Nitrogen Coffee principle the difference between nitrogen Coffee and carbon dioxide

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Nitrogen coffee-cold brewing gets a very rich and creamy upgrade

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By now, you may have heard of nitrogen coffee, which is the next step in the development of iced coffee. In the coffee industry, this relatively new trend is velvety and smooth, with rich taste and natural sweetness. It also has a good appearance, with dense foam extending from the top to the bottom like a ribbon.

What exactly is nitrogen coffee?

Nitrogen coffee is a kind of cold brewed coffee with nitrogen added. Although this sounds like a molecular cooking experiment, adding nitrogen to cold drinks is nothing new. Beer drinkers are already familiar with the iconic velvet texture of nitrogen-Guinness is the product of nitrogen.

This dense and delicate foam is quite different from the bolder, blistering features of other beers. It is also a great texture matching rich, grilled flavor, both for fans of cold beer and Guinness to enjoy.

In nitrogen coffee, cold-brewed coffee is injected with pressurized nitrogen to give it taste and texture. Nitro beer is usually supplied directly to maintain the fresh effect of pressurized nitrogen. It foams in the glass, so it looks good. And some canned nitrogen coffee.

Pioneers of this technology, Cuvee Coffee in Austin and Stumptown Coffee in Portland, are one of several companies that produce canned nitrogen coffee. They use a gadget, a capsule filled with nitrogen, just like Guinness does.

The difference between nitrogen and carbon dioxide

Nitrogen coffee is not "foam" carbonated coffee. Nitrogen is a different gas and has different functions. Carbonated drinks-like soft drinks-have a strong, even audible hiss. Compared with the thin air of carbonated drinks, nitrogen bubbles are smaller, giving a milder, softer, denser feel.

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