Australia's NBHD Neanderthal cafe is redefining what it means to serve iced coffee drinks. Normally, a good cold coffee requires up to 24 hours to steep or drip, but this inventive cafe is speeding up the process by using a combination of nitrogen and argon gases to serve colder than cold coffee on tap.
The process involves steeping freshly roasted coffee at room temperature for about 12 hours, before it it double filtered. After this, the ice-cold coffee is kept perfectly chilled until it is ready to be served on tap. Some of the advantages to using liquid nitrogen over mechanical chilling include its speed, flexibility and space-saving qualities. Now, the Neanderthal cafe is able to claim that it was the first to serve Australia's first cold brewed coffee on tap.
Nitrogen-Chilled Coffee
The NBHD Neanderthal Cafe Chills Its Iced Coffee Drinks with Nitrogen
Trend Themes
1. Nitrogen-chilled Coffee - Using nitrogen and argon gases to serve cold brewed coffee on tap disrupts traditional methods of steeping and chilling, offering speed and flexibility.
Industry Implications
1. Cafes and Coffee Shops - Innovative brewing methods, like nitrogen chilling, provide cafes with a unique selling point and an opportunity to attract coffee enthusiasts.
2. Beverage Industry - The use of nitrogen and argon gases in chilling coffee presents an opportunity for beverage companies to create new cold brew products and differentiate themselves in the market.
3. Food and Beverage Equipment - The emergence of nitrogen-chilled coffee calls for the development of specialized equipment that efficiently infuses gases into the brewing process, offering a potential area for equipment manufacturers to explore.