Nitro vs. Iced coffee. Do you know the difference?

[@clintonrossouw8274]

Awesome video, just wondering how you pour the flat coffee on draft, is it with Co2 or nitro, and what pressure

[@LeadersBeverageConsulting]

Hi Clinton, we use 100% N2 for still coffee and nitro coffee. You don't want to use Co2 as that ads carbonic acid which would make the coffee gross. The pressure on any product is a function of many things in a draft system. However, since this is a non carbonated product and you are just using N2 just dial the pressure in to whatever makes it pour properly. If it is nitro coffee (which needs to be nitrogenated before pouring and is hard to do) you'd need more like 35-45 lbs and a Nitrogen faucet. Good Luck and Many Cheers!

[@steve2122]

First off, you guys make excellent videos - very informative for my home bar. Secondly, how is it that you have a flat coffee on tap? Do you not use CO2 to pressurize a keg of coffee, and even at a low pressure wouldn't that still carbonate the coffee over time? I can only imagine how having a keg of coffee on tap increases productivity at the office! Cheers!

[@LeadersBeverageConsulting]

+steve2122 thanks so much, Steve. We are very glad you find our videos useful. We use nitrogen to push products we want to be still. We actually help people pour tea, wine, spirits, and all sorts of other things on draft and all with different relative values of Carbonation. A typical beer is carbonated with Carbon Dioxide. Most home systems are "direct draw" and simply use 100% Co2 and thus about 12-14lbs with the beer at 38 degrees. Nitrogen on the other hand does not dissolve very easily into liquids. As a matter of fact, most commercial draft systems are long draw systems (meaning the beer cooler is separated by some distance from the towers). These long draw systems use a blender to blend Nitrogen and Carbon Dioxide so that the Co2 carbonates the beer and the N2 pushes the beer. For example if the blender is a 70/30 it's 70% Co2 and 30% N2. If the resistance in the draft system is 20lbs then 20lbs of pressure needs to be put on the keg (forget atmospheric pressure for our talk). 20lbs of 100% Co2 would over carbonate the beer. Thus we use the blender so only 70% of that 20 lbs is Co2 pressure and the N2 partial pressure isn't doing anything to carbonate. That was a long explanation for why we use the Nitrogen to push still products to answer your question. Sorry for our long windedness and hope that answered your question. Many Cheers!

[@djelloulzaidi1016]

Hi, sorry for the inconvenience. I am from Algeria and I want to start a small business selling nitro coffee. I do not have experience in this field. I wanted to know whether the pressure used in preparing nitro affects how quickly a bottle of nitrogen gas runs out. Suppose I have a bottle of nitrogen gas of 4 kilograms and use a pressure of 30-40 bar. How many liters of nitro coffee do you bring and it becomes empty?

[@LeadersBeverageConsulting]

Hi, we are here to answer questions and help the whole world of draft so your question is welcomed. If you put more pressure on the product than more gas can dissolve into the beverage. The more gas that will dissolve the more you will go through. However, to get to a certain level of dissolved gas you will either have to do it at a lower pressure longer or a higher pressure for shorter time. In that case, it doesn’t matter except to save time by being at the high pressure. Unfortunately, we can’t answer your specific question about how long your 4kg of gas at 30-40 bar will last. There are two many variables for us to guess at that for you. Trial and error is sometimes how we figure things out. Good luck and Cheers!

[@djelloulzaidi1016]

@@LeadersBeverageConsulting thank you

[@djelloulzaidi1016]

I am sorry, there is a stage that I did not understand, which is when pumping nitrogen gas into the keg Do I close the gas bottle directly, or is there a specific time, or does it close when the keg is empty?

[@LeadersBeverageConsulting]

Hi @@djelloulzaidi1016 unfortunately we can't answer all of that question. When infusing nitrogen into coffee you will leave the gas bottle open. We'd suggest putting as much pressure on the keg as is safe and keeping it as cold as possible. How much time and pressure takes experimentation because its different for different products and different based on the temperature of the beverage. Sorry we can't be more specific, trial after trial to dial in your parameters is the way to go here. -Cheers!

[@djelloulzaidi1016]

@@LeadersBeverageConsulting thanks

[@djelloulzaidi1016]

Can a nitrogen gas bottle containing 95% nitrogen and 5% oxygen be used to make nitro cold coffee

[@LeadersBeverageConsulting]

Hi, @djelloulzaidi1016 You only want to use 100% Nitrogen. Adding oxygen will oxygenate it which makes it go stale faster, and adding carbon dioxide adds carbonic acid which isn’t good for the flavor of coffee either. 100% Food Grade Nitrogen is the way to go. Good luck! -Cheers to coffee cups ☕️

[@djelloulzaidi1016]

@@LeadersBeverageConsulting thanks