Nitrous Infused Espresso Recipe

Brew espresso

Brew two shots (about 2 oz) of espresso using an espresso machine. Allow the shots to cool for 1–2 minutes so they are hot but not steaming (hot espresso will create excessive pressure in the dispenser).

Combine and chill

If the espresso tastes extremely concentrated, add 1 oz cold water and stir to combine. Pour the espresso (and water if used) into a chilled 250–350 ml whipped cream dispenser (or into the nitro coffee keg if you have one). Seal per manufacturer instructions.

Charge with nitrous

If using a whipped cream dispenser: insert one nitrous oxide charger, charge the canister, shake vigorously 8–10 times with the dispenser upside down then right-side up to fully emulsify the crema. If using a nitro kegerator, infuse per your system’s recommended pressure and dwell time (typically 20–30 psi for several minutes to achieve a creamy texture). Place dispenser in the fridge for 10–15 minutes to cool further and settle if time allows.

Muddle mint and lime

In a mixing glass, add the fresh lime juice, simple syrup (0.5 oz) and the mint leaves. Gently muddle 6 mint leaves 4–6 times to release aromatic oils—do not over-muddle to avoid bitterness from the stems.

Strain

Double-strain the citrus-mint mix through a fine mesh strainer into a small pitcher or directly into the serving glass to remove mint bits and any pulp, leaving a clear, bright mint-lime syrup.

Prepare glass

If using ice, fill a 10–12 oz serving glass with 4 ice cubes. Pour the strained citrus-mint mix into the glass (about 0.5 oz lime + 0.5 oz simple syrup).

Add soda

Pour 2 oz chilled soda water into the glass gently to preserve effervescence. Give a very gentle stir (1–2 strokes) to integrate with the citrus-mint mix.

Dispense nitro espresso

Hold the chilled dispenser upside-down over the glass (or use the nitro tap). Dispense the nitro-infused espresso slowly into the center of the glass. The nitro will cascade and create a creamy, velvety head. Fill until the glass is about 3/4–7/8 full to allow for the head.

Finish and garnish

Top with a mint sprig and a lime wheel or twist on the rim. Serve immediately with a short straw so the drinker can enjoy both the creamy nitro espresso and bright citrus-mint layer.