee, infuses it with nitrogen gas and passes it through a pressurized valve that contains tiny holes. As high pressure forces the cold brew past a disc, it creates a creamy, stout-like effect. The nitrogen affects both the taste and texture. It makes the texture more creamy. The end result is a glass of coffee that resembles a frothy beer, and has a comparable mouthfeel.
We are currently using a Tanzanian Peaberry coffee bean that is roasted at Stone Street Coffee in New York City and is made with the specific purpose of being cold brewed. Our service method requires course-grounding the coffee and steeping the grinds into cold water for 16-20 hours. The grinds are removed from the coffee, filtered and kegged. After the coffee has been kegged it gets pressurized with a nitrogen-heavy gas blend for 4 days before serving. It is most definitely not for everyone, but for those that like it seem to love it!