VMCT Launches Nitro Cold Brew Coffee on Tap in Colorado

Vail Mountain Coffee and Tea (VMCT), one of the highest altitude coffee roasters in the world, is bringing “Craft Draft Nitro Cold Brew” coffee to Colorado.

Craig Arseneau and Chris Chantler, co-founders of VMCT, have invested time and effort to change the way their customers enjoy iced coffee.The company’s Nitro Cold Brew coffee is brewed with a highly specialized process and then charged into five-gallon kegs under pres­surized nitrogen. This nitrogen charge brings out all of the coffee’s natural sweetness and creates a creamy, smooth finish, similar to a Guinness beer. VMCT’s nitrogen method is the newest and most exciting trend in the era of cold brewed coffee.

Nitro Cold Brew on tap @ Inxpot, Ketstone, COArseneau’s and Chantler’s passion and dedi­cation to produce the highest quality coffee, while providing their customers nothing but top-notch service, is widely known. “Nitro coffee has 25% more caffeine than the tradi­tional cup of hot brewed coffee” states Arseneau. “There is a quicker hit of energy that has to do more with the brewing process.” “We are thrilled to bring this new coffee expe­rience to the valley that will drive coffee sales through the hot summer months.” said Chantler.

Vail Mountain Coffee and Tea was founded in 1989 in Vail, Colorado. Chris and
Nitro Cold Brew on tap @ Westside Cafe, Vail, COCraig, were early pioneers in Colorado’s specialty coffee movement. Situated at 8,000 feet in historic Minturn, Colorado, Vail Mountain Coffee & Tea is one of the highest altitude coffee roasters in the world.The deep bound moisture in its coffee vaporizes and expands at substan­tially lower temper­a­tures due to the low atmos­pheric pressure. Roasting times and temper­a­tures are unique, which creates excep­tionally deep, rich flavor profiles, intense aromas and smoother lower acidic coffees. The company calls this roasting process its “high altitude advantage.”

Nitro Cold Brewed Coffee is the ideal summer beverage. With its natu­rally balanced flavor and creamy texture, you’ll find theres no need to add the usual cream, sugar and ice — it’s perfect on it’s own.

Written by Craig Arseneau