The tournament-style competition took place over three days, and consisted of 29 head-to-head matches across eight flights of tasting to determine which entries advanced to the following rounds.
The two types of brews were judged separately because of their distinct differences in taste, dispensing method and appearance. Nitro cold brew is infused with nitrogen gas, which pushes the liquid through a draft line, and creates a thicker, foamier texture with a visual cascading effect after the brew is poured. Still cold brew is simply served using anything with a spout, has no carbonation and can be served over ice.
And America's Best Cold Brews Are...
And America’s best Nitro cold brew coffee belongs to Colectivo Coffee, which roasts in Milwaukee, WI and developed its brew in partnership with 3 Sheeps Brewing. Colectivo developed a method which maintains some of the sweetness and brightness that can be lost in other cold brewed coffees.
The runner-up in the Nitro category is a one-man-operation. Justin Doggett created his own version of Kyoto-style Cold Brew, called Kyoto Black, by building a custom brewer to make improvements in water flow, filtration and coffee grind. Kyoto cold brew is made in small three-liter batches, one drop at a time, as opposed to steeping coffee grounds. Justin used a blend of dark roasted Brazilian and medium roasted Guatemala beans for a strong, sweet, thick and smooth brew.
Click here to view the final competition bracket.
Cold Brew's Cleaning Challenge
To address these issues, Urnex has introduced 1-2-Cold Brew, a cleaning and sanitizing kit for every method of making and serving cold brew. It's an easy and effective way to ensure every batch served is safe and delicious. And no matter the style, origin or flavor of brew, the best coffee is always made with a clean machine.