Cold brew is red hot, the "it" drink this summer. One Seattle coffee house collaborated with a micro-roaster to come up with the smoothest version of that intensely flavored drink.
True North Coffee Roasters owners Maine and John Hofius connected with Cafe Barjot's Wylie Bush shortly before he opened his second place last summer, and played around with the way to serve cold brew. "At first, we had them in plastic bottles, but then we came up with the idea of adding a tap," said Wylie, whose Joe Bar is a Capitol Hill icon. John Hofius developed a system for serving it from a keg that infuses nitrogen into the cold brew, much like the way Guinness is poured. Other coffee houses pour cold brew, but there's nothing quite like the cold brew that comes out of this tap, which is why the details of how it works are a closely held secret. "We don't talk about it," said Maine.
That's understandable. It's intensely competitive out there in the espresso world. And one more reason Cafe Barjot has an extra edge? The gorgeous pastries coming out of its teeny kitchen, scones, muffins and croissants that go so well when eaten alongside the excellent cold brew that's become a huge customer favorite. "People keep asking if we'll keep serving it after summer. We're considering it," said Wylie.
If you want to try a DIY version of basic cold brew, check out this recipe.