I’ve never been a fan of iced coffee. It’s usually an over-priced, watered-down concoction of espresso/brewed coffee, milk and ice. No thanks.
But when a group of students ahead of me, at Walla Walla Roastery, all order nitro cold brews, I’m intrigued. The barista explains that here it’s a three-day-plus process of cold brewing and filtering the coffee, which is then infused with nitrogen (removing impurities), poured from a beer-style tap and topped with a shot of cream. Continue reading