The beverage in question is a variation of coffee that combines cold brew extraction with nitrogen infusion. Cold brew coffee is produced by steeping coffee grounds in cold or room-temperature water for an extended period, typically 12-24 hours. Nitrogen infusion introduces pressurized nitrogen gas into the cold brew, creating a cascading effect and a creamy texture.
This process offers a smoother, naturally sweeter flavor profile compared to traditionally brewed hot coffee. The nitrogen adds a velvety mouthfeel and contributes to a visually appealing cascading effect within the glass. Historically, the rise in popularity of this beverage is linked to the increasing consumer demand for specialty coffee experiences and innovative preparation methods.