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With a smooth texture and beer-like head, nitro cold brew continues to hit high notes with coffee drinkers worldwide. In fact, recent reports reveal nitro cold brew hitting a staggering 904% menu increase over the last four years.
Traditionally, serving nitro-infused drinks typically means investing in inefficient systems. Nitro setups can be cumbersome and generate waste, which may conflict with other environmentally-conscious business practices around the café, like composting spent grounds or reducing plastic usage.
We spoke to Murthy Tata, an inventor, chemical engineer, and founder of NitroBrew, to learn about the inefficiencies of serving nitro coffees and what cafe owners can do to eliminate the environmental costs of offering these drinks.
Full article on FreshCup : https://freshcup.com/the-sustainability-dilemma-of-nitro-cold-brew-coffee/