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Specialty Coffee: Cold Brew, Nitro and Pour-Over

Why cold brew tastes smoother, how nitro coffee gets that creamy head, and what 'third wave' coffee really means. Brew up your knowledge.

10 questions~5 minen
Q1 / 10
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Cold brew is brewed by:

📚 See all answers + explanations

  1. Q1. Cold brew is brewed by:

    • Brewing hot coffee then chilling it
    • Steeping coarse grounds in cold water for 12-24 hours
    • Pulling espresso over ice
    • Freeze-distilling hot coffee
    Cold brew is made by steeping coarse coffee grounds in cold or room-temperature water for 12-24 hours, then filtering. There's no heat, which makes it different from iced coffee (which is hot-brewed and then cooled).

  2. Q2. Cold brew tastes smoother and less bitter than hot coffee mainly because:

    • It has less caffeine
    • Cold water extracts fewer bitter acids and oils
    • It is sweetened
    • It uses different beans
    Hot water extracts more bitter chlorogenic acids and aromatic oils. Cold extraction is slower and pulls more soluble sugars and less acidity, giving a naturally sweeter, smoother cup.

  3. Q3. Nitro coffee gets its creamy head from:

    • Dairy milk
    • Nitrogen gas pushed through a stout faucet
    • CO2 like a soda
    • Whipped cream
    Nitro coffee is cold brew charged with nitrogen gas and dispensed through a pressurized stout-style faucet with a restrictor plate. The tiny nitrogen bubbles create the velvety cascading head, just like Guinness.

  4. Q4. What is meant by 'third wave coffee'?

    • A type of espresso machine
    • A movement treating coffee as artisanal, like wine, with single-origin transparency
    • A subscription model
    • Decaf coffee
    The third wave (named by Trish Rothgeb in 2002) treats coffee as a craft product. It emphasizes single-origin beans, direct trade, light roasting and brewing methods that highlight terroir.

  5. Q5. Which brewing method drips hot water slowly through coffee grounds in a paper filter?

    • Aeropress
    • Pour-over (V60, Chemex)
    • Moka pot
    • French press
    Pour-over methods like the Hario V60 or Chemex pour hot water in a controlled spiral over a paper-filtered cone of grounds. The result is a clean, bright cup that highlights origin flavor notes.

  6. Q6. Espresso is defined by which key parameters?

    • Boiling water poured on grounds
    • About 9 bars of pressure pushing 90-95 °C water through fine grounds in 25-30 seconds
    • Cold extraction with pressure
    • Steaming milk only
    A traditional shot of espresso pushes water at 9 bars of pressure through about 18-20 g of finely ground coffee at 90-95 °C, extracting in 25-30 seconds. The result is a concentrated shot with a layer of crema on top.

  7. Q7. Crema on espresso is:

    • Milk foam
    • Emulsified oils and CO2 from fresh beans
    • Whipped cream added after
    • Espresso powder
    Crema is a thin layer of emulsified oils and dissolved CO2 created by high pressure forcing water through fresh, well-roasted coffee. Lack of crema usually means stale beans or wrong grind.

  8. Q8. Arabica beans differ from Robusta beans mainly because Arabica:

    • Has more caffeine
    • Has less caffeine and more nuanced flavor
    • Grows at sea level only
    • Is always dark roasted
    Arabica has roughly half the caffeine of Robusta (~1.5% vs ~2.7%) and a more complex, fruity, sweeter flavor. Robusta is hardier, cheaper, more bitter and is often used in commercial espresso blends.

  9. Q9. Which dalgona-style coffee went viral on TikTok in 2020?

    • Whipped instant coffee + sugar + hot water over milk
    • Cold brew with maple syrup
    • Espresso tonic
    • Iced flat white
    Dalgona coffee is whipped instant coffee, sugar and hot water beaten until it forms a fluffy caramel-colored foam, then spooned over cold milk. It exploded on TikTok in spring 2020 during lockdown.

  10. Q10. Roughly how much caffeine is in a 16 oz cold brew compared to a typical 16 oz iced coffee?

    • Half
    • About the same
    • Often 2-3 times more
    • Five times less
    Cold brew is brewed as a strong concentrate, so even when diluted, a 16 oz cold brew often contains 200-300 mg of caffeine versus around 165 mg in a similar size iced coffee. The smoothness is deceiving.

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