Foodservice Equipment & Supplies

OCT 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 51 of 93

48 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2017 2017 BEVERAGE SERIES The Nitro Immersion From frothy nitro coffee to strong and nutty cocktails, nitrogen-infused drinks ramp up faster than the craft beer revolution. By Amelia Levin M ost of us think of Guinness when picturing our first nitro-infused beverage, with its velvety tex- ture and creamy head and finish. Nowadays con- sumers have multiple ways to enjoy nitro-style beverages, from coffee to smoothies, which offer a similar mouthfeel and presentation as Ireland's prized beer. Nitro Coffee Three Ways Drinking nitro coffee affords the same type of beverage experience as that familiar stout beer, though it's produced in a slightly different way. There are essentially three ways to make nitro coffee. All three require the use of cold brew coffee, which is coffee made without heat using freshly ground beans steeped in room temperature, filtered water for 12 to 18 hours and then drained and chilled. In the first method, a smaller keg is filled with the cold brew two-thirds of the way, and then hooked up to a nitro- gen tank with about 45 to 50 psi. The keg sits on its side for two days to help the nitrogen move more easily throughout the liquid. Then, the keg is hooked up to a nitrogen tap for serving. One downside to this method is that the product must remain cold throughout the two- day process. The second method also involves a smaller keg but an attached carb stone forces the nitrogen into the tank, starting with a few psi at a time, gradu- ally climbing to 50 psi over the course of an hour. The downside with this method is that the tank has to be filled to the same height every time and the pressure adjustments have to be consistent. The temperature of the cold brew coffee in the keg should be at about 38 degrees F to 40 degrees F before adding nitrogen pressure. The third method delivers nitrogen in- stantaneously to the amount of coffee drawn through the keg. This system uses a small box attached to the side of the keg where the cold brew coffee is pumped with nitrogen before going through the tap. When it comes to tubing, one expert technician in this area recommends a barrier tubing with lining on the inside rather than vinyl, which is used for beer and soda. The reason? Barrier surfacing looks more like glass and helps prevent oxygen from getting into the liquid, which can make it taste stale. E&S for Nitro Drinks • Nitrogen tank • Small keg or bag-in-box system • Nitrogen draft or tap • Oxygen barrier tubing • Specialized instant nitrogen draft equipment • Belgian beer glasses or plastic cups The nitro coffee approach at Passion House Coffee Roast- ers includes infusing the coffee with nitro- gen before it goes through the tap. Photo courtesy of Passion House Coffee Roasters.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - OCT 2017