Nitro cold brew is, pardon the pun, “hot” these days. Starbucks, among others, are making a mint on selling nitro cold brew on tap, with customers paying anywhere between $3.25 to $4.25 at Starbucks, and upwards of $5 at more “artisanal” outlets. Far from simply a fad, nitro cold brew coffee has fast become part of the established coffee lexicon. If you’re a coffee lover then you’ve most likely tried it and become a convert. If you haven’t, then you’re probably wondering what all the fuss is about. What makes it better than plain old cold brew coffee?

Many coffee lovers favor cold brew because the method of steeping beans for up to two days in cold water produces a coffee that is noticeably smoother, richer in flavor, and less acidic than hot brewed coffee–not to mention kinder on the gut. The addition of nitrogen takes the cold brew experience up another level, by creating a silky, foamy texture that essentially fools the palate into perceiving sweetness where there is no sugar, triggering different sensations in the tongue to taste more complex flavors. Consequently, it’s a healthier way to enjoy coffee without added sugar.

That is not to say one can’t add some sweetener, be it a sugar substitute (e.g. Truvia) or the real thing in moderation to concoct a signature drink. In fact, one can even produce a creamier head of foam by introducing a little healthy fat like coconut or nut milk, since nitrogen is more soluble in healthy fats.

Now if you don’t feel like heading over to a Starbucks or your favorite coffee spot for a nitro on tap…or installing a keg system in your home…or cracking open a pre-made bottle out of a grocery reach-in, you can easily fashion your own homemade nitro cold brew with a Whip-It! cream dispenser and Nitro Coffee charger.

It all starts with cold brew coffee or, rather, cold brew coffee concentrate, which is widely available at grocery stores everywhere, but also very simple to make at home.

Cold Brew Concentrate

• 2 c. coffee beans, coarse ground
• 4 c. cold filtered water

1. Place the ground coffee in a glass pitcher or mason jar. Pour in cold water and stir to combine. Cover and let the grounds steep at room temperature for 12-16 hrs.
2. Strain cold brew through a cheesecloth or coffee filter-lined strainer. Transfer into a air-tight glass container. Will keep in refrigerator for about 1 week.
3. To use, dilute 1 part concentrate to 1 part cold water.

Once you’ve got the cold brew concentrate made, give a few of these recipes a try:

Coconut Rum Nitro Coffee

By: Mimi Young

• 3/4 c. cold brew concentrate
• 1 c. cold coconut water
• 2 T. spiced or coconut rum
• 1 T. coconut sugar syrup (see recipe below)
• 1 ea Whip-It! Nitro Coffee charger
• Ice

1. Pour the cold brew concentrate, coconut water, rum, and syrup into a .5 ltr Whip-It! stainless steel cream dispenser.
2. Secure the head, fitted with a plain decorator tip, and swirl the bottle around to combine the liquids.
3. Screw on nitrogen charger, invert the dispenser, and shake well for about 10 seconds.
4. Angle the tip against the inside of a glass filled with ice and gently squeeze the lever to dispense.

Coconut Sugar Syrup:

• 1 c. coconut sugar
• 1 c. water
• pinch of Kosher or sea salt

1. Place the ingredients in a saucepan and stir to combine.
2. Boil the mixture for 2 mins. on medium heat.
3. Remove from heat and transfer syrup into a clean glass bottle or jar. Refrigerate for up to 2 weeks.

Nitro Bourbon Old-Fashioned

By: Mimi Young

Yield: 2 cocktails

• 1/2 c. cold brew concentrate
• 1/2 c. cold water
• 2 oz. bourbon whiskey
• 4-5 dashes Angostura bitters
• 3-4 dashes orange bitters
• 3-4 dashes spiced cherry bitters
• 1/2 oz. cherry syrup
• 1 ea Whip-It! Nitro Coffee charger
• Ice
• 2 ea orange peel
• 2 ea cocktail cherry

1. Place the cold brew concentrate, water, bourbon, bitters, and syrup in a .5 ltr Whip-It! stainless steel dispenser. Swirl the bottle around to combine the ingredients.
2. Secure the head, fitted with a plain decorator tip, and screw on nitrogen charger
3. Invert the dispenser and shake well for about 10 seconds.
4. Dispense the mixture over two iced rocks glasses. Garnish with each with a cocktail cherry and twist of orange peel.