What is nitro cold brew and how is it different from regular cold brew?
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Nitro cold brew and regular cold brew coffee start out the same. Nitro cold brew adds nitrogen much like soda has carbon dioxide added. Nitrogen has smaller bubbles than CO2 resulting in a creamier mouth feel.
[Nitro Cold Brew – Wikipedia](https://en.m.wikipedia.org/wiki/Nitro_cold_brew_coffee)
Regular Cold Brew is made with ground coffee and cold water soaking in the refrigerator for 12 to 24 hours. It would be filtered before serving.
Nitro Cold Brew is regular Cold Brew being served from a tap that uses Nitrogen to pressurize the keg and lines. Nitrogen makes much smaller bubbles than CO2. This gives a Nitro Cold Brew a foamy layer of bubbles at the top.
Cold brew is just coffee that’s been brewed without heat – since heat makes the chemical process faster, cold brewing it takes much more time. Usually the grounds are soaked in water overnight in the fridge before being filtered out and served. Cold brew coffee, depending on the type, is usually a little more mild and a little sweeter than typical iced coffee (which is brewed hot then poured over ice). Some people prefer the flavor, some people prefer the stronger tastes that you get with traditional brewing methods. It’s just something that’s become trendy lately and it’s very tasty when made well.
Nitro cold brew is just that same stuff, but served by being shot through a nitrogen tap, infusing the brew with little bubbles. It just makes the coffee feel a little thicker and a little more fizzy. If you’ve ever had a Guinness beer (which is also nitrogen infused), it’s a very similar texture – sort of thick and creamy. You can make it at home yourself as well if you have one of those mini-kegs or a homemade whipped cream dispenser that uses those little disposable nitrogen canisters.
People are mentioning that nitrogen bubbles are smaller than CO2 bubbles. What’s the relevance here? Is CO2 used for cold brew?
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