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Crocky's Cold Brew Launches in Wellington (And It's Nitro, No Less)

If you're into "creamy mouth feels" or wondering what they are, read on.
By Lauren Harrigan
November 18, 2016
By Lauren Harrigan
November 18, 2016

It'll confuse your tastebuds on first sip. A cold brew coffee? That pours like a beer? What the heck are "creamy mouth feels"?

Crocky's Cold Brew have cracked the drink of summer. Their custom made cargo bike (by the guys at Proffer) has just rolled out in time for the sunny season, trading along the waterfront, at the Sunday markets and wherever there's a good coffee-loving crowd to be found. It's a sweet gig for business partners Crocky and Andy: riding around in the sunshine, pouring some brews and chatting coffee with curious customers keen to get a try of their smooth cold brew gassed with nitrogen.

After years as a barista, coffee has always been on the radar for Crocky. A stint working in New York opened his eyes to the possibilities of cold brew, but it wasn't until his second trip back that he discovered what happens when you gas the stuff with cold brew. After steeping the coffee in cold water for twelve to eighteen hours, the brew is then fed through a mechanism in the belly of the bike that injects it with nitrogen gas for that sweet, cascading pour. The mouth feel is far softer than espresso coffee, with far fewer bitter notes. Another huge plus for vegans or the lactose-intolerant among is its creamy feel- with zero lactose or animal products involved.

Their custom-made bike is undoubtedly the star of the attraction (no offence, Crocky or Andy). She's a beauty: constructed in wood, the outside purposely charred in the Japanese shou sugi ban technique. Right down to the Brooks bike seat and the turned wooden tap handle, the details are impeccable. With enough capacity on board for sixty litres of nitro cold brew and a dozen doughnuts, Crocky's is bound to refresh you, whatever you're doing with your summer.

Follow the guys on Instagram to keep a track of where they're brewing around the city. 


Published on November 18, 2016 by Lauren Harrigan


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