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Professional small batch Nitro cold brew coffee at home

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Professional small batch Nitro cold brew coffee at home


Cold brew Nitro coffee is created from infusing the base cold brew coffee with Nitrogen to provide a rich, creamy head similar to nitro draft beer such as Guiniess. Cold brew also contains significantly more caffeine than hot-brewed coffee. a real energy booster.

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Soda siphon - The original seltzer maker and best alternative to sodastream

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Soda siphon - The original seltzer maker and best alternative to sodastream


The Soda siphon (also known as the seltzer bottle or siphon seltzer bottle) story starts in 1790, the concept was introduced in France, with self-pressurized carbonated beverages. The modern siphon as we know it was created in 1829, when two French gentlemen patented a hollow corkscrew which could be inserted into a soda bottle and, by use of a valve, allowed a portion of the contents to be dispensed while maintaining the pressure on the inside of the bottle and preventing the remaining soda from going flat.

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What are cream chargers used for?

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What are cream chargers used for?


A whipped cream charger is a steel cylinder or cartridge filled with nitrous oxide (N2O) that is used as a whipping agent in a whipped cream dispenser. The narrow end of nitrous oxide canisters have a foil covering which is broken to release the gas. This is usually done by a sharp pin inside the whipped cream dispenser. The cream canisters are also used as an oxidizer in hybrid model rocket engines.

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Affiliate / Influencer program

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Affiliate / Influencer program


Whether you are an expert within your niche, culinary artist, Mixologist or just sunday afternoon baking enthusiast who is proud of your creations. Whichever platform you use (Facebook, Twitter, Youtube, Instagram, vimeo, Blog etc) we are here and happy to help.

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Create delicious infused alcoholic beverages in 2 minutes instead of a few weeks!

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Create delicious infused alcoholic beverages in 2 minutes instead of a few weeks!


N2O flows out of the cream charger into the Whipper, forcing the liquid and the N2O to organically combine together under high pressure with the flavoring substance. When the pressure in the Whipper is released, the N2O forms bubbles and takes on the flavors of the ingredient. This means the aroma has been transferred into the liquid. by combining the alcohol and aromatics in a whipped-cream siphon, you can speed up the process so much that an infusion takes a couple of minutes, as opposed to days, or weeks and the flavor profile comes out exactly the same as a full infusion!

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