This morning South Park’s Ghostlight Coffee becomes the first Dayton beanery to put cold-brew coffee on draft. A concept borrowed from the bar rooms, the tap injection of nitrous oxide that gives beer a smoother, creamier feel (as opposed to typical carbonation which adds fizz and bubbles) and apparently it does the same for coffee.
A growing trend, started in Seattle, Ghostlight owner Shane Anderson shares he’s “the 2nd Ohio location to bring in a kegerator to offer the Cold Brew, which comes out like a Guinness. It’s going to take a little time to get the brew exactly right, but we’re excited to introduce this concept. Down the road I’m looking forward to experimenting with ciders and more.” In a town that’s welcomed the microbreweries with open arms, coffee from a tap just seems a natural! Just think about it, you can grab a growler of coffee for the morning and then a locally made IPA for an early evening treat.
Here’s a California coffee shops explanation of the process:
[yframe url=’http://www.youtube.com/watch?v=zBj3mK4yPwg’]
