What happens when you bring together a love of coffee, curiosity, innovative techniques, and a bit of showmanship? The result is an experience that goes beyond the current standard of coffee service and adds real value to the menu.
We’d like to introduce you to Nitro Coffee. Sometime between 2012–2013, in Austin, a handful of coffee enthusiasts started looking for ways to make it more spectacular. Something tells me they knew exactly where they were headed, since the process was borrowed straight from Guinness beer.
Nitro Coffee is a classic cold brew infused with nitrogen. During extraction, the nitrogen creates fine bubbles that soften the drink’s texture, making it much creamier and sweeter, while also giving it a dense foam. You’ve probably already guessed we’re talking about specialty coffee, an elevated drink for enthusiasts, the curious, and trend-setters. The concept is built on cold brew, a drink you’ve likely been reaching for more often because it’s less acidic, gentler than hot coffee, and, quite simply, makes sense.
Right now, nitrogen-infused coffee is trending in the US, Canada, England, Germany, the Netherlands, Tokyo, and Seoul. In Romania, it’s still very rare – a niche trend that’s only reached a small circle of connoisseurs, which makes it exactly the kind of new experience that can win over and even build loyalty among an important customer base, with huge growth potential.
After putting it to the taste test ourselves, we can say it won us over. So we decided to help you become the trend-setters of a premium experience – one that can only reach its full potential with premium equipment. We went looking for it, and we found it!
BUNN NITRON Cold Draft is Bunn’s flagship model for nitrogen-infused drinks, featuring two serving lines that deliver a steady cascade of micro-bubbles, uninterrupted, for 3 full minutes.
How does it work? The whole process starts by drawing in ambient air, from which nitrogen is extracted through the internal filtration system. That extracted nitrogen is then used to infuse the concentrate, held in the refrigerated compartment, under pressure. The drink is then served through a special nozzle that creates the micro-bubbles and cascade effect, without adding any water during service.
It was designed to fit in anywhere, with a compact footprint and a generous serving area. Thinking about high customer traffic? It can support 60 servings per hour. Want variety? Each of its two dispensing units can be connected, inside its refrigerated compartment, to a different beverage. You didn’t hear this from me, but it also works with tea, meaning this is a piece of equipment that offers diversification alongside innovation.
It’s a great fit anywhere – from specialty cafés, lounges, and bars to event venues and pretty much anywhere else you can picture it – thanks to its ease of use, very simple cleaning, beverage volume, and, last but not least, its patented infusion technology, ready to put on a show in every glass.
We know you’re always craving new experiences, so we invite you to learn more about the next big trend in the world of coffee.
