Cold brew served with a cream siphon to achieve a creamy texture and a bubble cascade, without bar tap.
By Equipo Cocinoa
What you need
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Method
Have a cold brew concentrate ready (Cold brew recipe) and dilute it 1: 1 with cold water to have 300 ml of coffee ready to drink.
Pour it into a 0.5 l siphon without exceeding two-thirds of its capacity and close well.
Load a single capsule following the manufacturer's instructions and shake with force about 30 seconds.
Let rest 30 seconds and serve face down in a high glass, without ice, to see the waterfall.
Before you open the siphon, let out all the remaining gas.
Tips and warnings
With N-O capsules (cream capsules) the bubble is bigger and less stable than in a bar nitro, and the coffee tastes something sweeter. Pure nitrogen (N) needs a compatible siphon.
- Safety: use only food capsules, respect the manufacturer's limits, do not overfill the siphon and never heat it.
- A siphon costs about €30-60 (indicative price).
One last thing
Bubble cascade at home and no bar tap. If you've heard of glory, one more bubble: a ko‑fi.