{"id":112,"date":"2025-12-13T19:51:57","date_gmt":"2025-12-13T19:51:57","guid":{"rendered":"https:\/\/lokalcoldbrew.com\/blog\/cold-brew-vs-nitro-coffee\/"},"modified":"2025-12-13T19:51:59","modified_gmt":"2025-12-13T19:51:59","slug":"cold-brew-vs-nitro-coffee","status":"publish","type":"post","link":"https:\/\/saborlatinorestaurantchicago.com\/blog\/cold-brew-vs-nitro-coffee\/","title":{"rendered":"Cold Brew vs Nitro Coffee"},"content":{"rendered":"

We set the stage with a practical comparison of two popular cold coffee styles and why the difference matters for taste and mouthfeel.<\/p>\n

\n

Both drinks start with grounds and water, but the process splits quickly. One relies on a long, cool steep that yields a milder, sweeter concentrate. The other layers a nitrogen infusion to create a creamy, draught-like texture and foamy head.<\/p>\n

In this short guide we\u2019ll cover brewing methods, texture and flavor differences, caffeine expectations, and the best way to enjoy each drink at home or on tap. We also clarify where iced coffee fits in, since it is brewed hot then chilled and can taste brighter or more acidic.<\/p>\n

By the end you\u2019ll order faster from a menu, pick the right gear, and plan a week of cold drinks with confidence.<\/p>\n

What we mean by cold coffee today<\/h2>\n

When someone asks for a chilled cup, they might mean three different things\u2014each made with its own process and serving style.<\/p>\n

First, iced drinks start with hot water and a fast brew, then cool quickly; methods like the Japanese pour-over brew directly over ice to lock in bright notes. This option is fast and often more acidic than slow methods.<\/p>\n

Iced, slow-steep, and nitrogen-poured options<\/h3>\n

Slow-steep concentrate soaks coarse grounds in room-temperature water for 12\u201324 hours. The result is a sweeter, less acidic base that is usually diluted with water or milk.<\/p>\n

Nitrogen-infused servings start with the same concentrate but add nitrogen for a draught-like pour and a creamy texture. They are usually served without ice to protect the foamy head.<\/p>\n\n\n\n\n\n
Style<\/th>\nMethod<\/th>\nServe<\/th>\n<\/tr>\n
Iced<\/td>\nHot brew then cool<\/td>\nOver ice<\/td>\n<\/tr>\n
Regular cold brew<\/td>\nLong steep (12\u201324 hours)<\/td>\nDilute with water or milk<\/td>\n<\/tr>\n
Nitro cold brew<\/td>\nConcentrate + nitrogen on tap<\/td>\nUsually without ice<\/td>\n<\/tr>\n<\/table>\n

On a menu, wording matters: order iced for speed, regular cold brew for smoothness, or nitro cold if you want a creamy, theatrical pour. Note that concentrates can raise caffeine per ounce before dilution; we\u2019ll unpack that next.<\/p>\n

Cold Brew vs Nitro Coffee: the key differences at a glance<\/h2>\n

We map the sensory gaps between a slow-steep concentrate and its nitrogen-touched counterpart to help you choose by feel and look. Below we focus on texture, perceived sweetness, and the theatrical pour that defines nitro service.<\/p>\n

Texture and mouthfeel<\/h3>\n

Regular cold brew yields a smooth, low-acid body from long steeping in room-temperature water. The result is easy on the palate and often seems sweeter without added sugar.<\/p>\n

Nitro deliveries add tiny nitrogen bubbles that transform that same base into a creamy texture and velvety mouthfeel. The gas changes how the drink coats the tongue more than it alters flavors.<\/p>\n

Flavor and sweetness perception<\/h3>\n

The slow extraction softens bitterness and brings forward chocolatey or nutty notes. Dilution with water or milk shifts strength and perceived sweetness.<\/p>\n

Nitro offers a lifted sweetness and slight acidity perception because aeration loosens the body. Remember: the nitrogen adds texture, not caffeine.<\/p>\n

