Nitro Café Recipe

Brew and cool

Brew a double shot (about 2 oz) of espresso using a quality machine. Allow it to cool slightly (30–60 seconds) so it won't overheat the nitro device but is still warm enough to extract aroma.

Load and charge

If using a nitro brew canister or whipped-cream style nitro device: pour the cooled espresso into the canister, add 1 tbsp cold filtered water if espresso is extremely concentrated. Charge with one N2 cartridge per manufacturer instructions, shake briefly (5–10 seconds) to emulsify. If using a ready-made nitro cold brew can, skip to dispensing step.

Dispense

Dispense the nitro-charged espresso into a chilled small vessel or directly into the serving glass to form a silky, creamy crema. Aim for about 2 oz of nitro-infused espresso with a dense head.

Chill glass

Place a rocks glass in the freezer for 5–10 minutes or fill with ice water while preparing to ensure the drink stays cold.

Mix spirit and liqueur

In a mixing glass filled with ice, combine 2 oz Truman Vodka (or Codigo Reposado), 1 oz Lucano Caffè, and 3 dashes salted chocolate bitters. Stir vigorously for 20–30 seconds until well chilled and slightly diluted.

Add nitro espresso

Strain the stirred spirit-and-liqueur mixture into the chilled serving glass over one large ice cube. Gently pour the freshly dispensed nitro espresso on top so it layers and creates a velvety head. If the nitro espresso was dispensed into a separate small vessel, pour slowly over the back of a spoon for a gentler layer.

Finish and garnish

Lightly sprinkle a pinch of coarse flaked sea salt across the foam, then grate about 1 tsp of dark chocolate over the top. Allow the nitro head to settle for 10–20 seconds so the aroma develops.

Serve immediately while the nitro crema is still silky and aromatic. Provide a short stirring spoon or straw if the guest prefers to integrate the layers. Note: if using Codigo Reposado the flavor will be slightly more savory and agave-forward; if using vodka it will be cleaner and let the coffee notes shine.