My brother in Manhattan says a lot of people are raving about the nitro cold brew that Stumptown recently starting doing. Living right near LeftHand Brewery which is famous for their nitro Milk Stout, I HAVE to try doing this at home! Does anyone know Stumptowns technique? I've been drinking a lot of Toddy Cold Brew this summer and basically just need to know how much the nitrogen will dilute the end product?
I figure I could buy a 5 gallon firkin keg and fill it with cold-brew and pull via nitrogen pretty easily. Was thinking of diluting the concentrate with twice the amount of water and think the nitrogen would thin it out to a good ratio....any thoughts?

I didn't think the nitro was for anything but pushing the cold brew out of the keg without having flavor degrade over time.

No experience with kegs, but figured that the creamy mouthfeel nitro gives to beer that it would thin out the taste of the coffee a tad.....could be completely off tho

Cuvée Coffee is doing this locally in Austin. Here's a video with pretty pictures:

http://www.youtube.com/watch?v=EB1KHr_pL04

I had a sample when this retail location opened, but can't really comment on the taste. It's been more that a year since I tried it. (The main thing I recall from that visit was having a lovely SO central american espresso.)

This Prima Coffee blog has some interesting info on the subject, along with some quotes from Lorenzo at Cuvée:

http://prima-coffee.com/blog/what-every ... fKiHGR5rgQ

It does sound like the primary role of the nitrogen storage is to preserve flavors in an oxygen-free environment. Plus it makes for a pretty pour. It looks like a nitrogen-tapped stout in the cup.