How is nitrogen coffee made? what's the difference between manor-grade nitrogen coffee and regular coffee?

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Introduction to Nitrogen Coffee

Nitrogen coffee originated in the United States, locally known as Nitro Cold Brew, is a new type of coffee that has emerged from Portland in recent years. As the name suggests, on the basis of cold coffee, nitrogen Nitrogen is injected, so that coffee is fused with nitrogen to become a unique cold coffee full of fine bubbles and tastes like dark beer. Famous boutique coffee shops such as Stumptown, La Colombe in the United States and Proud Mary in Australia are the pioneers of the nitrogen coffee craze everywhere. Now Taiwan has also set off a nitrogen coffee craze.

[Manor Grade Nitrogen Coffee Characteristics]

1. Exclusive selection of the finest manor coffee beans

2. Made on molecular cooking principles, stronger than chilled coffee.

3. Patented deployment R & D process.

4. Strong infusion of nitrogen, insoluble in water, increases freshness and consistency.

5. Manor grade nitrogen coffee density and foam durability than homogeneous products several times more, is currently on the market foam drink category in the highest degree of persistence.

6. Non-carbonated gas drinks, drink will not rise gas does not hurt the body.

Light dark beer taste

In order to achieve the perfect taste and aroma of nitrogen coffee, after thousands of experiments, nearly a year before and after, finally completed in September this year. Coffee beans are selected from estate grades from around the world and extracted with TQF compliant Central Mountain mineral water. For nitrogen coffee use high extraction degree, taste more thick and fresh mellow two flavors, after 20 to 48 hours of low temperature extraction Cold Brew taste will not be too sour, bitter low, unique mellow stone fruit cream flavor and rich fruit, sugar, caramel flavor. Add a variety of layers to the coffee taste, in addition to smoother creamy taste, more dense bubbles like dark beer, and can taste the unique taste of slightly sweet, creating a pleasant surprise taste. In addition, when nitrogen coffee is poured out from the pressure nozzle, you can clearly see the beautiful dynamic of bubbles and coffee gradually layering, which is a great visual enjoyment. After 18 hours of low temperature extraction, the brewed coffee is poured into a high pressure cylinder, then filled with a high pressure nitrogen mixture of golden ratio and kept on ice for 24 hours to completely fuse the two, completing the most dense taste of nitrogen coffee in history. It takes three days to make a good barrel of nitrogen coffee. The standard capacity of the cylinder is 15 liters, about 35 cups, from brewing, chilling to nitrogen filling, the whole process is time-consuming and cumbersome, stored at low temperature for 7-10 days after delivery, and after nitrogen filling, it can improve the freshness and maintain the full foam taste.

Because in the high-pressure cylinder, nitrogen and coffee are fused into one, after compressed by nitrogen coffee special equipment, the nitrogen in coffee will volatilize rapidly, this volatilization process can instantly enhance the original stone fruit cream flavor of coffee. A strong aroma like freshly brewed hot coffee. The way they adopt the concept of molecular cooking makes it possible for iced nitrogen coffee to surpass the possibility of freshly brewed hot coffee, which is a major breakthrough and innovation in the coffee industry.