How to add nitrogen to cold extracted coffee different taste characteristics between cold extracted coffee and ordinary iced coffee

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As a new trend of coffee in Europe and the United States in recent years, "cold extract coffee" has become a new online celebrity in the coffee industry this summer; and under the strong market influence of Starbucks and other well-known coffee brands, "nitrogen coffee" has also become a hot search word in the coffee industry this year. Seemingly minority black coffee products have become the mainstream of the market.

Cold extraction upsurge

Currently, 10 per cent of US consumers say they regularly drink iced coffee / cold coffee, according to the Foodservice Coffee Market Trends in the trend survey. In fact, 14% of coffee drinkers said they had tasted cold coffee in cafes or restaurants. Sales of cold-extracted coffee reached $7.9 million between 2014 and 2015, an increase of 115%, according to Mintel. Compared with 2010, the five-year increase reached 339%.

Similarly, Lengjie coffee is also occupying the Chinese market and is being sought after by fashionable young people as well as quality people. In the case of Starbucks, for example, selected coffee shops in China began offering Lengjie in August 2015, with a single store supplying about 120 cups a day, often sold out by 3pm. This year, Starbucks expanded its domestic market for cold-extracted coffee and launched its own cold-extracted coffee beans. Apart from Starbucks, many chain and independent cafes have also begun to supply cold-extracted coffee, and there are also cold-extracted coffee packaging products, such as canned / bottled cold-extracted coffee, which shows the popularity of cold-extracted coffee.

Nitrogen coffee

In addition to cold coffee has become the new darling of the coffee industry, its upgraded version of nitrogen brewing coffee is also another major trend. Nitrogen coffee (Nitro Coffee/Nitro Cold Brew) is a new type of coffee that only began to rise this year. As the name implies, nitrogen coffee is based on cold brewed coffee (Cold Brew) and injected with liquid nitrogen (Nitrogen) to blend coffee with nitrogen to make a unique coffee full of fine bubbles and taste like dark beer.

Stumptown Coffee Roasters, a boutique coffee shop in the United States, is the leader of this craze. As early as 2013, Stumptown began trying to imitate dark beer coffee, and finally they came up with the idea of injecting nitrogen. The first step in making coffee is similar to that of cold-extracted coffee. Coffee beans are ground and extracted with cold water, a process that takes about 18-20 hours. After that, pour the coffee into a pressure bucket and inject nitrogen to make the two blend perfectly. When it finally appears, consumers will see a "faucet" device similar to beer served in a bar-the barista turns on the faucet to provide you with a cup of nitrogen cold extracted coffee. During a recent visit to coffee shops in Hong Kong, Xiaobian found that almost every cafe will serve nitrogen coffee. Although the audience of this product is still very limited, nitrogen brewing coffee will be on the mainstream stage in the future.