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Nitrogen—a chemical element with the symbol N and atomic number 7—is a transparent, odorless, diatomic gas, that can also be added to a keg along with coffee to yield a foamy, caffeinated beverage known as "nitro coffee." And in the last year, nitro coffee has insinuated its foamy tentacles into the world of specialty coffee thanks to its smooth, creamy taste and fizzy beer-esque look. But this isn’t just a $5 glass of morning beer—it’s a completely new coffee experience.
According to Mike McKim, founder of Austin's specialty roaster Cuvée Coffee, "as far as I can tell, we were the first to serve nitro coffee on tap, at the Slow Foods Quiz Bowl, here in Austin on August 12, 2012." But McKim didn’t stop there. Cuvée went on to debut a nitro coffee in a ready-to-drink can format. "We absolutely were the first in the world to launch nitro coffee in a ready-to-drink can," states McKim. "Our nitro cans hit the shelves November of 2014 and the other guys launched theirs April of this year..."
Cuvée's 71 Classic blend goes into their nitro taps and nitro cans, and McKim says that he went with a nitrogen-infused coffee because "Mouth feel, and visual appeal. The coffee tastes creamy, and let’s face it; the cascade just looks badass."
Like regular coffee, the way people choose to drink nitro is personal. But McKimprefers the drink over ice, while others like it straight up. "At the shop we offer a drink with the dairy/non-dairy of your choice and vanilla or simple syrup, to satisfy the sweet tooth," he continues.
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