Coffee dispenser from keg to tap
Draft coffee and nitro coffee dispensing systems generally include the following components:
1. Coffee keg or alternative container: Holds the prepared coffee, which may be cold brew or nitro coffee, ready to be dispensed.
2. Pressurization system: Uses gas—usually carbon dioxide (CO2) for cold brew and nitrogen (N2) for nitro coffee—to pressurize the keg and push the coffee to the tap.
3. Tubing and fittings: Carry the coffee from the keg or container to the dispensing tap.
4. Dispensing tap: Allows you to serve the coffee in a controlled way, with the right texture and appearance.
5. Chiller: Maintains the proper coffee temperature along the entire line and throughout the dispensing process.
1. Cold brew: A coffee preparation made by extracting ground coffee with cold or room-temperature water over an extended period (typically 12–24 hours). The result is a smooth coffee, less acidic and with a flavor profile different from traditional hot coffee.
2. Nitro coffee: Cold brew coffee infused with nitrogen (N2) at high pressure. The nitrogen gives the coffee a smooth, creamy texture similar to whipped cream or foam. Nitro coffee is usually served without ice and without added sugar or dairy, as its flavor is naturally sweet and smooth.
1. Speed and efficiency: Dispensing coffee and nitro coffee on tap allows you to serve customers quickly, which is especially useful in high-volume service environments.
2. Quality and consistency: The dispensing system ensures that every cup of coffee has the same quality, flavor and texture.
3. Waste reduction: By using reusable kegs or containers, you reduce packaging waste such as coffee capsules and cardboard cartons.
4. Unique experience: Serving coffee and nitro coffee on tap offers customers a novel, appealing experience, which can increase sales and popularity.
Nitro coffee on tap and kegged coffee on draft is a method of serving cold‑brewed coffee that has been infused with nitrogen and stored in kegs or similar containers. When the coffee is dispensed through a specific filtered tap, it creates a creamy texture and an appearance similar to a draught stout.
The key components of a nitro coffee dispensing system include the keg or container of cold‑brewed coffee, a pressure regulator, a nitrogen gas cylinder, suitable tubing and fittings, and a specific nitro coffee tap with filter, which usually features a restrictor nozzle to create the desired texture.
The main difference between nitro coffee and regular cold brew is the addition of nitrogen to the coffee, which gives it a creamy, smooth texture and a foamy appearance similar to a draught stout. In addition, nitro coffee is dispensed through a tap instead of being poured directly from a container or bottle.
Yes, you need a specific tap to dispense nitro coffee. These taps usually feature a restrictor nozzle that forces the coffee through tiny holes, creating the characteristic creamy, foamy texture of nitro coffee.
The gas used to infuse nitro coffee is nitrogen (N2). Nitrogen is an inert gas that does not react with the coffee, cannot carbonate it, and provides the desired texture and appearance without affecting the flavour.
The shelf life of nitro coffee in a keg can vary depending on storage conditions and the coffee used. However, you can generally expect kegged nitro coffee to maintain its quality and freshness for several weeks if stored properly.
It’s important to carry out regular maintenance on a ground coffee dispenser, including cleaning and sanitising the lines and taps, checking fittings and seals, and monitoring the nitrogen cylinder to ensure proper and consistent pressure.