Gary and Sam talk there experience with cold brew over the last 9 years and how the industry has changed
What you'll learn:
Light vs. dark roast for cold brew (and why light is tricky)
Nitro coffee: what it did well, why costs & ice ruined it in many shops
The "all-cold" future: energy drinks, cold-foam, and whether cafés even need espresso for iced menus
How to start cold brew cheaply (pitcher + filter + overnight) and how we scaled with bright tanks
