8 Delectable Nitro Coffee and Tea Recipes for the NitroPress
If you love nitro coffee and nitro tea drinks, be sure to grab a paper towel or two before you check out these 8 drool-worthy recipes for the NitroPress!
If you're anything like us, a cafe-quality cup of nitro coffee is definitely on your list of refreshing summer drinks. Thankfully, Hatfields London has made these creamy beverages more accessible than ever with the NitroPress Portable Handheld Nitro Dispenser. Essentially a standard whipping siphon with a patented nozzle, this innovative product brings that unique texture and visual appearance you've come to expect of nitro coffee without a commercial stout faucet and kegerator. The NitroPress has created endless possibilities for coffee, tea, cocktails, and other specialty beverages for your home or cafe.
500mL capacity
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To give you a glimpse of just a few of those options, plus a bit of inspiration to create your own, we've provided you with a couple of our personal recipes: our go-to Classic Nitro Cold Brew and the Nitro Espresso Old Fashioned. But we still wanted to provide you all with a few more options to truly show you just how versatile the NitroPress is, so we asked three coffee industry professionals - Adam JacksonBey, Erika Vonie, and Brian Beyke, thanks y'all! - to help us out by developing their own specialty drinks for us to share. Whether you are looking for something basic or wanting to add a little variety with bourbon, lemonade, tea, or spices, there is a nitro coffee recipe for you. Check them all out below!
Classic Nitro Cold Brew
Making a nitro-style cold brew with the NitroPress couldn’t be easier. Just note that a full NitroPress will only make 1-2 coffee drinks at a time, and it takes a few minutes to charge with gas, so if you need a large batch for lots of deliciously foamy cold coffee you may want to consider a kegerator instead.
Here's what you'll need:
- 200-500 mL of your favorite cold brew
- NitroPress with one N2 gas cartridge
What to do:
Prepare your favorite cold brew recipe or buy some pre-made. If necessary, filter the cold brew through a fine sieve or coffee filter and add to the NitroPress. Screw on the cap firmly and charge the NitroPress with one nitrogen gas cartridge. Shake the NitroPress for a few minutes to infuse the nitrogen gas. Holding the NitroPress upside down, squeeze the trigger to dispense your nitro cold brew into your favorite glass!
Some tips for best results:
- You can shake the NitroPress for a minute or two, then stick it back in the fridge to keep cool if you don’t need to serve the coffee yet. Just give it a few shakes again prior to serving.
- It may be tempting to use more gas cartridges, but we strongly recommend sticking to just one. Using more can raise the internal pressure inside the siphon too high and can be dangerous.
- More viscous liquids will have a denser, creamier head. You may want to brew your coffee stronger or add ingredients like flavored syrups to help increase the body of the drink.
- We recommend filtering any liquid you add to the NitroPress, either through a fine mesh sieve or a coffee filter. Sediment or solid particles can clog the dispensing nozzle.
Nitro Espresso Old Fashioned
One of our favorite summertime drinks is an espresso old fashioned - a riff on the classic cocktail featuring a perfect shot of espresso instead of a measure of liquor. The added texture of the nitro-induced head also boosts the aromatic qualities of the drink, thanks to thousands of little bubbles that increase the surface area and release little puffs of aroma as the head deflates and settles.
Here's what you'll need:
- 2-3 fl oz of freshly pulled espresso
- 0.5 fl oz rich simple syrup
- 3-4 dashes each Angostura and orange bitters
- 10 drops (roughly one barspoon) of Luxardo maraschino liqueur
- Ice to chill
- NitroPress with one N2 gas cartridge
What to do:
Combine all the liquids into a mixing glass and stir until well-chilled. Pour in the the NitroPress using a fine mesh strainer. Firmly attach the siphon lid and charge with one nitrogen gas cartridge. Shake well for 2-3 minutes. Dispense into a chilled rocks glass (ice is optional). Express an orange peel over the glass, garnish, and enjoy!
Worlds Collide
By Brian Beyke - Sales and Marketing at Quills Coffee, Co-Host of I Brew My Own Coffee Podcast
"Everyone who knows me or talks to me knows I’ve had a few interests in the food and beverage world. Coffee, chocolate, and recently Kentucky Bourbon. This drink is an ode to that. It is a dessert drink, best served in a chilled coupe or martini glass. For a sweeter, more viscous expression, use a double shot of espresso and 4 oz of bourbon cream."