Presentation and the cascade effect<\/h3>\n

Nitro pours from a tap and produces a cascade of microbubbles that settle into a tight, foamy head like a draught beer. This visual drama is often why people order nitro cold rather than a clear, iced glass.<\/p>\n

\n

    \n
  • Choose regular cold brew for a clear, smooth cup over ice.<\/li>\n
  • Choose nitro for a creamy, opaque pour with a persistent head and rounded feel.<\/li>\n
  • Caffeine can feel higher in nitro at cafes due to concentrate choices, though the infusion itself does not raise caffeine.<\/li>\n<\/ul>\n\n\n\n\n\n\n
    Feature<\/th>\nRegular cold brew<\/th>\nNitro cold<\/th>\n<\/tr>\n
    Texture<\/td>\nSmooth, light body<\/td>\nVelvety, creamy texture<\/td>\n<\/tr>\n
    Visual<\/td>\nClear, often served over ice<\/td>\nOpaque, cascading pour with foamy head<\/td>\n<\/tr>\n
    Flavor perception<\/td>\nSweeter, low acidity<\/td>\nLifted sweetness, slight brightness<\/td>\n<\/tr>\n
    Typical serve<\/td>\nDiluted with water or milk<\/td>\nUsually served without ice from tap<\/td>\n<\/tr>\n<\/table>\n

    In short, the difference is mostly experiential: one favors clarity and simple sweet notes, the other delivers a plush mouthfeel and a show-stopping pour.<\/p>\n

    How cold brew is made and why it tastes smoother<\/h2>\n

    We walk through the step-by-step method that turns coarse grounds and cold water into a mellow, low-acid concentrate.<\/p>\n

    Steep, strain, and decide strength<\/h3>\n

    Start by mixing coarse ground coffee with room-temperature or cold water. Let the mix sit for 12\u201324 hours; longer time pulls more soluble flavors without using hot water.<\/p>\n

    Concentrate versus ready-to-drink<\/h3>\n

    A higher grounds-to-water ratio yields a concentrate meant to be diluted. We add water, ice, or milk to taste for a ready-to-drink cup.<\/p>\n

      \n
    • Process: stir coarse grounds, steep 12\u201324 hours, then filter.<\/li>\n
    • Filtration choices (mesh, cloth, or paper) affect clarity and mouthfeel.<\/li>\n
    • Grind size and ratio control bitterness, strength, and caffeine per ounce.<\/li>\n<\/ul>\n\n\n\n\n
      Type<\/th>\nRatio<\/th>\nServe<\/th>\n<\/tr>\n
      Concentrate<\/td>\nHigher grounds : water<\/td>\nDilute with water, ice, or milk<\/td>\n<\/tr>\n
      Ready-to-drink<\/td>\nLower grounds : water<\/td>\nServe over ice or straight<\/td>\n<\/tr>\n<\/table>\n

      Because extraction happens at low temperature, the brew pulls fewer bright acids and bitter oils. The result is a smooth texture and sweeter perceived flavors.<\/p>\n

      Small tweaks\u2014like adding a cinnamon stick during steeping\u2014can enhance flavors without extra sugar. And while nitro offers a showy pour, it always starts with this same made steeping base.<\/p>\n

      What makes nitro cold brew different beyond the brew<\/h2>\n

      The leap from concentrate to that silky, cascading pour happens in the keg and at the tap. We focus on the technical steps that turn a mellow concentrate into a velvety, draught-style drink.<\/p>\n

      From concentrate to keg and pressurized service<\/h3>\n

      First, we transfer the concentrate into a keg and seal it. Then operators pressurize the vessel with nitrogen gas to set infusion and storage pressure.<\/p>\n

      Pressure and flow control at the tap are vital. They keep the pour steady and preserve the signature texture.<\/p>\n

      \"A<\/p>\n

      Tiny nitrogen bubbles, foam, and the cascade<\/h3>\n

      As the drink flows, dissolved nitrogen flashes into tiny nitrogen bubbles. That creates the cascade and a tight foamy head like a draught beer.<\/p>\n

      Because the gas is nitrogen, not CO2, the pour feels creamy rather than fizzy. The result is dense mouthfeel without prickly carbonation.<\/p>\n

