Guinness beer may be the most famous nitrogenated beverage, but the coffee community is quickly catching on. The “nitro” cold-brew method—coffee grounds are steeped in cold water, then the extra-strong result is infused with nitrogen gas—lends your morning joe a creamier, richer feel with micro-bubbles and a foamy head. In the past year or two, nearly every serious coffee shop in town—including Dolcezza (multiple area locations), Zeke’s (2300 Rhode Island Ave., NE), and Compass Coffee (1535 Seventh St., NW)—has begun pouring the stuff on draft. You can also get it canned thanks to the local “craft coffee brewery” Confluence Coffee Co. (available at area Whole Foods and other markets).
Want more breakfast ideas? Check out more than 50 of our favorite breakfast and brunch joints in DC.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
