Keurig Cold Brew Process Explained
Over at the Winnipeg Free Press there’s an interesting snippet on how Keurig Cold will work.
Unlike his competitor, Glorieux said Keurig Cold simplifies the process by cooling down the water as it pumps it through the machine, while it combines the syrup and carbonation that pour into the glass.
The process will be much more like a Nespresso or Tassimo that uses heat coils to instantly heat water as it's brewing. Keurig Cold will use cooling coils to instantly chill water as it's brewing. It’s like a pod-based single serve mini fridge of sorts. What’s interesting is the fact you’ll need to plug in Keurig Cold, and this makes us think Sodastream fans will likely object to doing so (even though the premium top of the line electronic Sodastream does in fact require a power source too).
Everything will become much more crystal clear (or Coke colored) this fall in 2015 when Keurig Cold finally launches.
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Posted by Jay Brewer at January 29, 2015 4:40 AM
I pretty much gave up soda a number of years ago, to cut down on sugar. If I want soda nowadays, I can make my own already. I have carbonator caps that screw onto a PET bottle, my own sweetener that isn't sugar (or Splenda, or Aspartame, or Stevia, or anything containing fructose) and plenty of soda flavor extracts. I also have a 20-lb CO2 tank with a regulator, hose, and ball-lock snap-on connector. Just start with a bottle of water that's been in the fridge, add sweet and flavor, connect to the hose and turn on the CO2. Shake it up to dissolve the gas in the cold water, then disconnect it and put the cap back on, put it in the fridge to latch onto the gas tighter.
Back when I could have sugar, I used to make my own soda using natural carbonation. I had several different types of champagne yeast that would do a very nice job of adding fizz and the flavor meshed nicely with my soda flavors, some of which I made myself instead of using an extract. One was a cinnamon ginger beer that was utterly delicious, and another tasted just like key lime pie, complete with both filling and crust notes.
*If* true, meaning that it has some combination of compressor and/or heat exchange cooling then I am an instant buy.
Brewing over ice is a no go/nosell for me as it simply doesn't offer me any advantages.
I do love the concept, and since it's only me I'd be buying for I'm not likely to want drink after drink.
For repetitive drink making I could see a time delay not acceptable.
It would go in my basement and no need for Tom to walk upstairs to get some cold tonic water for his gin.