📝 About This Recipe
Experience the pinnacle of coffee craftsmanship with this ultra-smooth, nitrogen-infused cold brew that boasts a mesmerizing cascading effect and a naturally creamy texture. By steeping premium beans for 18 hours and infusing them with pure nitrogen, we eliminate the bitterness and acidity found in traditional hot coffee. The result is a luxurious, Guinness-like mouthfeel with deep notes of chocolate and toasted hazelnuts that requires no dairy to feel indulgent.
🥗 Ingredients
The Coffee Base
- 1.5 cups Coarsely Ground Coffee (Use a dark or medium-dark roast; grind should resemble sea salt)
- 6 cups Filtered Water (Cold or room temperature; high quality water is essential)
- 1 pinch Sea Salt (Helps to further neutralize any remaining acidity)
Infusion & Equipment
- 1-2 cartridges Nitrogen (N2) Charger (Use pure Nitrogen (N2), not Nitrous Oxide (N2O) for the best texture)
- 1 piece Whipped Cream Dispenser (Must be a high-quality stainless steel model rated for liquids)
- 2 cups Ice Cubes (Made from filtered water to prevent dilution off-flavors)
Optional Artisanal Additions
- 2 tablespoons Simple Syrup (Optional; only if a sweeter profile is desired)
- 1/4 teaspoon Vanilla Bean Paste (Adds a floral, aromatic depth)
- 1 teaspoon Cocoa Powder (For dusting the top of the foam)
👨🍳 Instructions
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1
Begin by weighing and grinding your coffee beans. Ensure the grind is very coarse, similar to the texture of raw sugar or heavy sea salt, to prevent a muddy or over-extracted flavor profile.
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2
In a large glass jar or dedicated cold brew maker, combine the coarse coffee grounds and the pinch of sea salt. Stir them together briefly to distribute the salt.
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3
Slowly pour the 6 cups of cold filtered water over the grounds. Use a long spoon to gently press the grounds down, ensuring every bit of coffee is fully saturated.
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4
Seal the container and let it steep at room temperature for 12 hours, then transfer to the refrigerator for another 6 hours. This dual-temperature steeping creates a complex flavor profile.
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5
After 18 hours, strain the coffee concentrate through a fine-mesh sieve to remove the large grounds. For a crystal-clear brew, perform a second strain through a paper coffee filter or cheesecloth.
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6
Measure out 2 cups of the resulting cold brew concentrate. If you prefer a lighter drink, you can dilute it with 1/2 cup of cold water, but for 'Nitro', a stronger concentrate works best.
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7
If using simple syrup or vanilla bean paste, whisk them into the cold brew concentrate now until fully incorporated.
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8
Pour the prepared cold coffee into a chilled whipped cream dispenser. Do not fill past the 'max' fill line to allow space for the gas to expand.
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9
Secure the lid of the dispenser tightly. Insert a Nitrogen (N2) cartridge into the charger holder and screw it on until you hear a 'hiss' indicating the gas has entered the canister.
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10
Shake the dispenser vigorously for about 30-45 seconds. This agitation is crucial for the nitrogen to bond with the coffee oils, creating that signature micro-foam.
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11
Hold the dispenser completely upside down over a clean glass. Gently squeeze the lever, allowing the coffee to flow against the side of the glass to preserve the bubbles.
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12
Wait about 30 seconds for the 'cascade' effect to settle, watching as the dark coffee separates from the thick, creamy head of tan foam.
💡 Chef's Tips
Always use freshly roasted beans; stale beans will lack the natural oils needed to hold the nitrogen bubbles. Ensure the coffee is ice-cold before charging; cold liquids absorb nitrogen much more efficiently than room temperature ones. Avoid using N2O (Nitrous Oxide) cartridges if possible; they add a slightly sweet, chemical taste, whereas pure N2 provides the authentic neutral creaminess. Clean your dispenser immediately after use to prevent coffee oils from becoming rancid and clogging the fine nozzle. If the pour is too sputtery, let the canister sit for 2 minutes after shaking before dispensing.
🍽️ Serving Suggestions
Serve in a chilled tulip glass or a pint glass to best showcase the cascading nitrogen bubbles. Pair with a warm, buttery almond croissant to contrast the cool, velvety texture of the drink. Top with a light dusting of cinnamon or cocoa powder for a sophisticated visual finish. Serve alongside a small dish of dark chocolate-covered espresso beans for a double dose of caffeine. Enjoy as a mid-afternoon pick-me-up without ice to prevent the dilution of the creamy texture.