      Cans, portability, and quality cues<\/h3>\n

      Canned versions hold nitrogen under pressure so the texture travels well. A good can reproduces a version of the tap cascade at home.<\/p>\n\n\n\n\n\n
      Format<\/th>\nBenefit<\/th>\nQuality cue<\/th>\n<\/tr>\n
      On tap<\/td>\nPeak texture and show<\/td>\nTight head, cascade<\/td>\n<\/tr>\n
      Can<\/td>\nPortable, consistent<\/td>\nStable nitrogenation<\/td>\n<\/tr>\n
      Keg storage<\/td>\nControlled pressure<\/td>\nEven mouthfeel<\/td>\n<\/tr>\n<\/table>\n

      Remember: the nitrogen infusion does not change caffeine levels. Texture and theater are the upgrade, and milk often becomes optional due to the creamy gas-driven body.<\/p>\n

      Caffeine, acidity, and comfort: separating myths from reality<\/h2>\n

      Here we untangle caffeine claims and digestion concerns so you can pick the right chilled drink for your routine.<\/p>\n

      Does nitro raise caffeine levels?<\/h3>\n

      Nitrogen does not add caffeine. The gas only changes mouthfeel and the pour. Higher measured caffeine in some nitro servings comes from stronger recipes or less dilution.<\/p>\n

      For example, a 12\u2011ounce regular cold brew coffee might test near 155 mg, while a 12\u2011ounce nitro sample can read around 215 mg at some shops. That difference reflects concentration choices, not the infusion.<\/p>\n

      Why slow-steeped drinks feel gentler<\/h3>\n

      Low-temperature brewing pulls fewer bright acids and bitter oils. The result is a smoother taste and a cup that many people find easier on the stomach.<\/p>\n

        \n
      • Concentrates pack more caffeine per ounce, but dilution with water or milk reduces that per\u2011cup total.<\/li>\n
      • Smoother mouthfeel can cut the urge to add sugar or milk.<\/li>\n
      • Pick strength and serving time to match your caffeine sensitivity and routine.<\/li>\n<\/ul>\n\n\n\n\n\n
        Factor<\/th>\nWhat affects it<\/th>\nPractical note<\/th>\n<\/tr>\n
        Caffeine<\/td>\nRecipe strength, dilution<\/td>\nAdjust with water or milk<\/td>\n<\/tr>\n
        Acidity<\/td>\nTemperature and time<\/td>\nCold extraction is gentler<\/td>\n<\/tr>\n
        Mouthfeel<\/td>\nGas and serving method<\/td>\nNitro adds creaminess, not stimulant<\/td>\n<\/tr>\n<\/table>\n

        Serving, add-ins, and best ways to drink each<\/h2>\n

        The right serve and mix-ins let us tailor strength, mouthfeel, and perceived sweetness. Below we give clear, practical tips for two popular chilled styles so you can get the most from your cup.<\/p>\n

        \"A<\/p>\n

        Cold brew: balance the concentrate<\/h3>\n

        Treat a concentrate as a base. Add water for clarity, ice to chill and dilute slowly, or milk for a richer finish.<\/p>\n

        Try a 1:1 ratio of concentrate to water over ice to start. Adjust to taste to control strength and caffeine.<\/p>\n

        Nitro cold: let the pour shine<\/h3>\n

        We recommend serving nitro straight from the tap without ice to keep the cascade and creamy texture intact.<\/p>\n

        Avoid stirring aggressively so the foamy head stays; nitrogen gives extra body and perceived sweetness, so sugar or dairy are often unnecessary.<\/p>\n

          \n
        • Use chilled glassware for nitro and tall, ice-filled glasses for regular cold brew.<\/li>\n
        • Filter concentrates well at home to remove grounds before adding mix-ins.<\/li>\n
        • Mind serving size and time of day to manage caffeine intake.<\/li>\n<\/ul>\n\n\n\n\n\n
          Note<\/th>\nBest tip<\/th>\nResult<\/th>\n<\/tr>\n
          Concentrate<\/td>\n1:1 start ratio<\/td>\nBalanced strength<\/td>\n<\/tr>\n
          Nitrogen tap<\/td>\nServe without ice<\/td>\nStable mouthfeel<\/td>\n<\/tr>\n
          Add-ins<\/td>\nLight syrups or spices<\/td>\nPreserved flavors<\/td>\n<\/tr>\n<\/table>\n

