“Even a blind squirrel finds a nut every once in a while.”
-Southern Proverb (I guess or my kinfolk just made it up.)
I have been known to say that in the past to folks when something good works out… usually even better than planned. This is certainly the case with our recently released Nitro Coffee. We discovered “nitro” about 9-12 months ago and the seed was planted. Micah began thinking how cool it would be to have something like that in McDonough. Why does all the cool stuff always start in CA or NYC and maybe it does and maybe it doesn’t even make it to the ATL… certainly never to McDonough, right?
Well, he set out to change that in the Fall of last year. He began working on a plan to bring “nitro” to our little cozy shop. What started out as a small idea quickly grew into a “what was I thinking” sort of project. It seems straightforward enough, right?
Just brew come cofeee.
Toss it into a keg.
Whoa… not so fast. Here’s the condensed version. There are a lot of ways you can brew coffee. There are a lot of different coffees you can use. Some ways to brew make a concentrate that you have to dilute but to what ratio do we use? What equipment do we use? How do we serve it? What gas do we use to pressurize the tanks and dispense? Where can I get all this stuff I need? What happened to the taste between cupping, brewing and serving? It changed a lot for sure! I think it is a safe bet that we drank a LOT of nitro coffee just trying to get the process developed and trying to answer all these questions. There were, in fact, a few times that we almost wanted to wave the white flag of surrender on “nitro”. The coffee world is a curious one in that there is so much creativity in it there is just simply no simple way to write or provide directions easily so you sort of have to make your own pathway. That’s part of the journey!
Nitro is basically a coffee served through a stout faucet to create a cascade of bubbles which in turn gives the black coffee a slightly sweet, creamy taste without cream or sugar. At Queen Bee, we use a dark roasted blend that we make in house and cold brew it for 18-24 hours. This results in a very smooth strong base to begin our nitro development. The brewed coffee is then filtered and diluted to the desired strength and kegged and stored under high pressure nitrogen. After a designated time, the nitro coffee is then served through a stout faucet under high pressure nitrogen to deliver an incredibly delicious drink that will surely give you the desire to come back for more.
As part of this product development, we also implemented a method to serve all of our iced coffees on tap. We serve our Panama Joe (caramel, vanilla mousse and island rum flavoring), Seasonal Iced Coffee as well as our Black Iced (flash brewed) coffees on tap.
We’d love to serve you one soon so drop by the shop and sit a spell with us….
Here are a few of the moments shared with us over the past week since we released our Nitro Coffee. “it’s a beer drinker’s coffee” “Chocolate-y” “I don’t drink black coffee… but this is good.” “I had the shakes for hours.” “It’s like drugs but legal.” “It’s like a Guinness.” “I couldn’t wait to come back to get another one.” #beer #notbeer #LocalCoffeeShop #PushingTheEnvelope #neversettle #ILoveMcDonough #nitro #nitrocoldbrew #QueenBeeCoffeeCompany #McDonoughGA 📷: @princi_pal @hai.maybe @morgan_holley @buffalomo @leahnsims @kathleentierney @drewfoster_ @potayto9 edited by QBCC