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Q: Is Nitro-Brew Coffee Coming to Dunkin’ Donuts?

A: Probably.

If you haven’t set foot in your local coffee shop (or Starbucks, for that matter) in the last year, you might not know about the hottest trend to hit the coffee market: Nitro-brew iced coffee.

Nitro brew coffee is dispensed from a tap, like your favorite beer, and is infused with nitrogen, also like your favorite beer, if your favorite beer is Guinness.

In fact, the effect of nitrogenating (a word we just made up) your coffee makes the resulting cup very similar to a good pour of the Irish stout: The coffee cascades down the inside of the glass, and creates an extremely full-bodied, silky sip of cold-brew, without any pesky bitterness and thus no need for sugar or cream.

Nitro coffee exploded last year, and Dunkin’ Donuts appears to be testing the viability of a nationwide rollout of the trendy drink to their nearly 8,000 locations in the United States. Dunkin’ has installed self-service nitro brew taps in five test restaurants, including locations in Boston, MA and Bristol, RI. Via BizJournals.com:

“Everybody wants to work the tap system,” says Jeff Miller, Dunkin’s executive chef and vice president of product innovation. “Everybody wants to pull a draft.”

“Whenever you get cold coffee, it comes with ice in it,” said Miller. “When you have nitro coffee, there’s no ice in it. It’s coming out cold and it’s just that coffee by itself. No sweetener, no additions to it. I mean what’s got a cleaner label to it than coffee and water? So you have that and then what the nitrogen really adds is some of that texture. It gives it that creaminess and that satisfying flavor without adding a bunch of stuff in there.”

Let’s keep our collective internet fingers crossed for a successful launch; if the new nitro-brew tests well, the company could roll the new cold coffee out nationwide in time for Summer (though we must stress that there aren’t any current plans or a firm schedule for this). We’ll keep you posted on any developments.

Lead photo: Dunkin’ Donuts

Written by Malcolm Bedell

Malcolm is the author of "Eating in Maine: At Home, On the Town, and On the Road," as well as a frequent contributor to Serious Eats, Down East Magazine, The L.A. Weekly, The Guardian, The Huffington Post, and more. When not poisoning his body with garbage and then posting sardonic commentary about it on the Internet, he also owns and operates the 'Wich, Please food truck, named Eater.com's "Hottest Restaurant in Maine" for 2015.

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