Three Oakland coffee roasters are kicking up their cold brews with a blast of nitrogen.
With his top-secret, oxygen-less process, Chris Cooper, former owner of Monkey Forest Road Café, has made a superlative iced coffee. His blend of Ethiopian, Colombian, and Brazilian beans is hot-brewed then mixed with nitrogen and vitamin C (which acts as a preservative) in a ferocious machine that his Black Medicine team designed and built in-house. The result gets poured into aluminum bottles with an 8-week shelf life.
Who it’s for: Purists. This coffee is as black as it comes, packing a punch with strong acidity and some fruity hints. For something a little gentler, try the new Brown Sugar Mocha, pre-mixed with milk and sugar. (Coliseum)
For nearly 40 years, Carlo Di Ruocco (CEO) has brought Italian-style coffee to Oakland. Now, he’s expanding this legacy with cold-brewed, fair trade, certified-organic beans from Bolivia and Guatemala. Nitrogen-charged in kegs and hooked up to taps, the resulting iced coffee is rich, smoky, and thick. Get it fresh at Mr. Espresso’s Oakland shop or at Coffee Bar in SF.
Who it’s for: Romantics. Strong and creamy with bold chocolate notes, it can easily replace the cappuccino as the ideal dessert pairing. (Jack London Square)
This spring, Emeryville roasters High Wire Coffee began cold-brewing Guatemalan beans in kegs, letting them sit for 24 hours before infusing the mix with nitrogen for a foamy, refreshing iced coffee. Dubbed Howling Wolf, the new creation was an instant hit at their Rockridge café, while Temescal’s Café Underwood is ripping through 25 gallons of the stuff each week.
Who it’s for: Day drinkers. A balanced blend with strong notes of dark chocolate and cacao, Howling Wolf is a sit-down-and-savor experience. Served only via tap, it produces a frothy head with a consistency similar to Guinness. (Rockridge)
This article was published in 7x7's November 2014 issue. Click here to subscribe.
