Several waves of fizzy coffee are gaining traction. There's a slew of coffee kegs on tap that use gases like nitrogen to carbonate the cold brew. Two notable ones are Cuvée Coffee's Black & Blue (TX) and Stumptown (OR). Across the globe, coffee shops have been serving espresso tonics (espresso shots poured over bubbly tonic water), but they've finally made it to the States thanks to San Francisco's Saint Frank Coffee. And finally, there's naturally effervescent Coffer coffee (TX), a fermented cold-brew coffee, which is essentially a kombucha made with coffee rather than tea. One thing is for certain, America loves combining bubbles with coffee.
Source: Facebook user Cuvee Coffee Roasting Company, Stacy Adimando, and Facebook user Coffer
