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