Reuters Nate Armbrust, a food scientist at Stumptown Coffee Roasters in Portland, Oregon took on a lofty side project in...

Reuters Nate Armbrust, a food scientist at Stumptown Coffee Roasters in Portland, Oregon took on a lofty side project in early 2013: Figuring out how to infuse cold brew coffee with tiny bubbles that would make it rich and creamy without sacrificing its flavor. So he decided to try pumping nitrogen gas into the brew.

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