          Iced coffee vs cold brew vs nitro: the process and taste differences<\/h2>\n

          Let\u2019s line up iced, slow-steep, and tap-infused service to show how each process changes the cup.<\/p>\n

          \n

          Iced coffee starts with hot water, a fast extraction, then rapid cooling or pouring directly over ice. That quick thermal change preserves bright bean flavors and higher acidity. It\u2019s a good pick when we want clarity and a lively finish.<\/p>\n

          Slow-steep takes 12\u201324 hours in room-temperature or cold water. The long time reduces acidity and yields a sweeter, gentler profile. We dilute a concentrate for drinking strength, so strength and caffeine depend on the mix.<\/p>\n

          Nitro begins with that same slow-steep base but adds nitrogen at the keg or in a can. The nitrogen creates tiny bubbles, a beer-like cascade, and a tight foamy head. The texture feels rich and creamy even without milk.<\/p>\n

            \n
          • Iced coffee: fast, bright, served over ice.<\/li>\n
          • Regular cold brew: long steep, mellow, often diluted.<\/li>\n
          • Nitro cold: nitrogen infusion, cascading pour, creamy mouthfeel.<\/li>\n<\/ul>\n\n\n\n\n\n
            Method<\/th>\nProcess<\/th>\nTypical taste<\/th>\n<\/tr>\n
            Iced coffee<\/td>\nHot water brew, then cool<\/td>\nBright, higher acidity<\/td>\n<\/tr>\n
            Regular cold brew<\/td>\n12\u201324 hours steep in cold water<\/td>\nSmoother, slightly sweeter<\/td>\n<\/tr>\n
            Nitro cold<\/td>\nConcentrate + nitrogen on tap or can<\/td>\nCreamy, rounded finish with head<\/td>\n<\/tr>\n<\/table>\n

            In practice, choose iced coffee for quick refreshment and clarity, pick regular cold brew for relaxed sipping, and order nitro cold when we want the theatrical tap experience. Caffeine levels depend more on recipe and dilution than on the nitrogen itself.<\/p>\n

            Home and cafe setups: gear, time, and practicality<\/h2>\n

            Choosing the right gear and schedule makes a big difference in flavor, time, and consistency.<\/p>\n

            Brewing at home with simple tools<\/h3>\n

            We can start with a jar, coarse grounds, and fresh water. Mix, cover, and let the mix steep for 8\u201324 hours based on taste.<\/p>\n

            After steeping, strain through a fine mesh or paper filter to reduce sediment. Store the concentrate sealed in the fridge and use within about a week for best flavor.<\/p>\n

            \"A<\/p>\n

            Nitro at home: kegs, nitrogen, and when it\u2019s worth it<\/h3>\n

            Setting up nitro at home needs a small keg, nitrogen source, and a compatible tap head. That gear creates the cascading pour and creamy head.<\/p>\n

            This investment pays off for daily nitro drinkers or shared office use. Occasional drinkers may prefer canned nitro cold brew from a trusted brand.<\/p>\n

            Shelf life, storage, and planning a week of cold drinks<\/h3>\n

            Batch brewing on weekends saves time. Keep sealed concentrate in glass jars and label the date.<\/p>\n

            Freeze large ice cubes to slow dilution for regular serves. Avoid adding ice to nitro pours so the head and texture stay intact.<\/p>\n\n\n\n\n\n
            Setup<\/th>\nBest for<\/th>\nNotes<\/th>\n<\/tr>\n
            Home jar<\/td>\nOccasional drinkers<\/td>\nCheap, simple, 8\u201324 hours steep<\/td>\n<\/tr>\n
            Small keg + nitrogen<\/td>\nDaily nitro fans<\/td>\nHigher cost, tap-like pour<\/td>\n<\/tr>\n
            Cans<\/td>\nOn-the-go<\/td>\nPortable nitro texture, consistent<\/td>\n<\/tr>\n<\/table>\n

