For all your extra milk, extra foam, sugar-loving caffeine addicts, this new trend in cold press coffee might be the (healthy) answer you have been looking for.
Earlier last week, Starbucks announced an impressive new line-up of summer beverages, including the buzz-worthy nitro cold brew. If you are anything like me, liquid nitrogen tends to side more with science and less with food, but I decided to give it a shot. Unfortunately, my local Starbucks does not yet serve the liquid gold (click here to see if you’re near one of the stores that does), but luckily my local Whole Foods in-store coffee shop has its own brand.
I patiently waited in line, watching others grab their cups filled with the golden brown, slightly foamy liquid. I ordered a large (it was a Monday, in my defense) and decided to opt out of my traditional soy milk topping in order to preserve the integrity of the actual coffee. As if just knowing that my coffee was prepped with liquid nitrogen wasn’t peculiar enough, watching it pour from an actual tap made me feel like I was at a bar… at 9 o’clock in the morning.
Consciously trying to put all prior assumptions aside, I took my first sip and evaluated it accordingly. It was spectacular. For someone who struggles to choke down black coffee on those tragic mornings when the milk has run out, the liquid nitrogen in this concoction provided the perfect smooth, almost creamy taste.
Next time you’re at Starbucks, or another local coffee shop, give the Nitro Cold Brew a shot. You won’t regret it.