Rather than adding the signature fizz of CO2, nitrogen’s pop comes in the taste department. “The nitro foam gives a perception of sweetness without anything being added,” Lovejoy explains. “It tricks the tongue by hitting it at different places and bringing out more flavor.”
Nitrogen is an inert gas that does not tend to react with other substances. This makes it an ideal gas for food packaging. By removing oxygen and replacing it with nitrogen, coffee producers can extend the shelf life of their product and preserve the integrity of the aroma and flavor. This is because, unlike oxygen, nitrogen does not react with, and therefore does not change, the oils from the coffee beans.