Commercial beer keg couplers always come with a check valve.  Often they have two.  Why?  Because without a check valve beer can go up the CO2 line into the regulator.  The most common check valve looks like this:  It goes on the edge of the coupler where the nut on the end of the gas line is attached.  Should you have a full keg, forget to turn on your CO2 first, and not have a

That may be the single most common problem we hear about.  Either the coffee just stops or starts trickling out of the faucet.  Fortunately, it usually just involves a fairly easy fix of some kind or another.  Rather than go though a list of problems than talk about the fixes—I’ll just go through what we do when we encounter the problem.   Make sure there is Nitrogen to the keg.  Just pull the pressure relief

This is a question we hear all the time at Tavern Service.  Roasters and coffee shops want to know how much Nitrogen they will use when pouring and nitrogenating coffee. Of course that depends.  What size is the nitrogen tank?  What is the volume of coffee being served?  What nitrogen pressure does the roaster want the coffee dispensed at in order to get the optimal head?  For the sake of this article, I’ll assume the

Some cold brew coffee drinkers, really love it, but don’t drink all that much due to caffeine or other reasons.  But we all want it to taste great and all have tasted stale, oxidized, or even sour flavors in old coffee.  How can one maximize the life of the coffee and then how long will it last? Normal still cold brew coffee will stay good longer than hot coffee which has cooled.  Oxidation occurs much

That’s a complex question, and the short answer is “yes and no”.  Yes, is transportation  involved in bringing the CO2 to wholesalers like Tavern Service or when when they bring CO2 to restaurants.  Same with all other products that restaurants and bars use.  CO2 is like their other food and supplies in that way.  A truck had to get the gas to them and that truck runs on gasoline or diesel which produce CO2 when