date:May 19, 2015
served in chalices and pint glasses to show off its bubbly look, though there's nothing fizzy about its taste.
The coffee gets its signature head from a nitrogen tap, just like the one you'd find on a keg of beer, though it tastes more like the crema on an espresso than that first sip of Guinness. The nitro method brings out the sweeter flavors in the coffee, tooso much so that Victor Vasquez, director of coffee at Dolcezza, told theWashington Postthat when he first tried pressure-brewed iced c