How do you improve upon the refreshing pick-me-up that is iced coffee? Load it up with nitrogen, throw it in a keg and call it the best thing to happen to a hot day.
This souped-up coffee is already all the rage in New York, Portland and Austin, where baristas are treating cold brew with nitrogen and hooking it up to a tap to be served like a pint of beer. And now Beatrix is hopping on the bandwagon with its version of nitro coffee, made with Intelligentsia’s Black Cat Espresso.
As soon as it's poured from the tap, this intense, creamy drink boasts a foamy head and ombre hue, similar to a pint of Guinness. When the tiny bubbles settle, the coffee becomes a uniform deep brown — and there's no need for cream or sugar. The nitrogen gives it a smoother consistency than iced coffee with a sweeter, less acidic taste.
Be warned, one cup of nitro coffee has three times the caffeine of a regular cup, so pace yourself.