Reuters Nate Armbrust, a food scientist at Stumptown Coffee Roasters in Portland, Oregon took on a lofty side project in early 2013: Figuring out how to infuse cold brew coffee with tiny bubbles that would make it rich and creamy without sacrificing its flavor. So he decided to try pumping nitrogen gas into the brew.

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07/18/2019
The Biggest Flavors at the 2019 Summer Fancy Food Show

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07/09/2019
Top 9 Summer Fancy Food Show Trends You Need To Know

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