Cold brew coffee

[4] Slow-drip cold brew refers to a process in which water is dripped through coffee grounds at room temperature over the course of many hours.

[16] As the cold brew is poured into a cup, it is charged with nitrogen to give it a rich, creamy head of foam, similar to draft beer.

(Though most beers and soft drinks are charged with carbon dioxide, nitrogen is occasionally used in darker stouts, resulting in a smoother finish.)

[18] Cuvee Coffee first offered nitro cold brew, on tap, at the Slow Food Quiz Bowl in Austin, Texas, on August 14, 2012.

[citation needed][19] The Ball Corporation issued a press release citing Cuvee as the first company to can cold brew in their widget cans, and BevNet awarded Cuvee the Best Packaging Innovation, calling them "the first cold brew brand to market a nitrogenated offering.

[21][22] Starbucks introduced the beverage at 500 stores in the summer of 2016,[23][24] preceded in the Los Angeles market by The Coffee Bean & Tea Leaf.