nitro coffee

Think of pulling a beer so that it has the right head on it. Basically the carbon dioxide which is made during fermentation and held in under pressure escapes when that pressure is released, producing small bubbles. The art of the beer gun is to time the release to produce the right amount of froth.  Now transfer that process to cold-brew coffee using nitrogen gas to give it a head.  The result is a cold coffee with a thick creamy head and a silky texture.  As with beer you serve it in a glass so that the drinker can admire the head and the drifting bubbles.  Nitro coffee is high on caffeine and low on acidity, with the nitrogen also removing some bitterness, so it is a very palatable drink requiring no other sweeteners.

Nitro cold-brew coffee was invented in 2016 but didn’t catch on at first. It has taken a while for it to become a favourite (some say an obsession) in Australia.