Here's what you'll need:
- 4 oz Cold Brew Concentrate
- 2 oz Buffalo Trace Bourbon Cream
- 5 mL simple syrup (2:1 sugar to water)
- 2 teaspoons Absinthe (rinse)
- Cloudforest Holy Wood Dark Chocolate (shaved or ground dark chocolate)
- Nutmeg (to taste)
- Cinnamon (to taste)
- Vanilla extract
What to do:
Fill 1 coupe glass with ice; set aside. Add cold brew concentrate, simple sugar, and bourbon cream to a shaker and add ice. Stir until chilled and strain into NitroPress. Charge NitroPress and agitate for 2 minutes. Discard ice from glass; add absinthe. Swirl to coat inside of glass, then pour out absinthe. Invert NitroPress and dispense to fill up coupe glass. Add a dot of vanilla extract to the center of the drink. Add a line of cinnamon and nutmeg mixture across one side of the glass. Shave Cloudforest chocolate to one side of the glass. Serve.
Espresso Lemonade
By Brian Beyke - Sales and Marketing at Quills Coffee, Co-Host of I Brew My Own Coffee Podcast
A welcomed easy sipper in the summer months, without worry of dilution of ice.
Here's what you'll need:
- 6 oz lemonade
- 1/2 oz simple syrup (2:1 sugar to water)
- Double shot of espresso
- Candied lemon peel
What to do:
Add all ingredients besides lemon peel to a shaker and add ice. Stir until chilled and strain into NitroPress. Charge NitroPress with nitrogen and agitate for 2 minutes. Fill an empty rocks glass with beverage and garnish with candied lemon peel.
Cascara Sproda
By Adam JacksonBey - BGA Executive Council, Barista at The Potter's House
"This drink was brought together because 1, I love pop and 2, I love competition style 'sig bevs.' I had some phosphate left over from my routine last year and I really love the way it provides a blank tartness that you can layer whatever flavors you want to, and balance the sweetness of any syrups used. This drink was light, and effervescent with tasting notes of orange peel, lavender and reminiscent of a fruit soda."
Here's what you'll need:
- 28g of Counter Culture Coffee Apollo espresso pulled at 18g in/28g out for 27 seconds
- 19g cascara simple syrup
- 200g cold water
- 5g Phosphate (citric acid or lime juice may be substituted)
What to do:
Mix all ingredients together and stir well, and chill in the refrigerator for 10 minutes inside the nitro press. After the drink has chilled, infuse, then shake slowly for 45 seconds, and let it chill for another 5 minutes to let the drink set. Pour into chilled glass and enjoy.
Cleveland Mist
By Adam JacksonBey - BGA Executive Council, Barista at The Potter's House
"This drink is definitely inspired by a London Fog, but I wanted to make something that even lactose intolerant people could enjoy as well. This drink will have a creamy mouthfeel and herbal teas will have a strawberry milk sweetness with a light body. The Black/Earl Grey teas will make for a more robust drink, with more of a dried fruit sweetness, but still maintain that light body."
Here's what you'll need:
- 7.5g Tea (black/earl grey, works best, but I tried a few herbal teas as well)
- 250g hot water
- 50g ice
- 30g vanilla syrup
- 50g Oatly
What to do:
Steep the tea in the hot water for 5 minutes, take out the tea bag and add the ice, simple syrup, and oatly in the same container you steeped the tea in. Chill in the refrigerator for 15 minutes. Add the mixture to the NitroPress, infuse with nitrogen, and shake slowly for 45 seconds. Let it set for 5 minutes in the refrigerator. Pour into chilled glass and enjoy.
Nitro Arnold Palmer
By Erika Vonie - 2017 NYC Coffee Masters Champion, Q Grader, Director of Coffee at Trade
Here's what you'll need:
- I used a classic Darjeeling brewed hot at 1 tsp to 6 oz of water, and used 225g for this recipe (stick in the fridge to cool it down)
- The juice of two lemons, diluted with filtered water until the total lemon juice dilution is at 225g
- 50g Simple Syrup with 2 dropperfuls of lavender extract
What to do:
Pour it into the NitroPress and shake for 2-5 minutes. Refrigerate to chill everything down and garnish with a lemon. I like my Arnold Palmers slightly tart, so adjust the lemon juice and sugar ratio as appropriate!
Cinnamon Toast Crunch Latte
By Erika Vonie - 2017 NYC Coffee Masters Champion, Q Grader, Director of Coffee at Trade
Here's what you'll need:
- Cinnamon Toast Crunch soaked in 5 oz of milk for 30 minutes
- 2 oz of cold brew concentrate
What to do:
Strain out the cereal and any chunky bits that broke off. Pour into the NitroPress and shake for 5 minutes. Chill in the fridge for approximately 10 minutes to get everything super cold. Pour 2 oz of your favorite cold brew concentrate into a glass and pour the nitrogenated milk into it. Voila! Home "iced" latte that tastes just like a melted milkshake! The key is making sure everything is super duper cold.
There you have it - 8 tempting and delicious recipes to take advantage of this ingenious little device. Want to see us try some other recipes with the NitroPress, or have a favorite nitro drink of your own creation? Let us know in the comments below!
