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USA-COFFEE/SUMMER
RTX1MSL0 
August 03, 2015 
A Guy & Gallard cafeteria employee serves a nitrogen-infused cold brew coffee from Brooklyn-based roaster... 
New York, UNITED STATES 
A Guy & Gallard cafeteria employee serves a nitrogen-infused cold brew coffee from Brooklyn-based roaster... 
A Guy & Gallard cafeteria employee serves a nitrogen-infused cold brew coffee from Brooklyn-based roaster Gillies Coffee out of a tap at its cafeteria in New York July 31, 2015. Hector Mai, manager of a Guy & Gallard cafeteria in midtown Manhattan, began serving cold brew this summer and has already noticed iced tea sales declining. Cold brew is made by steeping fresh ground coffee in cold water for between 12 and 24 hours, while traditional iced coffee is made by cooling hot-brewed coffee and serving it over ice. The cool temperature and lack of movement, however, mean not as much flavor and strength is extracted from each bean compared to hot or traditional iced coffee, prompting some roasters to use a larger dose of ground coffee in cold brew blends. To Match Insight USA-COFFEE/SUMMER Picture taken July 31, 2015. REUTERS/Eduardo Munoz 
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