ful scent from the steam.
mouth feel.”
“It smells great but through the boiling process you are burning off the natural caffeine and sugar,” says Kyle. With cold brew, the process calls for a 24-hour steep in an airtight container (Nitro Bros uses kegs) so the natural ingredients remain in the product.
With product in-keg, as it were, they hit the ground rolling – on a bike. Wanting to “bring the culture” to the client, by May of 2017, they suited up a tricycle and peddled their wares. Literally.
“That was our initial business plan,” said David
Piotto. “To sell coffee off the nitro trike – and things changed drastically after that.” Which it had to. The boys of the brew had successfully, much to their surprise, become one of the top sellers at that season’s beer festival. To their credit, they took it all with realistic expectations, best suited for a young business. “We thought that was it – we were going to be ‘Oprah’ rich.”
“It smells great but through the boiling process you are burning off the natural caffeine and sugar,” “After we keg the cold brew, we charge it with nitrogen, like Guinness, so when it’s poured out, you get that lovely cascading effect – visually beautiful,” he continues. “A caffeine cloud that looks like cream in the coffee and gives a creamy
For a moment.
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SPOTLIGHT ON BUSINESS MAGAZINE • JANUARY 2020
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