As cold coffee becomes increasingly popular, especially with younger audiences who value convenient, high-quality caffeine fixes for their busy lives, a considerable debate is emerging: nitro cold brew vs cold brew.

Nitro cold brew, or nitro coffee, is a variation of traditional cold brew transformed by the infusion of nitrogen bubbles. This creates a foamier, creamier mouthfeel and represents a convenient solution for menu variation and product expansion in modern coffee businesses. 

In essence, if you serve or sell cold brew coffee, adding nitro cold brew to your line-up requires a straightforward upgrade. Thus, the conversation can move away from nitro cold brew vs cold brew to simply nitro cold brew plus cold brew. By offering this combination of beverages, you can appeal to more customers and innovate even further. 

To learn more, we spoke to Marty Curtis, CEO of Artisan Coffee Group in Arkansas, USA, . 

Nitro cold brew vs cold brew: where is the demand coming from?

Cold brew coffee is prepared by steeping ground coffee in cool water. Traditionally, the mixture is left to sit statically for up to 24 hours, enough time for a proper infusion to occur and for the resulting liquid to reach an optimum amount of total dissolved solids (TDS). 

Modern commercial cold brew equipment has accelerated the process. It uses a combination of recirculation and agitation methodologies, which increase the rate of infusion by adding constant movement and flow to the brewing chamber. Hardtank equipment, for example, can brew a ready-to-drink batch of cold brew in just sixty minutes. 

The general industrial improvement in cold brew production – including quality, consistency, health, and safety – is necessitated by an explosion in market demand for cold coffee, cold brew, and nitro cold brew. The cold brew channel is expected to grow at a 22.67% CAGR for the next seven years, exceeding $16.22 billion by 2032. 

Marty has observed the growing demand for cold brew first-hand: “It’s more of an observation, but a lot of my clients continue to experiment with cold brew and canned coffees, essentially different ways to serve coffee besides from cafés or at home.”

“The biggest area I see now is shelf-stable RTD coffee beverages, like cold brew or iced lattes. I know a lot of experimentation is going on in this area, and it’s something you can enjoy while sitting in a café or on the go.”

“From a retail perspective, it can be sold in gas station forecourts and grocery stores, and customers can consume it then and there or bring it home. This grab-and-go format allows people to pick one up on their way to an activity.”

Marty touches on the key trend underlying the nitro cold brew vs cold brew debate: Customers demand convenience and product variation more than ever. Whether it’s cold brew coffee, nitro coffee, plant-based lattes, or functional iced coffee, consumers expect superb beverages wherever they go and whenever they want.

Nitro cold brew vs cold brew: what are the differences?

For nitro cold brew vs cold brew, the key difference comes at the final stages before the product is served or canned for consumption. Nitro cold brew becomes nitrogenated via a dose of liquid nitrogen or a nitro draught tap. 

In the RTD segment, nitro cold brew begins life as a regular cold brew. During the packaging phase of production, aluminium cans are filled with the cold brew base before being dosed with liquid nitrogen and immediately sealed. Once the can is then opened for consumption, the cold brew is infused with millions of microscopic nitrogen bubbles that alter the mouthfeel of the beverage, giving it a smoother, bubblier texture and a more indulgent overall effect. 

In the café or coffee shop, cold brew typically becomes nitrogenated at the serving counter. Usually, a nitrogen draught system is installed at the point of sale, linked directly to a keg of fresh and regular cold brew coffee. As the cold brew is dispensed via the tap, nitrogen is forced along with it. The result is akin to a Porter ale or Guinness, whereby the nitrogen bubbles create a cascading effect in the cold brew and a foamy, creamy head. 

Brewing nitro cold brew vs cold brew; the base is always the same. A simple extra step is required only when serving or canning. As a result, nitro cold brew offers coffee companies an effortless way to build a portfolio or menu variety without investing in complex R&D and new product development. 

The Hardtank 20, our commercial cold brew coffee machine, can be fitted with two integrated nitro draught taps, becoming the Hardtank 1T or 2T. This allows for direct dispensing from the unit. Once brewed, the cold brew is deposited into built-in storage kegs. The kegs then link directly with the nitrogen draught taps, and the nitro cold brew is ready for service immediately. 

Consumers prefer cold brew coffee for its mellow flavour profile, low acidity, and more nuanced flavouring. Nitro cold brew enjoys all of these traits but adds an element of further indulgence via the creamier, textured mouthfeel. Given the tasting notes and experience, many find sugar or artificial additives less necessary, making nitro cold brew a hit with customers following specific dietary requirements. 

Nitro cold brew can also be paired with plant-based dairy alternative milk, nootropics and adaptogens, or low- or no-sugar natural flavourings for endless customisation options. 

As a modern coffee business owner, you should not consider nitro cold brew vs cold brew but rather nitro cold brew plus cold brew. 

For more information on sourcing your own nitro cold brew vs cold brew equipment, visit our website or contact us directly. 

If you missed our recent customised RTD masterclass, you can catch a recording here!

Nitro cold brew vs cold brew