Café Coquito is a Puerto Rican-inspired coffee coconut cream batch built for 5-gallon keg service — rum, Top Hat Cold Brew Coffee Concentrate, Coco Lopez, saline, and Aztec Chocolate Bitters, pressurized on N₂ for a silky, creamy pour. Run it on a Nitrogen Infuser for a full nitro cascade that makes every glass an event.
The Café Coquito is one of the most indulgent batches in the lineup — rum, cold brew, and cream of coconut create a rich, dessert-adjacent cocktail that holds beautifully on N₂. The saline solution amplifies every flavor in the glass. The Aztec Chocolate Bitters adds a spiced chocolate top note that ties the coffee and coconut together. Garnish with the cinnamon-nutmeg-cacao dust and this batch earns its place on any upscale bar or event menu.
Batch Method
- Add 5 liters Rum to a clean 5-gallon Cornelius keg.
- Add 3 × 16 oz Top Hat Cold Brew Coffee Concentrate.
- Add 64 oz Coco Lopez Cream of Coconut Syrup.
- Add 1 oz 5% saline solution.
- Add 2 oz Aztec Chocolate Bitters.
- Add 10 qts cold filtered water.
- Seal the keg and shake vigorously for 2–3 full minutes — Coco Lopez needs thorough integration.
- Pressurize with N₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice or in a chilled coupe. Dust each glass with a mix of ground cinnamon, nutmeg, and cacao.
- Reshake vigorously before every service period — Coco Lopez settles fast.
Pro move: Pre-mix equal parts ground cinnamon, nutmeg, and cacao in a small shaker tin for fast dusting at service. The 5% saline solution (1 part salt : 19 parts water by weight) amplifies sweetness and rounds the coffee bitterness — it's not optional. Coco Lopez is the most demanding ingredient in this batch; shake harder and more frequently than any other keg you're running. For the full experience, ask us about installing a Nitrogen Infuser for the nitro cascade effect.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Connect gray/silver Cornelius "gas in" connector to GAS IN plug on keg lid.
- Set N₂ regulator to 12–15 psi.
- Pull up pressure release ring 3 times quickly to cycle gas through keg.
- Test flow. Reduce to 10–12 psi if pouring too fast.
- Reshake vigorously before every service period — Coco Lopez settles fast.
Add a nitrogen infuser to your draft line for the creamy, cascading nitro pour that makes the Café Coquito unforgettable. Ask us about nitrogen infuser options →