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Management

Article/Photo: Ed Arvidson
Nitro Brew:

The next explosive trend in Specialty Coffee?

So, what’s the next explosive trend in Specialty A 1-door refrigerator with a
Coffee? Well, it just might be “nitro coffee,” (sorry, no 2-tap column will cost about $1,500
pun intended). Nitro coffee is strongly brewed cold-water new. This will hold 3 or 4 coffee
extract coffee, which is driven by nitrogen gas and dis- canisters, and dispense 2-fla-
pensed through a beer tap. The nitrogen gas forms a head vors. The nitrogen canister can
of fine-celled foam on the dispensed coffee, which ends be stored nearby, and the gas
up looking like a glass of Guinness stout beer. The coffee hose can be inserted through a
isn’t carbonated, but the infusion of nitrogen bubbles gives port in the refrigerator.
the coffee an effervescent quality and silky mouth feel. Typically, nitro coffee
Nitro brew starts with isn’t served over ice, as ice will
making toddy coffee. The com- disrupt and diminish the micro
mercial system for making cold bubbles created by the nitro-
toddy coffee utilizes cold water gen. Also, because the coffee
for brewing. Unlike hot brewing is already refrigerator cold, ice isn’t really
methods, this cold brewing sys- necessary. You should compare nitro brew to
tem produces a smooth, low acid microbrew beer; it’s suppose to be full flavored
coffee extract, that accentuates and distinctive.
the coffee’s natural sweetness. Obviously, just because the coffee purists may
The typical toddy maker enjoy their nitro brew black and unadulterated, this
consists of a 22 quart brewing doesn’t mean you can’t experiment and serve versions
bucket with a pour spigot near with milk or half & half, sweeteners, and flavorings. Try
the bottom, a reusable filter bag adding 3-less cups of water to your toddy, and add a bottle
strainer, disposable filter bags, and a lid for the bucket. of liquid sweetener or flavored syrup. Add a quart of half
To make toddy coffee, place the filter bag strainer & half to that, and see what you end up with. You might
in the bucket open side up, place the disposable filer bag even try adding some powdered spice to your finished
in the strainer, and then open side up. Next, add 5 lbs. of toddy, like ground cardamom, allspice, coriander, cin-
ground coffee. The coffee should be ground to a consistency namon, cloves, or nutmeg. Purchase a 2 or 3-door keg
similar to what would be used to make conventional drip. cooler, and you can offer 4 to 6 different nitro brews.
Next, pour 7 quarts of cold water over the ground coffee Realize that because you don’t use any ice in these
in the filter bag, making sure that all of the coffee has drinks, and because you use a substantial amount of coffee
been saturated with water, and that there are no pockets to make toddy, your cost on these drinks can be significant,
of dry grounds. Then, carefully gather together the top of so you’ll need to price them accord-
the filter bag, and tie it closed with the included string. ingly. 5 lbs. coffee @ $9.00 = $45
Be sure to tie the string about 3 inches above the level of ÷ 320 ounces (2 ½ gallons) = 2.8¢
the coffee in the filter, so that it will leave room for the per ounce, X 16 oz. drink = 44.8¢,
coffee to move around. Finally, add another 7 quarts of + nitrogen 10¢? = 54.8¢ cost; sell
cold water directly to the container, and lightly massage for $2.25? (54.8¢ ÷ $225.¢ = 24.4%
the filter through the strainer to ensure saturation. Cover cost of goods).
the brew and let sit for 8 to 16 hours. If you are looking for some-
When the desired strength and flavor have been thing to separate you from your
attained, dispense the finished coffee through the pour competitors, and you have the space
spigot into a clean container with a secure lid, and keep and a couple thousand dollars to
refrigerated until needed. This recipe will yield about 2 ½ invest in equipment, then nitro
gallons. brew might just be the edge you
To make nitro brew, pour the cold finished toddy are looking for.
coffee into a clean stainless steel soda
syrup canister. (While most soda manu-
facturers have switched to selling their
syrups in a “bag in a box,” refillable
stainless steel canisters used to be the
standard, and are still available.) Secure
the lid on the canister, place it in a draft
beer refrigerator, connect the nitrogen Ed Arvidson is a 20-year veteran consultant to the Spe-
gas line to the “in” valve, and the line cialty Coffee Industry
coming from the tap to the “out” valve. www.coffeebizconsultant.com He also created the
Now, simply turn on the gas canister and industry’s first and premier virtual coffee school www.
you’re ready to go. coffeebusinessschool.com
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