Cold Brew Kegs; your office cup of joe will never be the same.
This summer Joyride has taken the quality of New York office coffee to whole other level with the launch of our Iced Coffee Cold Brew Kegerators. Our brewed-to-order, single-origin cold brew concentrate is now available in 5-gallon kegs on tap, along side our still available 1-gallon cold brew glass growlers.
Our office coffee customers have been loving the cold brew kegerators because it’s so easy to serve, space efficient and flexible through its mobility (all you need is to roll it near an outlet), not to mention that the coffee is also just so damn good!
We’ve really enjoyed watching our customers’ reactions on Instagram/Twitter/Facebook as they wax poetically and energetically about the kegs. We especially enjoyed this Vine put together by a fabulous employee at Fab (REFRESH THE PAGE TO GET THE VINE TWEET TO LOAD):
— Fab (@Fab) June 17, 2013
And, just in case one vine wasn’t enough. Here’s another, this time at the offices of Gawker:
Just couldn’t resist the most recent vine addition, this time from Gilt:
For those curious about Joyride’s philosophy of cold brewing, we can start with our shorter than usual brew cycle of just under 12 hours; most places brew for 12-16 hours, though we’ve found that while it deepens the concentrate, it also imparts a bitterness not experienced in the sub 12 hour cycle. We use the same great coffees we deliver to offices, 100% freshly roasted single origin coffees by our roaster partners including Stumptown (Costa Rica Montes de Oro), Counter Culture (Honduras Finca El Punete), and Joe (House: a Mexico and Guatemala blend).
Our favorite growing region to use in cold brewing is Latin/Central American coffees. Their characteristic chocolate notes really stand out in cold brew form. We find that the citrus flavors and more subtle African coffees, while fruit-forward, nevertheless don’t translate as well in cold brew. We believe this is due to the extraction being rooted in a long brew duration, rather than the heat and turbulence of traditional brewing. In fact the water we use comes out cool straight from of our carbon filtered tap and is never heated, which accounts for why cold brewed coffee has half the acidity of hot brewed coffee. Once we finish the brew and tap into kegs and growlers, we then pressurize them using nitrogen before refrigerating them. Nitrogen not only acts as the pressurizing agent to push out the brew once it’s hooked up to a tap, but it also serves as a preservative, keeping the contents of a refrigerated and pressurized keg fresh for well over a month. That’s all for now. We hope you do try out our cold brew, which we find to be more subtle in flavor than most cold brews available on the market. If you’ve only ever had blend based brews, you’re in for a treat with our single origin cold brew coffee.