Coffee has officially entered the sphere of Molecular Gastronomy with the introduction of Nitro Coffee. Nitro Coffee is cold brewed coffee infused with nitrogen, which displaces the oxygen and results in a creamier, smoother-textured coffee with natural sweetness.
Nitro is served from a fount, which creates smaller champagne-like bubbles in the coffee. Similar to Irish Stout being poured, it’s thicker, effervescent, dark brown liquid that forms a foamy white head, while creating a luxurious mouthfeel.
The fount is also refrigerated, so the Nitro comes out cold, not requiring ice. This preserves the pure flavour of the coffee, as it is not diluted. Smoother and creamier than other black coffees, milk isn’t necessary – but can be added, along with any preferred sweeteners or flavours.
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