Nitro Coffee - anyone tried it?

[tropellor]

Hey Everyone,

I snuck into Veneziano (in Brisbane) this morning to give their "Nitro Coffee" a sample. Has anyone else tried it? Information here - Veneziano’s Nitro Coffee Appearance at Sydney

It's certainly different!! I found it very different to a sparkling long black, or even a sparkling cold brew. With the sparkling cold brew (for example) you can taste the sparkling water, and the cold brew as two separate elements, however the Nitro is very well blended, and you can't taste the two separate elements, it's really just the one thing. I tried their single origin, which was quite fruity but also had a savory flavour in there as well, which apparently was due to the nitro. The mouth feel was very creamy, nearly like Guinness, and it also had a bit of a yeasty/fermented kind of taste to it as well.

Not sure if I'll rush back to have another one, but I'm glad it's around as an option.

Would love to hear other people's thoughts on this.

Cheers,

Chris

[luvmidnite]

I have had nitro coffee before, not nearly as descriptive as the one you mentioned . But it was in Singapore, as a friend introduced to me nitro coffee 2 years ago, and tried it out with a friend.
m8, the flavours are amazing, its smooth to go down, the top foam due to pressure from tap is great. it had different level of flavours as well, from a normal clean pour over feel ( tip to mid drink), to something like drinking a long black ( at the base). It was definitely something new,

Can't wait to try out melbourne's version of nitro

[trickydicky2]

Tried this at their MICE stand last year. Made with nekisse 90+

Tropellor's description is on the money. The nekisse cold brew had full on ripe berry flavours. Lower bitterness and acidity than in a hot brew, so very sweet and creamy. Pretty awesome actually. Would have to try it again to know if it's something I'd drink regularly

[amy]

Tried this at their MICE stand last year. Made with nekisse 90+

Tropellor's description is on the money. The nekisse cold brew had full on ripe berry flavours. Lower bitterness and acidity than in a hot brew, so very sweet and creamy. Pretty awesome actually. Would have to try it again to know if it's something I'd drink regularly

Are they coming to MICE again this year?

[dana_h]

Hey Everyone,

I snuck into Veneziano (in Brisbane) this morning to give their "Nitro Coffee" a sample. Has anyone else tried it? Information here - Veneziano’s Nitro Coffee Appearance at Sydney

It's certainly different!! I found it very different to a sparkling long black, or even a sparkling cold brew. With the sparkling cold brew (for example) you can taste the sparkling water, and the cold brew as two separate elements, however the Nitro is very well blended, and you can't taste the two separate elements, it's really just the one thing. I tried their single origin, which was quite fruity but also had a savory flavour in there as well, which apparently was due to the nitro. The mouth feel was very creamy, nearly like Guinness, and it also had a bit of a yeasty/fermented kind of taste to it as well.

I tried it at Veneziano in Brisbane as well about a month ago. I'd read so much about it, including about the texture and body and creamy Guinness-like mouthfeel. But I found it a little fermented in flavour, almost vinegar-like. It lacked any of the mouthfeel/body or lingering taste of a cold brew made from a good blend (which I prefer to SO cold brews, which for me don't highlight the full potential flavour profile of a bean), and unfortunately didn't have the creamy mouthfeel that people describe. It tasted like cold brew that had gone off, like apple juice that you leave for too long in the fridge. I couldn't focus on the taste of the coffee. At first I thought 'oh cool, maybe that's part of the charm'. But I asked the barista to try it and she screwed up her face as well! Wasn't a good sign. I didn't finish it, sadly. I suspect that batch had gone off, but didn't get to go back to find out. From your description of 'yeasty/fermented', maybe it had. If that's the case, that take on nitro coffee isn't for me.

Just for context, I don't drink alcohol so have never had anything that's on tap to get a gauge for what that's like in general. It could be my lack of experience in that arena.

Does anyone else make it in Australia? I'd be up for more diverse experiences next summer when I return. Have read so many positive things, and am open minded (and am a long-term fan of Veneziano too - they were the first people I bought beans from back in '07 on this long and winding journey).

[greenman]

Have tried several nitro brews that were pleasant but didn't excite me, then I sampled a Panama Geisha nitro brew recently that blew me away, I find the prices being charged for these brews makes one think twice about sampling them!!

[matth3wh]

How much was your drink Greenman?

There's no doubt great variance in experience due to variation in nitro pressure and coffee quality used.

Had some recently where I suspect it was one of the company's first attempts at Nitro cold brew ... there was hardly any nitro in it and so I didn't really get the Guinness-style experience but the coffee still tasted drinkable. Underwhelmed for the price premium.


== Thank you Business Insider and friends... :-)

REF: http://www.goodfood.com.au/drinks/co...0160106-gm0fwk

REF: https://www.businessinsider.com.au/w...15-8?r=US&IR=T

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.

Some say that cold brew is already inherently tastier than conventional hot coffee because of its deeper, less acidic flavour notes. And some coffee snobs suggest a nitrogen tap process makes it even more amazing.

On the other hand, scientists aren’t really sure why this might be, other than the improved mouthfeel.

One theory is that the nitrogen-infusion slows the degradation of coffee compounds. These compounds break down in in a way kind of like how iron rusts when it’s exposed to too much oxygen — giving the coffee a sour and bitter taste.

This oxidation is cumulative. When coffee sits for too long, the coffee’s compounds continue to become oxidized, getting more and more bitter the longer it sits.

The nitrogen is likely making coffee more stable by “pushing oxygen out of the liquid,” Matthew Hartings, a professor of food chemistry at American University, told Chemical and Engineering News — thereby extending its shelf life and slowing this oxidation.

Guiness pic


Cold brew pic