Nitro cold brew coffee
Nitro cold brew coffee, commonly referred to as "NCB," is a cold brew coffee charged with nitrogen to give it a rich, creamy head, similar to nitro draft beer like Guinness. Though many beers are infused with carbon dioxide, darker stouts are occasionally infused with nitrogen, resulting in a smoother finish from the beer. This is a direct effect of nitrogen bubbles being smaller in size than those of carbon dioxide, resulting in a beverage with a thicker mouthfeel.
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, and Esquire magazine gives credit to the draft coffee at The Queens Kickshaw in New York c. 2011 as a predecessor. Stumptown and Cuvee began offering canned beverages with a nitrogen disc by 2015. Starbucks introduced the beverage at 500 stores in the summer of 2016, preceded in the Los Angeles market by The Coffee Bean & Tea Leaf. Nitro cold brew is available from wholesalers in some markets in kegs. A New York company says it can fill up to 1,500 kegs a day of nitro cold brew coffee.
Nitro cold brew is on the rise, seemingly to soon replace regular iced coffee. This is mostly because of the caffeine levels. Caffeine intake can result in increased metabolism levels, enhanced athletic performance, and a reduced risk of type 2 diabetes. Since Nitro cold brew contains a much higher level of caffeine, these health benefits would be increased drastically. A 75 mg serving of caffeine is associated with increased attention and alertness. A 16-ounce cup of Nitro cold brew contains 280 mg of caffeine, not including cream or sugar.
Nitro cold brew is brewed at a lower temperature, therefore making it less acidic. Acid appears when the coffee beans are brewed around 195-205 degrees Fahrenheit. The beans for nitro coffee also permeate for much longer, sometimes days, creating less acid.
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