You’ve heard of “cold-brewed” coffee where coffee grounds are steeped, like tea, for a long duration of time – often overnight. The goal is to have a cup of coffee very low in acidity, however, this method also produces a coffee very low in FLAVOR.
At Moschetti, we wanted a cold brew with huge flavor to join the ranks of our hot coffees and espressos…
so we used our Ethiopia Queen City Harhar, a beautifully fruity light-roasted coffee, and brewed it hot for full flavor. We cool the coffee and preserved it to prevent bitterness, then use Nitrogen gas to push the coffee through the tap. The result is a smooth, rich cold coffee that almost drinks like a beer.