The great nitrogen bubble debate

ajdelange said:

As everything I know about nitro coffee I learned today I can hardly offer up myself as an expert on the subject but from what I have read today it would seem that the basic principles that make stout foam what it is would apply to coffee treated similarly.



I note from a couple of the web articles that I read this morning that CO2 is sometimes used with coffee. It is always used, of course, with Guiness - perhaps because that carbonic prick is desired with beer.

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