            Choosing your perfect cold coffee for the season ahead<\/h2>\n

            We\u2019ll help you pick the right chilled option so your weekly routine matches taste, time, and caffeine goals.<\/p>\n

            Choose regular cold brew if you want a versatile, low\u2011acid base you can dilute with water or milk and store for days. Pick nitro when you crave a creamy, cascading pour from a keg or can that highlights nitrogen texture.<\/p>\n

            Match serving to schedule: busy mornings favor a ready-to-drink concentrate; relaxed breaks suit a straight nitro pour. Also consider caffeine timing\u2014dilute to lower strength or sip small, straight servings to limit intake.<\/p>\n

            Keep it sustainable: batch brew once, refrigerate, and reuse. Both styles start from the same steeped base, so pick the way that fits your gear, taste, and season\u2014and change it when you want that draft-like cascade or a smooth, flexible cup.<\/p>\n

            \n

            FAQ<\/h2>\n
            \n

            What do we mean by cold coffee today?<\/h3>\n
            \n
            \n

            We use the term to describe chilled coffee drinks made without hot water or finished cold, including iced coffee, slow-steeped concentrate, and nitrogen-infused draught-style servings. Each method starts with roasted, ground beans but differs in extraction time, temperature, and finishing technique.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How do iced coffee, steeped concentrate, and nitro fit on a menu?<\/h3>\n
            \n
            \n

            Iced coffee is typically brewed hot then cooled and served over ice. Steeped concentrate is made by soaking grounds in room-temperature water for many hours, then diluted or served with milk. Nitrogen versions begin as that concentrate and are pressurized with nitrogen for a creamy, foamy pour served from a tap or can.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            What are the key differences at a glance?<\/h3>\n
            \n
            \n

            The main differences are texture, serving style, and mouthfeel. Regular iced drinks are lighter and more familiar, slow-steeped drinks feel smoother and less acidic, and nitrogen-infused options deliver a velvety, cascading pour with a denser mouthfeel thanks to tiny gas bubbles.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How does texture and mouthfeel change between types?<\/h3>\n
            \n
            \n

            Steeped concentrate yields a rounder, fuller body because extraction favors oils and soluble solids over acidity. Nitrogen creates a thick, creamy head and silky texture by suspending microbubbles throughout the liquid, altering perceived weight on the palate.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How does gas infusion affect flavor and sweetness perception?<\/h3>\n
            \n
            \n

            Nitrogen reduces perceived acidity and increases sweetness perception by smoothing sharp notes and emphasizing body. We don\u2019t add sugar to get that effect; the gas and mouthfeel make the drink taste sweeter and more balanced.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            What presentation differences should we expect with a nitrogen pour?<\/h3>\n
            \n
            \n

            On tap, nitrogen produces a dramatic cascade and a pronounced foamy head, similar to a draught stout. The visual settle and thick crema make it distinct from a flat, regular chilled serving without gas.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How is steeped concentrate made and why does it taste smoother?<\/h3>\n
            \n
            \n

            We steep coarse grounds in cold or room-temperature water for 12\u201324 hours, then filter the solids out. Lower-temperature extraction pulls fewer acidic compounds and bitter oils, resulting in a smoother, gentler cup.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            What\u2019s the difference between concentrate and ready-to-drink?<\/h3>\n
            \n
            \n

            Concentrate is a strong extract that we dilute with water, milk, or ice before serving. Ready-to-drink is pre-diluted and packaged for immediate consumption, which is convenient but less flexible for customizing strength.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How do we turn concentrate into a nitrogen-infused serving?<\/h3>\n
            \n
            \n

            We transfer the concentrate into a keg, pressurize it with nitrogen or a nitrogen\/CO2 blend, and serve it through a special tap with a restrictor plate. The gas creates the signature tiny bubbles and creamy head during the pour.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            Why does nitrogen create those tiny bubbles and a foamy head?<\/h3>\n
            \n
            \n

