What Is Nitro Coffee?
Why are coffee geeks nerding out over nitro coffee in Sydney?
Like regular coffee, the way people choose to drink nitro is personal. Drink over ice, or drink it straight up. The choice is yours.
Nitro coffee is a great gateway for those who think they want/need cream in their coffee to drink black coffee. The mouthfeel and what that does to the flavour is really appealing to many people’s palates. Plus it looks really cool! Check it out:
But how does it work?
When someone says that a beer is “on nitro”, they are referring to the type of gas bubbled into the drink. Breweries typically use carbon dioxide to give a beer its quintessential bitter fizz. But sometimes a drink calls for a sweeter, silkier experience. So brewers commonly infuse darker, smoother stouts and ales — like Guinness — with nitrogen rather than carbon dioxide.
The creamier taste — either in beer or in coffee — is due, in part, to the smaller nitrogen bubbles.
Nitrogen gas doesn’t easily dissolve in water, giving the brew a thicker, more velvety “mouthfeel”. To get nitrogen into the liquid, the tap needs a “restrictor plate” to squeeze the drink through tiny holes, giving the beverage a particularly smooth and frothy head.
The tiny bubbles make the drink feel thicker when you gulp it down.
And you can get yours on #golocaltours “Sydney Forsyth Coffee Hunt Walking Tour” every Thursday starting from 4 February 2016 at 1.00pm with a Coffee Appreciation workshop followed by a visit to 3 of Sydney’s iconic coffee brewer outlets.
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