Refers to coffee created through the process of kegging and the addition of nitrogen; characterized by smooth and creamy texture.

Nitro in coffee refers to a method of infusing coffee with nitrogen gas, which creates a creamy and smooth texture similar to that of a draft beer. Nitrogen is an inert gas, meaning it does not react chemically with the coffee, this allows the coffee to maintain its flavour profile without any alteration.

Nitro coffee is typically brewed from a keg that is pressurized with a mixture of nitrogen and carbon dioxide. The nitrogen gives the coffee a creamy, smooth texture, and a thick, velvety head, similar to that of a stout beer. The carbon dioxide provides the fizz and the carbonation.

Nitro coffee is often served cold. The cold temperature and the nitrogen infusion create a smooth and creamy texture, and a natural sweetness that is different from regular cold brew coffee.

Nitro coffee is becoming increasingly popular in specialty coffee shops and cafes. It is often used to create a unique coffee experience and to offer a different type of cold coffee to customers. Nitro coffee is also sold in cans and bottles, and the nitrogen gas can be infused after the coffee is brewed, it is also used in coffee cocktails and coffee mixers.


The exact origin of nitro cold brew is in dispute. It first was offered in 3rd wave coffee shops around 2011. In its article on nitro cold brew, Wikipedia says

The process is said by Men’s Journal to have originated in 2013 at craft coffee houses Cuvee Coffee in Austin, Texas, and Stumptown in Portland, Oregon. However, Esquire gives credit to the draft coffee at The Queens Kickshaw in New York in 2011 as a predecessor. Cuvee Coffee first offered nitro cold brew, on tap, at the Slow Food Quiz Bowl in Austin, Texas, on August 14, 2011

From the Wikipedia article on nitro cold brew

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