            Nitrogen has much smaller, less soluble bubbles than carbon dioxide. When forced through a restrictor plate during dispensing, it produces dense microfoam and a smooth mouthfeel rather than effervescence.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            Do canned nitrogen beverages work like on-tap versions?<\/h3>\n
            \n
            \n

            Yes. Canned products use pressurized nitrogen and a widget or special valve to release gas on opening, preserving the creamy texture and making the style portable without a keg system.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            Does a nitrogen-infused drink have more caffeine than a straight steeped serving?<\/h3>\n
            \n
            \n

            Not inherently. Caffeine content depends on bean type, grind, ratio, and steep time. If we dilute a concentrate less in a nitrogen serving, it can be stronger, but the gas itself doesn\u2019t add caffeine.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            Why is slow-steeped coffee often less acidic?<\/h3>\n
            \n
            \n

            Lower temperatures extract fewer acidic compounds and bitter volatiles. The result is a mellower profile that many people find easier on the stomach compared with high-temperature extraction.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How should we serve concentrate to get the best balance?<\/h3>\n
            \n
            \n

            For concentrate, we recommend diluting with cold water or milk and serving over ice if desired. Adjust the ratio to taste\u2014start with one part concentrate to one part liquid, then tweak for strength and sweetness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            Is a nitrogen-infused serving best with add-ins like milk or sugar?<\/h3>\n
            \n
            \n

            We usually enjoy nitrogen versions straight to preserve the silky texture and foamy head. Light cream can complement the mouthfeel, but ice dilutes the cascade effect and is generally avoided.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How do iced, slow-steeped, and nitrogen methods differ in process and taste?<\/h3>\n
            \n
            \n

            Iced items are quick: brew hot, chill, and pour over ice, yielding brighter acidity. Slow-steeped methods extract over many hours for a smoother, fuller body. Nitrogen builds on that concentrate, adding creamy texture and visual flair without changing the base roast dramatically.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            What gear do we need to make concentrate at home?<\/h3>\n
            \n
            \n

            Simple tools like a large jar, coarse grounds, a scale, and a fine filter or paper filter work well. Steep 12\u201324 hours, then strain and refrigerate. No special equipment required for a reliable result.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            Is it practical to do nitrogen at home?<\/h3>\n
            \n
            \n

            Home nitrogen setups are possible with small kegs, a dedicated nitrogen tank or cartridges, and a stout-style faucet. It\u2019s an investment and adds complexity, so it\u2019s worth it for enthusiasts who value the tap experience.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How long does concentrate last and how should we store it?<\/h3>\n
            \n
            \n

            Properly refrigerated, concentrate stays fresh for up to a week. Keep it in a sealed container to limit oxidation and flavor loss. For nitro kegs or cans, follow manufacturer guidelines for pressure and shelf life.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

            \n

            How should we choose the right chilled style for the season?<\/h3>\n
            \n
            \n

            Pick brighter, iced options when we want refreshing, higher-acid profiles. Choose steeped concentrate for a smooth, adaptable base that handles milk and flavorings. Opt for nitrogen when we want a richer mouthfeel and a memorable presentation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

            We set the stage with a practical comparison of two popular cold coffee styles and why the difference matters for taste and mouthfeel. Both drinks start with grounds and water, but the process splits quickly. One relies on a long, cool steep that yields a milder, sweeter concentrate. The other layers a nitrogen infusion to…<\/p>\n","protected":false},"author":1,"featured_media":113,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[64,23,6,22,2,63,62,65,10],"class_list":["post-112","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-caffeine-kick","tag-coffee-culture","tag-coffee-trends","tag-cold-brew-benefits","tag-cold-brew-coffee","tag-cold-brew-vs-nitro","tag-nitro-coffee","tag-nitro-coffee-experience","tag-specialty-coffee"],"_links":{"self":[{"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/posts\/112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/comments?post=112"}],"version-history":[{"count":1,"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/posts\/112\/revisions"}],"predecessor-version":[{"id":117,"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/posts\/112\/revisions\/117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/media\/113"}],"wp:attachment":[{"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/media?parent=112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/categories?post=112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saborlatinorestaurantchicago.com\/blog\/wp-json\/wp\/v2\/tags?post=112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}