Cold-drip. While its name doesn’t sound so inviting, it’s terribly cool. Painstakingly made by slowly dripping cold, filtered water through lightly roasted ground coffee for ten hours, the result is a full-flavored coffee without the acidic oils typically found in coffee extracted at higher temperatures. The result: A subtle taste, with low acidity and less bitterness.
Nitro coffee. A coffee that’s a touch of science and a bit of beer. Nitro coffee is a slightly bubbly, ice-coffee on tap. It’s treated with nitrogen and/or carbon dioxide, under high pressure, then chilled in a keg and served with a foamy head like a Guinness. The result: A sweet, creamy and less acidic summer-ready cold coffee. It seems Americans like bubbles with their coffee lately. There’s also the naturally effervescent Coffer, a fermented cold-brew coffee packaged in a beer bottle available in Texas, or the trend of drinking shots of espresso with a sparkling water chaser.
Pour-over. This is some of the best coffee out there. Evidently, green tea isn’t the only caffeinated treat the Japanese have exported. Imagine a tea bag filled with ground coffee, and you basically have the idea. Except the bag is cradled in a filter paper stand and is suspended over a mug. You just pour boiling water over it and it’s ready. The result: an ultra light, subtle brew.
