Nitro & Cold Brew vs. Regular Coffee- Caffeine Levels (Coffee Review)

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Nitro & Cold Brew vs. Regular Coffee- Caffeine Levels (Coffee Review)

Nitro coffee is a unique type of coffee that’s cold-brewed and infused with nitrogen gas to improve both its taste and texture. Unlike regular coffee, it’s served directly from the tap and is enjoyed cold rather than hot - often touted as superior to regular coffee, both in terms of taste and texture, as well as the health benefits it supplies. As mentioned, cold-brew coffee infused with nitrogen gas is released through a pressurized valve with tiny holes - as high pressure forces the cold brew past a disc, it creates a creamy, stout-like effect. Adding nitrogen creates microbubbles that give it a frothier feel and a smoother drinking coffee than when you don't have the nitrogen added to it. Elemental nitrogen is a gas at atmospheric pressure and room temperature - chemically, it's dead, meaning it’s an inert gas and that it won't react with anything.

Note: The only way that it can harm you (except for the bends) is if it is present in a sufficiently high concentration so that it displaces oxygen.

The inertness of nitrogen was at least one of the reasons that nitro-coffee was invented, and chemically, it makes sense for two primary reasons:
Nitro coffee came about because carbonated coffee was initially attempted (and tasted terrible.) With carbonated coffee: When carbon dioxide is dissolved in water a small amount of carbonic acid is formed - acids have a sour taste and it tasted awful. Nitrogen has another benefit - solubility in water, more specifically, its lack thereof:

Since nitrogen doesn't dissolve in water until it is pressurized, it forms very small bubbles, which do not change the taste of the coffee but do affect the texture (it becomes creamy.)

Nitrogen provides another benefit, again because of its inertness:
It displaces oxygen, which oxidizes some of the chemicals in coffee, and this prevents it from spoiling.

However, simply spritzing a little nitrogen in coffee isn't going to do much, since enough oxygen will still exist in solution to spoil the coffee, but the pressurized nitrogen also gets rid of the oxygen in solution- a process called degassing, exposing coffee grounds to hot water releases oils that won’t dissolve at lower temperatures. These oils are full of acidic compounds that give coffee its famous bitter bite either by fully immersing the ground coffee in water or using a drip system. But because cold brew is made using water at room temperature (as opposed to about 200 degrees for hot coffee), the process is much slower, taking up to 24 hours in some cases.

Room temperature water extracts fewer water-soluble flavors from the coffee (which is why cold brew coffee is prized for its lack of bitterness), but there’s one thing it doesn’t extract less of: caffeine. In fact, the slow process extracts more caffeine than traditionally-brewed coffee. More caffeine can be extracted from coffee beans with hot water than with cold water - this would imply that hot coffee contains more caffeine than cold brew, which is made with cold water. This is because caffeine’s solubility is primary driven by temperature, such that at higher temperatures, significantly more caffeine will dissolve in solution than at cooler temperatures. If you are using the same brew-to-water ratios, the cold brew will definitely have less caffeine than hot. But, cold brew coffee is typically made with a higher ratio of coffee to water - 2 to 2 1/2 times more - which means it is stronger than if made with a more conventional coffee-to-water ratio.

However, cold brew is made as a concentrate that should be diluted with one part coffee to one part water or milk, which brings that caffeine level right back down - really depends on the maker
Starbucks example: A 16-ounce cold brew from Starbucks is reported to contain 200 mg of caffeine, while a hot 16-ounce coffee can contain anywhere from 260 to 360 mg, depending on the beans you choose.

*There’s nothing to back up the claim that the nitrogen increases the caffeine content and/or enhances the uptake of it*

1) Nitro coffee: What it is and is it healthy? | Well+Good | Well+Good. (2018, October 23). Retrieved from https://www.wellandgood.com/good-food/what-is-nitro-coffee-and-is-it-healthy/slide/3/

2) The effect of bean origin and temperature on grinding roasted coffee. (n.d.). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4834475/

3) Nitro-Coffee: Good Science Or Nitrogenous Waste? | American Council on Science and Health. (2017, August 25). Retrieved from https://www.acsh.org/news/2017/08/25/nitro-coffee-good-science-or-nitrogenous-waste-11727

4) What Is Nitro Cold Brew Coffee? (2017, April 28). Retrieved from http://www.royalcupcoffee.com/blog/articles/what-nitro-cold-brew-coffee

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