Tulo

Nitro Cold Brew Recipe

Charging chilled, undiluted cold brew with nitrogen gas forces tiny bubbles into the liquid, which gives it a thick, velvety mouthfeel and a foam head that cascades and settles like a stout, all without adding cream, milk, or sugar.

Prep
10 min
Cook
1080 min
Total
1090 min
Servings
4

Ingredients

Servings4
  • 1 cup coarsely ground coffee
  • 4 cups filtered cold water, for brewing
  • 2 chargers N2O cream chargers
  • 2 tablespoons simple syrup (optional)

Nutrition per serving

Calories
24
Protein
0g
Carbs
5g
Fat
0g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Combine the coarsely ground coffee and cold water in a large jar or pitcher, stir to make sure all the grounds are saturated, then cover and refrigerate for 18-24 hours.
  2. 2Strain the coffee through a fine mesh strainer lined with a coffee filter or a few layers of cheesecloth into a clean pitcher, pressing gently on the grounds to extract the last of the liquid.
  3. 3Chill the strained cold brew until it's well below 40°F (4°C); an already-cold brew that's spent extra time in the fridge nitro-charges better than one that's just been strained warm-ish.
  4. 4Pour the cold brew into a whipped cream dispenser (or a dedicated nitro cold brew maker), filling only to the manufacturer's max line to leave headspace for the gas.
  5. 5Screw in an N2O cream charger, shake the dispenser vigorously for 15-20 seconds, then let it rest for 30 seconds before repeating with a second charger for a denser head.
  6. 6Tilt a glass and dispense the coffee slowly through the nozzle straight down the side, no ice, no milk. Watch the foam cascade and settle for about a minute before it fully separates into a creamy head.
  7. 7Serve immediately, with simple syrup on the side if you want any sweetness; stirring it in after pouring keeps the foam intact longer than stirring beforehand.
How to Make Cold Brew Concentrate

Tips & variations

  • No whipped cream dispenser? A dedicated nitro cold brew keg system with a stout-style faucet gives an even denser, longer-lasting head for bigger batches.
  • Two chargers on a full dispenser typically gives a thicker foam than one; adjust based on your dispenser's capacity and the manufacturer's max fill line.
  • Nitro cold brew is traditionally served black; if a milky version is what's wanted, that's better made as a regular cold brew with milk poured in after, since dairy can interfere with how the foam forms.
  • A splash of vanilla or a few drops of cold brew concentrate stirred into the base before charging adds flavor without disrupting the nitrogen effect the way heavy syrups can.

Storage & reheating

The strained, uncharged cold brew keeps refrigerated in an airtight container for up to 2 weeks. Nitrogen charging is a right-before-serving step, once dispensed the foam and mouthfeel start fading within 15-20 minutes, so only charge as much as will be poured immediately.

Tips from the Tulo kitchen

  • Chilling the whipped cream dispenser itself in the fridge for 10 minutes before filling it helps the coffee stay cold enough for a good charge.
  • Using pre-ground coffee that's been sitting open for weeks makes a noticeably flatter, duller cold brew; grind fresh right before steeping if possible.

FAQ

What's the actual difference between nitro cold brew and regular cold brew?

They start as the same brewed coffee. Nitro cold brew is cold brew that's been charged with nitrogen gas under pressure, which creates a creamy foam head and a thicker mouthfeel, while regular cold brew is just poured over ice.

Can I make nitro cold brew without a special nitro machine?

Yes. A standard whipped cream dispenser fitted with N2O cream chargers works at home; the mechanism is the same one used to whip cream, just applied to chilled coffee instead.

Why does nitro cold brew taste sweeter without any added sugar?

The fine nitrogen bubbles change how the liquid hits the tongue and slightly mute perceived bitterness, which makes the coffee's natural sweetness more noticeable even with nothing added.

Can I use hot-brewed coffee instead of true cold brew?

It's not recommended. Hot-brewed coffee is more acidic and doesn't hold nitrogen as well once chilled, so the foam tends to be thinner and collapses faster than with a proper 18-24 hour cold steep.

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