BY LENEL MATTEK
Florida has warm weather year-round, so what could be better than a cold-brew coffee that is lighter in taste than any other cold coffee? South Florida Nitro Coffee is airy, and its texture feels as if you already added a milky creamer.
Daniel Choiseul founded Relentless Roasters, a Miami specialty coffee, in 2013. He brews Nitro Coffee using beans from his family’s farm outside the country. He uses nitrogen gas to infuse the coffee. The pressure shapes the beverage and result is a whole new taste. Nitro Coffee has two to three times the amount of caffeine as normal coffee and is a lot lighter and less acidic, he said.
In Miami, the coffee is sold at Grazianos, SproutWynwood Diner, Barley, Ms. Cheezious, Sweetness Bakeshop, Wynwood Café, Healthnut Café, Uvaggio Wine Bar, Miami Smokers, Warped, Limited Edition Café, Rise Enterprise and The Salty Doughnut.
Joel Davis founded Commune + Co. in Ybor City. The coffee shop, with a soon-to-be fleet of trikes, specializes in the service and wholesale distribution of a similar beverage, Pressure Brew.
“‘Nitro Coffee’ speaks to the service method of pouring cold coffee from a nitrogen-tapped keg system, much like you would be accustomed to being served a stout beer like Guinness,” he said. “We developed Pressure Brew to highlight the natural nuance, sweetness and character of some of the best coffee the world has to offer.” he said.
Why develop a different way of serving cold coffee when it’s available at places such as Dunkin’ Donuts?
“Pressure Brew engages all of your senses in a coffee-drinking experience, which is an excellent opportunity for customers to experience a quality product,” he said.
Nitro coffee has been a game changer for the iced coffee drinking market in more ways than one.
“It has definitely progresses the iced coffee drinking market,” Davis said. “It’s an attractive experience, so more people are willing to give cold coffee a shot. I hope that it encourages new and better cold coffee products as the traditional cold brew just isn’t cutting it for those interested in what their consuming and where it came from.”
Davis said people want to know more about the products they consume.
“If you care about where your food comes from and what ingredients and how fresh they are going into your cocktails, then be conscious of the coffee you’re consuming too,” he said. “How was it made? Better yet, where was it grown? How was it processed? Who imported it and roasted it? These things matter in a growing coffee culture and affect the quality of what you can experience in a cup.”
For more info on Commune & Co. visit: www.communeandco.com
ALL PHOTOS TAKEN FROM RELENTLESS ROASTERS INSTAGRAM @RELENTLESSROASTERS